- 1 cup (2 sticks) unsalted butter
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 5 large eggs
- 5 large egg yolks
- 1/2 cup sugar
- 1/2 cup all purpose flour
- Frangelico Ice Cream
- Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
- Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
- Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.