3 additional tablespoons of white all purpose flour
heavy whipping cream or your favorite packaged whipped cream
Preheat the oven to 180 degrees C (350 degrees F).
Prepare several soufflé or custard cups by buttering them. They should
hold about 1/2 cup of batter each.
In a heavy sauce pan or a double boiler, melt together the dark
chocolate and the butter. Keep your eye and them and continuously. After
the butter and chocolate have melted together, set them aside and allow
them to cool to lukewarm.
In a double boiler, whisk together the whole eggs, the egg yolks and the
white sugar and place them over hot water (simmering). NOTE: when you do
this, make sure the water does not touch the top part of the double
boiler. Continue to whisk the ingredients for a few minutes until they
become warm (not overly hot - just warm to the touch) and remove the top
portion of of the double boiler containing the ingredients.
Beat the above mixture well with a mixer until it becomes really thick
and turns to a pale yellow. This will take several minutes.
Into the egg mixture, carefully and gently fold in the chocolate mixture
from above. Sift half cup of white flour over the batter and fold it
into the batter until it is all mixed well. When folding, you have to be
very gently to ensure you do not break down the other ingredients.
DEFINITION: Folding. Folding is a method used to blend ingredients. You
do not stir, you take part of the mixture and bring up and over the rest
of the mixture. This is done to preserve the air in the mixture. It does
not mean to stir, but to mix gently and slowly. This technique is often
used when eggs or egg whites are involved and it keeps the whites from
going flat.
Split the cake batter up into equal amounts in the buttered or greased
souffle or custard cups. Place them in the preheated oven and bake for
15 minutes. This cake, when done baking, should have the edges set but
unlike other cakes, a wooden toothpick inserted into the middle should
come out with a bit of batter attached to it.
Divide batter between the prepared dishes. Bake for about fifteen
minutes. Edges of cake should be set, but a cake tester should come out
with wet batter attached to it.
The idea of this dark chocolate cake is to be gooey. With that in mind,
you will want to serve it as soon as it is done baking and top it off
with homemade heavy whipped cream or your favorite canned or prepared
whip cream. You can also dot the separate cups with a cherry.
