141.75 grams of bittersweet or semisweet chocolate (chopped)
2 large eggs
2 large eggs yolks
75 grams of sugar
0.65 grams of salt
7.81 grams of flour
236.5 mL of chilled whipping cream
preheat the oven to 200C
butter 4 x 180 mL souffle dishes or custard cups
stir chocolate and butter glass bowl over boiling water pot until chocolate melted, then remove from heat, cool for 10mins, stir while cooling
mix eggs and yolks, sugar, salt, until thick ribbions fall off the whisk or fork. then sift flour over the batter mix; fold into the chocolate mix. then place the batter into the four souffle dishes or custard cups (fill to the top).
bake the cakes until tops are puffed, insert knife into the center of cake to test if moist batter is on knife if is done. take out cakes and cool for 5 mins.