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Warm Chocolate Cake
by Chef Stephan Sands

6 oz.		Bittersweet or semi sweet chocolate
3-1/2 oz.	Butter (melted at room temperature)
2 Lrg		Eggs
2		Egg yolks
3-1/2 oz.	Sugar
1-1/2 oz.	Flour

Procedure:

1. Butter and dust (with a mixture of half cocoa powder and half flour) 
   3" (3oz.) individual brioche mold or any other mold of equivalent
   size.

2. Melt chocolate with the butter, stir to keep warm.

3. Whip the eggs with the sugar to the ribbon.

4. Sift the flour into the egg mixture and quickly whisk together.

5. Add the melted chocolate/butter mixture (should be just barely
   warm to the touch) and fold in.

6. Pour the batter into the individual prepared molds.

7. Bake for 7-8 minutes.

8. Allow to rest for 45 sec. to 1 minute, then carefully un-mold
   onto a plate.

9. Can be served with your favorite sauce (i.e. caramel sauce, 
   raspberry coulis, vanilla sauce, etc.).


NOTE 1:The center of the cake will be soft and somewhat creamy-
         like chocolate mousse, but warm.

NOTE 2:This can also be done in a 9" Brioche mold, however, the
         center will not be as soft and creamy as in the individual
         molds. If using the larger mold, bake in a 350 degree oven
         for about 30-35 minutes. Allow to rest for 5-10 minutes before
         attempting to un-mold onto a serving plate. Let cool, dust the
         top with confectioners sugar, slice and serve. This method
         comes out more like a cake with a fudgy center than a creamy
         center as in the individual molds.