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Valrhona Chocolate Cake

From: burdick@evax11.eng.fsu.edu (Donna Burdick)
Date: Thu, 9 Sep 1993 19:58:15 GMT


5 1/2 oz imported bittersweet chocolate
   (not unsweetened & preferably Valrhona)
11 T unsalted butter
3 lg eggs
3 lg egg yolks
1/4 c plus 2 T sugar
5 T all-purpose flour

Preheat oven to 325 degrees F.  Butter and flour six 6-oz custard cups.
Mix chocolate and 11 tablespoons butter in a metal bowl.  Set over saucepan
of simmering water; stir until smooth.  Cool slightly.

Using electric mixer, beat eggs, yolks and sugar in bowl until pale and 
thick, about 10 minutes.  Reduce speed; gradually beat in flour.  Add
chocolate and continue to beat until thick and glossy, about 5 minutes.
Divide among prepared cups.  Bake until cake is set around the edges but
center moves slightly when cup is moved--about 12 minutes.  Cool slightly.
Run sharp knife around edge of cups.  Turn out onto plate.  Serve warm 
with ice cream.

*NOTE:  This is a wonderful chocolate creation, even for a confirmed non-
chocoholic, if there is such a thing.  I'm not able to get Valrhona 
Chocolate so I used Baker's chocolate squares, which is probably a hangin'
offense for purists, but it came out splendidly.  When the cakes are cut
a chocolate sauce emerges from the center.  It's a warm, completely
mixed sauce and the cake has a moderate fudgelike texture.  With vanilla
ice cream it is exquisite.  The recipe was developed by Chef 'Jo Jo'
Vongerichten and appeared in the June 1992 Bon Appetit on pg 102.