12 oz bittersweet chocolate
2 ½ sticks butter, plus more to grease
3 cups powdered sugar, plus extra to garnish
1 cup flour
6 whole eggs
6 egg yolks
Pre heat oven to 425 degrees. Grease molds and coat with cocoa.
Melt chocolate and butter. Stir until completely smooth.
Add sugar and flour. Mix well. Whisk in whole eggs and yolks until well blended. Divide evenly among prepared molds.
Bake approximately 15 minutes or until firm around edges but soft in center. Let rest 1-2 minutes. Run a paring knife around cakes to loosen. Carefully invert onto individual plates. Sprinkle with powdered sugar and serve.