- 1 cup butter, plus a little extra for the molds
- 8 ounces bittersweet imported chocolate
- 4 eggs
- 4 egg yolks
- 1/2 cup sugar
- 4 teaspoons all-purpose flour, for dusting
- 6 teaspoons finely ground ginger bread
- Whipped cream
In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
Preheat oven to 450 degrees F.
Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.
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