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1 cup sugar
Butter and flour two 5-3/4"x3-1/4"x2" baby loaf pans (I used mini cake pans).
Whisk sugar and cornstarch in large bowl to combine.
Melt chocolate and butter in heavy medium saucepan over low heat, stirring constantly. Cool 10 minutes.
Add sugar mixture to chocolate mixture and whisk until smooth. Whisk in eggs one at a time, then whisk in yolks.
Divide batter between prepared pans. (Can be prepared 1 day ahead--cover and refrigerate.)
Preheat oven to 350°F.
Bake cakes until puffed and dry and cracked on top, and tester inserted into center comes out with some wet batter attached, about 25 minutes (or 28 minutes if batter has been chilled).
Cool cakes 10 minutes. Cut around cakes to loosen. Turn out onto plates and serve warm with whipped cream or ice cream.
Poster's Notes:
Posted by Bobbie Nussbaum
Nutritional Info Per Serving: N/A
2 tbsp. cornstarch
8 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped
1/2 cup (1 stick) unsalted butter (I used margarine), diced
3 large eggs
3 large egg yolks
I made these a long time ago and I remember that everyone loved them. The recipe came from the magazine "Bon Appetit." This recipe says that you can make the batter ahead of time and bake right before serving. I once saw a similar recipe that said that you can actually freeze the batter, but it wouldn't rise as high.