9 ounces semisweet chocolate
6 Tbsp. butter
4 large eggs
1/4 cup sugar
Preheat oven to 350 degrees. Arrange four ovenproof mugs or 8-ounce ramekins in a baking dish.
Heat kettle of water to boiling.
Melt chocolate and butter together in the microwave oven, or over hot water. Whisk occasionally until the chocolate is melted and the mixture is smooth. Set aside.
Stir the eggs and the sugar together in a small mixing bowl set over hot water. Beat with an electric mixer until the eggs are light and fluffy, and warm to the touch, 3 to 5 minutes.
Gently fold the eggs into the chocolate mixture until the mixtures are smooth.
Spoon the mixture into the baking cups. Add very hot water to the baking dish the cups are sitting in, so it comes halfway up the sides of the cups.
Bake for 15 to 20 minutes. The tops will lose their glossy look, but the insides will still be moist.
Remove the cups from the pan of water. Serve warm, at room temperature, or cover and refrigerate for up to one day. Reheat by bringing the chocolate to room temperature, then reheating in a preheated 350 degree oven for 5 minutes, or until warm.
Serve with whipped cream if desired.
Serves 4. This recipe is easy to adjust to make only one or two servings at a time.
From “The Essence of Chocolate” by John Scharffenberger and Robert Steinberg.