This recipe is from the New York Times food section (December 14, 2005).
These little cakes really don't take long at all to make and are ooooooooooooohhhhh so yummy! A dollop of whipped cream and maybe a smidgen of jam go well on top.
I've never made a single batch. I knew from the first time I ever made them that this is one of those recipes that should automatically be doubled or tripled.
4 tablespoons soft unsalted butter, more for greasing dishes
12 ounces bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
¾ cup superfine sugar
1 teaspoon vanilla extract
1/3 cup flour.
1. Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.) -- I used muffin tins. Call me gouche, I know.
2. In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
3. Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot. -- The only problem I found with serving them hot was that the whip cream melted. But no one seemed to mind.