Soufflé Chocolate Cake
6 oz. unsalted butter, plus more for buttering the molds
6 ounces bittersweet or semisweet chocolate, coarsely chopped
6 large eggs
1/3 cup sugar
2 Tbsp. All-purpose flour
Put the butter and chocolate in a medium bowl or Pyrex cups and melt it in the microwave 1 ½ -2 minutes. Stir well to combine and until melted.
Crack 3 eggs into a bowl, and add 3 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and flour to the melted chocolate; beat until combined.
With nonstick cooking spray, spray 6x 6-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Divide the batter among the molds. (At this point you can refrigerate them for up to 24 hours; just bring them back to room temperature before baking.)
When you’re ready to bake, heat the oven to 425°F. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better under baked than over baked). Let sit for 1 minute.
Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
YIELD 6 servings
Originally published with Operation: Mother’s Day NYTIMES
By MARK BITTMAN Jacques Torres