This is a wonderfully easy and sinfully rich recipe. I found it in Bon Appetit magazine. Next time I think I'll try adding a teaspoon of vanilla to the batter before baking it. It's delicious served with ice cream. I recommend cooking it only until set - I prefer it to be very runny.

Ingredients

5 serv.

ounces bittersweet chocolate, chopped (I used Ghiradelli 60%)↗5 ounces
tablespoons butter↗10 tablespoons
large eggs↗3
large egg yolks↗3
cups powdered sugar↗1 1⁄2 cups
cup flour↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 450 degrees.
2
Melt chocolate and butter in medium saucepan over low heat. Set aside to cool slightly.
3
Mix eggs and egg yolks until well combined in a large mixing bowl with a whisk.
4
Add powdered sugar.
5
Add chocolate mixture.
6
Add flour.
7
Split evenly into 5 or 6 individual souffle dishes.
8
Cook 10-12 minutes until sides are set and center is still jiggly. Run a knife around the edges and overturn onto a plate.
9
Serve with ice cream.
10
The batter can be refrigerated for a day.

Source: food.com

Original recipe ↗

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