VALRHONA CHOCOLATE CAKE

      Title: VALRHONA CHOCOLATE CAKE
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
     5 1/2 oz imported bittersweet
   :          chocolate , -- coarsely
   :          chopped
        11 TB unsalted butter, -- cut in
   :       lg pieces
         3 lg eggs
         3 lg egg yolks
       1/4 c  plus 2 tablespoons sugar
         5 TB all-purpose flour
   :          Vanilla ice cream
   
   Preheat the oven to 325 degrees. Butter and flour six,
         6    ounces custard cups.
   
   Place chocolate and butter in a metal bowl and set it over a pan of
   simmering water. Stir until melted and smooth. Cool slightly.
   
   Using an electric mixer, beat the eggs, yolks and sugar until they
   are pale and thick, about 10 minutes. Reduce the speed and gradually
   mix in the flour.
   
   Add the chocolate mixture to the flour mixture and continue to beat
   until thick and glossy, about 5 minutes.
   
   Divide among the prepared cups. Add 1 tablespoon. chopped chocolate.
   Bake until the cake is set around the edges but the center moves
   slightly when the cup is moved, about 12 minutes. Cool slightly.
   
   Run a sharp knife around the edges of the cups. Turn out onto plates
   and serve with warm ice cream.
   
         6    servings.
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