Petite Gateau

Ingredients

• ½ cup Butter (unsalted)
• 4 ounce Bittersweet chocolate
• ¼ cup Sugar
• 2 tablespoon Flour (all-purpose)

Instructions

1. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick. I used a wire wisk for about 5 minutes.
2. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix.
3. Quickly beat in the flour until just mixed in.
4. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450 degrees for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly (technical French cooking term).
5. Invert on plate, let sit for 10 seconds or so, remove custard cup.
6. Sprinkle with powdered sugar, and surround with a fruit sauce of your choice.