Position a rack
in the center of oven and preheat oven to 350 degrees. Butter, or
coat with vegetable spray, 8 oversize muffin cups (4 inches wide
and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with
rounds of waxed paper. (To cut out the rounds, place 1 of the cups
on waxed paper and trace rounds the bottom with a pencil. Then cut
the 8 circles.) Set aside.
In the top of a
double boiler or a small heatproof bowl set over simmering water,
melt together the chocolate and butter. Cool slightly.
Meanwhile, in the
large bowl of an electric mixer. with a paddle or beaters, on high
speed, beat eggs, egg yolks, and sugar until tripled in volume,
about 5 minutes. Scrape in the chocolate mixture and, on low
speed, beat just until combined. Remove the bowl and fold in the
flour, using a rubber spatula. Spoon a little of the batter into
each of the prepared cups top with 1 truffle, and cover with the
remaining batter. Arrange cups on a baking tray and bake until
edges of the cakes begin to pull away from the sides of the cups,
12 to 13 minutes. Let stand 10 minutes. Invert onto individual
dessert plates and carefully peel off paper.
Serve warm Spoon
softly whipped cream or ice cream next to each cake and, if
desired, garnish with a few fresh raspberries. Serve immediately
Small
chocolate truffles the size of Hershey Kisses. We get them at
Trader Joes, but almost any kind will do if you don't have a
Trader Joes handy.