As is served at California Grill, Disney’s Contemporary Resort
°o° 8 ounces semisweet baking chocolate
°o° 1 cup butter
°o° 5 egg yolks
°o° 4 whole eggs
°o° 3/4 cup granulated sugar (and more for dusting pans)
°o° 1/3 cup all-purpose flour
°o° powdered sugar, for dusting
- Preheat oven to 375 and grease custard cups with butter or nonstick spray. Coat with granulated sugar and shake out the excess. Set aside on a baking sheet.
- In a double boiler, melt chocolate and butter until completely melted, incorporated, and smooth when mixed. Remove from heat for about 10 minutes to allow it to cool slightly.
- In a separate bowl, combine eggs and beat using an electric mixer. After eggs are thoroughly beaten and are a lemon color, add sugar. Beat vigorously for several minutes until incorporated and slightly airy, but still thick (like a custard). Drizzle in cooled chocolate mixture and fold until blended entirely. Sift in flour, mix lightly for another minute.
- Pour into prepared cups until about 3/4 full. Bake at 375 for 25-35 minutes depending on your container. When the top is set, the sides are beginning to pull away from the dish, but the center does not spring back when touched, cakes are done. Do not overbake.
- Run a butter knife around the edge of the cake and dish to loosen, place a plate face down over the dish and flip. If the cake does not come out, hit it slightly to loosen further.
- Serve immediately dusted with powdered sugar and served with ice cream, if desired.