full recipe
In grams
448 g chocolate, chopped
448 g unsalted butter,
224 g granulated sugar
8 large eggs
8 large egg yolks
75 g all-purpose
In cups recipe
(16 oz) chocolate
(2 cups) unsalted butter
(1 cup) granulated sugar
8 large eggs
8 large egg yolks
(½ cup and 2 Tbsp) all-purpose
brush molds with the softened
butter, then dust with flour, shaking to remove
all the excess.
Melt chocolate and butter over a double boiler, whisking occasionally until
melted. Set aside, keeping the chocolate mixture warm, but not extremely hot.
In a stand mixer fitted with a whisk attachment, mix the eggs, egg yolks and
sugar together until mixture doubles and is light in color. and It should be light and
airy
and add chocolate mix to the egg and sugar mixture slowly. Add flour and whisk on high for
20 seconds. well. Immediately portion prepared
molds
When ready to use, preheat oven to 177°C (350°F). Bake cakes on high fan for
7 minutes or until the sides of the cakes are firm but the centers are soft.
