Like California Grill's:

Warm Valrhona Chocolate Cake

Yields: 6-4 ounce individual chocolate cakes

6 oz. butter

8 ¾ oz. (by weight) valrhona chocolate or extra bitter  chocolate

3 whole eggs

3 egg yolks

2 ¾ ounces (by weight) sugar

2 ounces (by weight) all purpose flour

Melt butter and chocolate over double boiler. whip  the eggs, egg yolks and sugar until fluffy  (approximately 10 minutes) on high speed in mixer.  Reduce speed and slowly add flour. then add melted  chocolate and butter mixture until incorporated on  low speed. Finally, butter and lightly flour the small  molds and fill halfway with cake batter and bake 7-8  minutes at 400 degrees in convection oven.

Serve with a scoop of vanilla ice cream.

Source:   http://www.starprovisions.com/

Warm Valrhona Chocolate Cake

Yield: 1

Ingredients

   1/2 c  unsalted butter; plus extra

          -for

     1    buttering the molds

     4 oz good quality bittersweet

          -chocolate; such as valrhona

     2    eggs

     2    egg yolks

   1/4 c  sugar

     2 ts flour; plus extra for

     1    dusting the molds

Instructions

Makes 4 servings

1. Lightly butter and flour 4 (4-ounce) molds, custard  cups or

ramekins. Tap out the excess flour, then butter and  flour the molds

again. Set aside.

2. In the top of a double boiler set over simmering  water, heat the

butter and chocolate together until the chocolate is  almost

completely melted, about 15 minutes.

3. In a large bowl of an electric mixer, beat together  eggs, egg

yolks and sugar until light and thick, about 5 minutes.

4. Remove melted chocolate from heat. With a wire  whisk, beat the

chocolate-butter mixture, by hand, until combined.  Pour in the

egg-sugar mixture and quickly beat in the flour, just  until combined

(do not overmix).

5. Equally divide the batter among the reserved  molds. Place molds on

a baking sheet in a preheated 450-degree oven. Bake  for 7 to 10

minutes or until the sides are set but the center is still  quite soft

and wiggly. Remove from oven and invert each mold  onto individual

serving plates. Let stand for about 30 seconds.  Unmold by lifting up

one edge of the mold; the cake will fall out onto the  plate. Serve

immediately.

Chef Curt Wagner of Vong

Per serving: 1275 Calories (kcal); 111g Total Fat; (77%  calories from fat);

18g Protein; 56g Carbohydrate; 1048mg Cholesterol;  138mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0  Vegetable; 0 Fruit; 20

1/2 Fat; 3 1/2 Other Carbohydrates

Source:    chef2chef.net