Warm Chocolate Cake

* This Receipe is a modification of the receipe at "Dessert Fourplay by Johnny Iuzzini"

Ingredients:

250g unsalted butter - cut into small pieces
250 bittersweet chocolate (preferbbly Veronha 72% cacao chocolate) - break into small pieces
5 large eggs
5 egg yolks
1/2 cup + 2 tbsp (125g) caster sugar
1/3 cup + 1 tbsp (50g) all purpose floor

How to Make:

1. Butter eight 4oz ramekins or sixteen 2oz molds and dust them lightly with flour. Place them on a baking tray.

2. Boil water in a saucepan.

3. Place butter and chocolate in a heatproof bowl and place on top of the saucepan with boiling water. Turn fire to low and keep stiring the butter and chocolate mixture on the heatproof bowl above the saucepan until all melted smoothly.

4. Put eggs and egg yolks to a bowl of a standing mixer fitted with whisk. Beat at medium speed until frothy.

5. Pour in sugar and increase speed to medium high. Continue to beat until eggs have trippled in volumne.

6. Scrape the butter and chocolate mixture into the eggs. Beat until well mixed, scraping the bowl once or twice.

7. Sift the flour and fold gently into the egg and chocolate mixture.

8. Spoon the mixture into the ramekins or molds, cover each of them with plastic wraps and place in fridge.

9. 1 hour before cooking, take them out at room temperature.

10. Preheat oven at 230'C and bake them for 6-7 minutes. Centre of cake will still be soft and a bit melting. Once taken out from oven, leave them for a few seconds, then you'll be able to either invert them into plates or spoon them out of the molds and place in plates. Sprinkle with icing sugar on top.

Best serve with Vanilla Ice Cream.

Enjoy~