4 oz 70% cacao bittersweet chocolate, chopped
4 oz 62% cacao semi sweet chocolate, chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/3 cup fine sugar
1/2 teaspoon salt
1 teaspoon vanilla
5 tablespoons flour
Combine the two chocolates and toss to mix up. Alternatively, you can use just bittersweet chocolate which is what I would have done if I were making this for adults only. But I thought the kids may like a slightly sweeter dessert. I used Scharffen Berger chocolate which you can purchase in already chopped form in prepackaged bags.
Place 5 1/2 ounces of the chocolate and the butter in the top pan of a double broiler. Or use a heat proof bowl set on top of a pot of water. Melt them together over simmering water. Remove from heat and set aside.
Add the chocolate mixture and continue beating on medium speed until it is glossy.
Divide half of the batter between six small approximately 6 oz jars or ramekins if you don't have jars.
Divide the remaining chocolate and sprinkle it into each jar. Top with the remaining batter.
At this point you can either bake them right away....
350f for about 12-14 minutes, until the cakes are just set around the edges, but still jiggly in the center. Don't overcook, or the cakes will not be molten, but instead dry.
Or you can refrigerate them for up to two days and bring them to room temperature before baking. As it turned out, I undercooked mine slightly. I did 12 minutes, and I'd say 14 would have been better. Still fabulously decadent and we couldn't help but add a dollop of vanilla ice cream on top.