This dessert is meant to be partially under-cooked. When testing with a toothpick, the top should be set, but the middle come out still wet with batter.
10 oz bitter/semisweet chocolate (chips or chopped)
4 oz butter
1 tbsp coffee liqueur
Melt in a double boiler and cool slightly
4 eggs
4 yolks
5 oz sugar
1 tbsp vanilla extract
pinch of salt
1 oz flour
With electric mixer, beat eggs, yolks, sugar, vanilla and salt until it becomes a thick mixture and ribbons fall from the side of the bowl.
Fold in chocolate thoroughly, sift flour over the mixture and fold into batter.
Pour 1 3/4 ounces into a well buttered ramekin or foil baking pans. For mini cakes, use 2 ounce pans or foil souffle cups.
Bake for 8-12 minutes until top is set, remove from oven and let cool 3-5 minutes, invert onto plates and garnish.
