- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, diced
- 3 large eggs
- 3 large egg yolks
- 6 tablespoons sugar
- 1/8 teaspoon salt
- 6 tablespoons all purpose flour
- Whipped cream
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
- Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.