Donna Dooher's Molten Chocolate Cake

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Butter the round molds with the unsalted butter and dust with cocoa pwdr, tapping out excess cocoa.
3. Heat the extra-bitter chocolate and the unsalted butter in a double boiler.
4. In an electric mixer, beat the Large eggs, yolks and sugar till light and fluffy.
5. Stir in the chocolate-butter mix.
6. Add in all the flour and mix till just incorporated.
7. Pipe or possibly carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
8. Place the filled molds on a baking sheet.
9. Chill for a minimum of 20 min. The batter will hold overnight in the fridge after it's been put into the molds.
10. Bake for 7 to 9 min.
11. The tops will have cracks and the sides will be set, but the centres will be very soft.
12. Serve immediately and drizzle with Espresso Creme Anglaise.
13. Serving suggestion: Espresso Creme Anglaise, recipe follows
14. Special equipment: 5 (2 by 21/4-inch/5 by 5.6 cm) round molds and an electric mixer