EMILY'S CHOCOLATE FONDANTS

Steps:

• To make the fondants: Preheat the oven to 400 o F. Coat six 3/4 cup custard cups with one tablespoon butter. Dust the molds with cocoa powder, rolling each mold to count. Tap out excess. Stir the chocolate and the two sticks butter in a heavy medium sauccepan over low heat until smooth. Using an electric mixer, beat the eggs, egg yolks, and sugar in a large bowl until pale and doubled in volume; this will take 3 to 5 minutes. Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally. Bake for 8 to 10 minutes, utiil slightly puffed and just set around the sides. The center should be liquid. Let the fondants rest for 3 to 4 minutes. To make the sauce: Bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chooped chocolate. Stir constantly until melted and smooth. To serve: Place a plate over each fondant and invert, givving a sharp shake to loosen. Spoon chocolate sauce over and serve with vanilla icecream.