Warm Chocolate Cake

Warm, rich, chocolate cake!  Great with a dash of whipping cream or ice cream.  Truly a comfort food. From Food and Drink 2003.

6 oz (175g) bittersweet chocolate

2/3 cup unsalted butter

1/3 cup sugar

6 egg yolks

3 egg whites

1/3 cup all purpose flour

1. Preheat oven to 425F.  In heavy pot on low heat, melt chocolate and butter together.  Cool slightly.
2. Beat together sugar and egg yolks with an electric mixer until thick and creamy, about 4 minutes.
3. Pour in chocolate mixture and beat together for 5 minutes.
4. In a separate bowl, beat egg whites until stiff peaks form, about 3 minutes.  Fold into mixture along with flour.
5. Pour into 6 nonstick buttered moulds or non stick muffin tins. (I did the muffin tins and found that I used 12 - you will have to adjust the cooking time to about 4 minutes if you do this). Bake for 5 to 7 minutes or until edges are just cooked and centre is still liquid.  
6. Cool for 5 minutes in tins.  Carefully remove to serving dishes.  Serve with lightly whipped cream or ice cream.