WARM BITTERSWEET CHOCOLATE CAKE
YIELD: 6 portions
180 grams high quality bittersweet chocolate
180 grams unsalted butter
1 ½ cups plus 2 tbsp confectioner’s sugar
3 egg yolks
1/3 cup flour
pinch of salt
unsweetened whipped cream
Preheat oven to 200 C
Butter and flour a plaque of 6 4 ounce muffin tins. Place chocolate and butter in a saucepan and melt together over low heat, stirring occasionally. Sift in the sugar. Transfer to a mixing bowl.
Bet eggs and yolks together until light, about five minutes. Stir into chocolate mixture. Combine flour and salt and fold into chocolate mixture.
Spoon batter into prepared pans and bake for 10 minutes. Increase temperature to 225 C and bake five minutes longer, until firm to the touch. Cool briefly in pans. Run a knife around the edges and unmold all at once. Sprinkle with confectioner’s sugar, transfer to plates and serve with whipped cream.