Recipe from Sandy Olsen
8 tbls unsalted butter, plus extra for ramekins
8 oz semisweet chocolate, coarsely chopped
4 large eggs
1 large yolk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup sugar
2 tbls all-purpose flour, plus extra for ramekins
Confectioner's sugar or unsweetened cocoa powder for decoration, optional
Whipped cream for serving, optional
1. Adjust oven rack to center position and heat oven to 400 degrees. Generously butter and flour (or use cocoa powder) eight 6-ounce ramekins or Pyrex custard/baking cups; tap out excess flour and position ramekins on shallow roasting pan, jelly roll pan, or baking sheet. Meanwhile, melt 8 tbls butter and chocolate in medium heat proof bowl set over a pan of almost simmering water, stirring gone or twice, until smooth; remove from heat. (Or melt chocolate and butter in microwave: heat chocolate alone at 50% power for 2 minutes; stir chocolate, add butter, and continue heating at 50% for another 2 minutes, stopping to stir after 1 minute. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50% power.)
2. Beat eggs, yolk, vanilla, salt, and sugar at highest speed in bowl of a standing mixer fitted with whisk attachment until volume nearly triples, color is very light, and mixture drops from beaters in a smooth, thick stream, about 5 minutes. (Alternately, beat for 10 minutes using a hand-held mixer and large mixing bowl.) Scrape egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into prepared ramekins. (Can be covered lightly with plastic wrap and refrigerated up to eight hours. Return to room temperature for 30 minutes before baking.)
3. Bake until cakes have puffed about 1/2 inch above rims of ramekins, have a thin crust on top, and jiggle slightly at center when ramekins are shaken very gently, 12 to 13 minutes. Run a paring knife around inside edges of ramekins to loosen cakes and invert onto serving plates; cool for 1 minute and lift off ramekins. Sieve light sprinkling of confectioner's sugar or cocoa powder over cakes to decorate, if desired, and serve immediately with optional whipped cream.
Yields: 8 servings
