Ingredients

4 ounces semisweet chocolate

1-1/2 ounces unsweetened chocolate

10 Tablespoons butter at room temperature

1/2 cup and 2 Tablespoons flour

1-1/2 Tablespoons Cocoa

3/4 teaspoon baking powder

1/2 cup and 2 Tablespoons sugar

3 large eggs

Butter 6 custard cups. Melt chocolate in a double boiler, add butter and sugar and stir until mixed well. Transfer to a mixing bowl. Add eggs, flour, cocoa, and baking powder. Beat until mixture thickens to mousse consistency (about 8 minutes). Divide into dishes and freeze at least 3 hours. May freeze up to 3 days before serving.

To serve: preheat oven to 375 degrees. Bake until edges are set, center is still moist and surface is shiny (15 - 18 minutes). Do not overbake. Cool for 10 minutes. Invert on a plate and serve with whipped cream.

Serves: 6

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