Warm Chocolate Cake with Whipped Cream

1. 1

   Preheat oven to 350F.

2. 2

   Butter six 3/4-cup souffle dishes or custard cups.

3. 3

   Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm.

4. 4

   Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes.

5. 5

   Fold cooled chocolate into egg mixture.

6. 6

   Sift flour over; fold until well incorporated.

7. 7

   Divide batter equally among prepared dishes.

8. 8

   Transfer to baking sheet.

9. 9

   Bake until set at edges but still soft in center, about 18 minutes.

10. 10

    Serve warm with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.