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• 9 oz bittersweet chocolate, coarsely chopped
• 1 cup (2 sticks) unsalted butter, plus more for the cups
• 4 large eggs, plus 4 large egg yolks
• 1/2 cup granulated sugar
• 2 Tbs all-purpose flour

1. Preheat the oven to 400. Butter eight 4- to 6-oz ramekins or individual muffin cups
2. In the top of a double boiler, combine the chocolate and the butter and place over barely simmering water. Stir until melted, then remove from the heat and cool slightly.
3. In a large bowl, beat the eggs and yolks until frothy. Add sugar and continue beating until doubled in volume. Beat in the flour. Divide the batter among the ramekins. Bake until the sides are set but the center remains soft, 11 to 14 minutes.
4. To serve, run a small knife around the cakes to loosen, and turn the cakes out onto plates. If desired, serve with raspberry syrup, fresh raspberries, and whipped cream.

source: Top Chef the Cookbook, Hung

tags: vegetarian