Carnegie Hall

You and your guests will always leave room for dessert when you serve these spectacular chocolate cakes. Makes 10 servings.

8 oz. (2 sticks) butter, plus extra for the molds
8 oz. semi-sweet chocolate, chopped
4 whole eggs (room temperature)
4 egg yolks (room temperature)
1/2 cup sugar
1/2 cup all-purpose flour, sifted

Topping Ideas
Vanilla or black cherry ice cream
Whipped cream with toasted nuts
Cherry compote
Fresh raspberries with light dusting of powdered sugar

Preheat oven to 400°F. Butter 10 4-oz. soufflé cups.

Melt butter and chocolate together in a large bowl (double boiler or microwave). Stir to combine well and set aside to cool slightly.

Whip whole eggs and yolks in a mixer at high speed. Gradually add sugar and continue whipping until mixture has tripled in volume, and is pale yellow and thick. Gently fold flour into the egg mixture. Then fold this mixture into the chocolate.

Pour batter into soufflé cups, filling each three-quarters full. Bake approximately 9 minutes, or until the tops look barely dry and the cakes slightly pull away from the edges of the cups. Unmold (or serve in the soufflé cups), top with topping of choice, and serve immediately.