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White Barn Inn's Warm Chocolate Cake
5 eggs
5 egg yolks
1/2 C. sugar, plus sugar for molds
10 oz. semisweet chocolate
10 oz. (1-1/4 C.) unsalted butter, plus butter for molds
2/3 C. sifted all-purpose flour
1 pint chocolate sauce
Using an electric stand mixer, beat eggs, yolks and sugar until the mixture is
very pale and falls in flat ribbons when beaters are lifted. Meanwhile, melt the
chocolate and butter together in a double boiler over low heat or in a microwave
at half power. Allow chocolate to cool slightly.
Butter 8 shallow 4-ounce molds and sprinkle with sugar; set aside. When
egg-sugar mixture is ready, beat in the chocolate mixture, then carefully fold
in flour. Divide batter among the molds and reserve. Unbaked cakes may be held
for up to 5 hours; refrigerate if holding longer than 1 hour. Prepare a favorite
chocolate sauce or purchase one. Set aside.
About a half-hour before serving, heat oven to 375�F. Bake cakes 10 minutes, 20
if they've been refrigerated. Allow to sit 5 minutes out of the oven, then
unmold onto warmed dessert plates, each with a pool of chocolate sauce. Garnish
with whipped cream, chocolate curls, a mint sprig and berries, if desired.
Yield: 8 servings
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