Serve warm with whipped cream or ice cream.
List of Ingredients
1 cup
sugar
2 tbsp cornstarch
8 oz bittersweet (NOT unsweetened) or
semisweet chocolate (chopped)
1/2 cup (1 stick) unsalted
butter
3 large eggs
3 large egg yolks
(Whipped cream or
vanilla ice cream)
Instructions
Butter and flour two
5 3/4X3 1/2X2in baby loaf pans.
Whisk sugar and cornstarch in a
large bowl to combine.
Melt chocolate and butter in a heavy
medium saucepan over low heat. STIR CONSTANTLY
Cool for 10
minutes.
Add sugar mixture to chocolate mixture and whisk until
smooth.
Whisk in eggs 1 at a time, then whisk in the
yolks.
Divide the battter between prepared pans. (You can do this
1 day ahead of time - cover and refrigerate)
Preheat the oven to
350
Bake cakes until puffed and dry and cracked on top and tester
inserted into center comes out with some wet batter attached. (about
25 minutes, or 28 minutes if the batter was chilled)
Cool cakes
for 10 minutes.
Cut around cakes to loosen. Turn out onto two
plates.
Serve cakes warm with ice cream or whipped
cream.
Cakes
and Bakery Delights Recipes