Little Chocolate Cakes

• ¾ cup (175 mL) semisweet chocolate chips
• 2 oz (60 g) unsweetened chocolate, chopped
• 2/3 cup (150 mL) unsalted butter, at room temperature
• 1 tsp (5 mL) brandy
• 1/8 tsp (.5 mL) salt
• 2 eggs
• 4 egg yolks
• ½ cup (125 mL) granulated sugar
• 2 tbsp (25 mL) all purpose flour
• 1 tbsp (15 mL) unsweetened Dutch-process cocoa powder

Equipment

• Six ¾ cup (175 mL) ramekins, greased
• Baking sheet

Preheat oven to 350°F (180°C).

1. In a medium microwave-safe bowl, combine chocolate chips, unsweetened chocolate and butter. Microwave on High for 2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth. Whisk in brandy and salt. Set aside to cool slightly.

2. In a large bowl, using electric mixer, beat eggs and egg yolks with sugar for 2 to 3 minutes or until thickened, pale and the consistency of soft whipped cream. Fold in half of the chocolate mixture until blended. Fold in remaining chocolate mixture.

3. In a small bowl, combine flour and cocoa powder. Sift over top of batter and gently fold in until incorporated.

4. Divide batter among prepared ramekins and place on baking sheet. Bake in preheated oven for 15 minutes or until tops of cakes are puffed and just starting to crack. Remove from pan and let cool on rack for 3 minutes. Gently run a sharp paring knife around edge of cakes and invert onto serving plates. Serve immediately.

Variation: Lightly sprinkle cakes with ground cinnamon before serving.