The most marvelous thing about MuckMuck Cake (besides a. butter and b. chocolate) is that it's very forgiving. Cook it 7 minutes or less for a liquid center, or a little longer and you'll get more of a cake.
7 (1 ounce) squares chopped bittersweet chocolate (the better the chocolate, the better the dessert)
2 4-ounce sticks unsalted butter
4 egg yolks
1 1/2 cups confectioners' or baker's sugar
3/4 cup all-purpose flour
Preheat oven to 425 degrees F. Melt 2 tablespoons of butter in the microwave and brush six 3-inch souffle or muffin cups with it.
Place chopped chocolate and butter in the top part of a double boiler and set it over lightly simmering water. Melt until completely smooth and even. Remove from heat and stir in eggs and yolks with a whisk. Lastly, stir in sugar and flour.
Bake in preheated oven for7 minutes. The cake may appear underbaked. Remove from oven and serve immediately.
Really good with fresh raspberries and a dollop of whipped cream.