Warm Chocolate Truffle Cakes

MAKES 10

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter

4 large eggs
4 large egg yolks
3/4 cup sugar
1 cup all purpose flour

Creme fraiche or whipped cream
Assorted fresh berries
Fresh mint sprigs

Preheat oven to 375 degrees. Butter ten 3/4-cup souffle' dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over low heat, stirring until melted and smooth. Cool to lukewarm.

Whisk eggs, yolks and sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until just warm to touch, about 3 minutes. Remove bowl from over water. Using electric mixer beat egg mixture until pale yellow and very thick, about 4 minutes. Fold chocolate mixture into yolk mixture. Sift flour over chocolate mixture and fold together. Divide batter among prepared dishes. Place on baking sheet. (Can be made 1 day ahead. Cover and chill.)

Bake cakes until edges are set but tester inserted into center comes out with wet batter attached about 14 minutes for room-temperature cakes and 20 minutes for refrigerated cakes. Transfer dishes to plates. Top each cake with a dollop of creme fraiche. Gamish with berries and mint sprigs.