5 tablespoons sugar – plus more for molds
8 oz bittersweet chocolate
1½ sticks butter
3 egg yolks
1 tablespoon all purpose flour
Ice cream, if desired
Preheat oven to 425°F.
Butter 8 (6-oz) soufflé molds and sprinkle sugar in each of them to coat.
Over low heat in a saucepan, stir chocolate and butter together until smooth.
Place eggs, egg yolks, and sugar in a mixer; beat for 8 minutes or until thick and pale yellow. Fold 1/3 of chocolate mixture into egg mixture, and then fold in the remaining chocolate. Fold in flour and divide the batter among the molds.
Place molds on a baking sheet; bake until the edges are puffed and slightly cracked, about 12 minutes. The center should still jiggle. Serve with ice cream or whipped cream, if desired.