WARM CHOCOLATE TART

I made this recipe for a get-together in my neighborhood. It is very good and very rich. Be sure to use high quality chocolate for the best results.

Warm Chocolate “Tarts”

4 oz. bittersweet or semi sweet chocolate (not unsweetened), chopped
1 1/2-oz. unsweetened chocolate, chopped
3 large eggs, room temperature
1/2 c + 2 t all purpose flour
1-1/2 T unsweetened cocoa powder
10 T (1 1/4 sticks) butter
3/4 t baking powder
1/2 c + 2 T sugar (use extra fine)
Vanilla ice cream or sweetened whipped cream, optional

Lightly butter (or pam) six 1-cup soufflè dishes. Melt both chocolates in the top of a double boiler over barely simmering water, stirring until smooth. Add butter and sugar and stir until butter melts and sugar dissolves. Transfer to a large bowl. Add eggs, then flour, cocoa and baking powder. Using an electric mixer, beat until mixture thickens to mousse consistency, about 8 minutes. Divide mixture among prepared dishes. Cover with plastic wrap and freeze at least 3 hours. (Can be prepared up to 3 days ahead.)

Position rack in center of oven and preheat to 375°F. Peel plastic wrap off dishes. Bake (do not thaw first) until edges are set and centers are still moist and shiny, about 11 minutes; do not overbake. Cool 10 minutes. Invert 1 dish onto each plate. Serve warm with ice cream or whipped cream, if desired.

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Pay attention to the cooking instructions - the insides come out like pudding and the edges like cake. And I make sure to run a knife around the edge of the souffle dishes before inverting, plus giving the plate and souffle dish a firm shake to release it on to the plate. And I've typically liked the whipped cream more than the ice cream with this particular recipe.

I used Scharffen Berger chocolate in my recipe. I actually used 3 oz of semisweet and 1 oz of bittersweet. It turned out great!