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Bittersweet Molten Chocolate Cakes

Serves 8

8 ounces Bittersweet Chocolate
1½ sticks Butter
3 Eggs
3 Egg Yolks
1 tablespoon All-Purpose Flour
5 tablespoons Sugar – plus more for molds
Coffee Ice Cream, if desired

Preheat oven to 425° F. Butter eight 6-ounce soufflé molds and sprinkle sugar in each of them to coat.
Over low heat in a saucepan, stir chocolate and butter together until smooth. In a mixer beat eggs, egg yolks, and sugar for 8 minutes or until thick and pale yellow. Fold 1/3 of chocolate mixture into egg mix, and then fold in the remaining chocolate. Fold in flour and divide the batter among the molds. Place molds on a cookie sheet and bake until the edges are puffed and slightly cracked, about 12 minutes. The center should still jiggle. Serve with ice cream if desired or whipped cream.


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