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By Pastry Chef Darla Swanson
I make this all the time as it is easy, quick and has a great appearance for company. It sinks in the middle making it perfect to fill with things like whipped cream and strawberries or ice cream and chocolate sauce. It is best served at room temperature or slightly warm.
1 pound semi-sweet or bittersweet Chocolate
1 stick Butter
6 Egg Yolks
1 tablespoon Flour
6 Egg Whites
Preheat oven to 350 degrees F.
In a medium sauce pan over medium heat, heat chocolate until melted. Remove from heat and add butter stirring constantly until incorporated. Set aside.
In a small bowl combine egg yolks and flour and stir until incorporated. Add to chocolate mixture and stir until incorporated. Set aside.
In a medium well-chilled mixing bowl, add egg whites and whip until stiff peaks form. Fold into chocolate mixture until well incorporated.
Pour mixture into an 8-inch spring form pan and bake for 15 to 20 minutes. It should appear wet in the center and will sink as it cools.
