Warm Dark Chocolate Cake

Note from Cheri: These rich individual cakes are best served warm, right out of the oven. They have a soft, rich, chocolatey center that's hard to resist. The batter can be made a day or even two ahead of time and popped in the oven a few minutes before you're ready to serve dessert.

6 oz. dark chocolate, chopped 1 oz. unsweetened baking chocolate 1/2 cup butter 2 eggs 2 egg yolks 1/3 cup sugar 1/2 cup plus 3 T flour whipped cream for garnish

Makes 6 1/2 cup cakes Pre-heat oven to 350°F.Butter 6 1/2 cup souffle or custard cups. Melt butter and chocolate in a heavy saucepan over medium heat, stirring constantly. Cool to lukewarm. Whisk eggs, yolks and sugar in top of a double boiler set over simmering water (do not allow bottom pot to touch water). Whisk for 2-3 minutes or just until warm to the touch. Remove top of double boiler. Using an electric mixer, beat egg mixture until very thick and pale yellow (about five minutes) Fold chocolate mixture into egg mixture. Sift flour over batter and fold flour into batter until well mixed. Divide batter between the prepared dishes. Bake for about fifteen minutes. Edges of cake should be set, but a cake tester should come out with wet batter attached to it. Serve immediately with whipped cream.   NOTE: You can prepare batter up to two days ahead of time, cover the individual batter filled souffle or custard cups with plastic wrap and bake them just before serving. Simply add 4-5 minutes to the baking time for the cold batter.