Courtesy of Pampered Chef: Season's Best recipe collection, 2007
6 oz fine-quality bittersweet chocolate (60% cocoa)
1/2 C (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 C powdered sugar
3/4 C all-purpose flour
Vanilla ice cream (optional)
1. Preheat oven to 400 degrees F. Generously spray wells of Silicone Floral Cupacke Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4 Remove pan from oven; immediately place inverted Simple Additions Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.
Yield: 12 servings.
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