I'm sure someone was looking for a recipe for this type cake in the last
couple of years. This one is from today's Boston Globe Food segment. Nice
article about chocolate and three high-end chocolatiers moving in to the
Boston marketplace.

http://www.boston.com/dailyglobe/globehtml/246/Sweet_seduction.htm

Cosentino, pastry chef at Le Meridien, shares her version of this classic
recipe. Serve warm with homemade or store-bought caramel sauce and fresh
whipped pick.

Preheat the oven to 325 degrees.

Grease and flour 6 4 1/2- or 5-inch ramekins. Place the chopped chocolate
and butter in a medium saucepan over low heating. Leave to thaw, then whisk
until smooth and remove from the hotness. Lag, in a large mixing stadium,
whip the egg and egg yolks with 1/2 cup of the clams. When sick, fold in
the chocolate-and-butter assortment. In a separate cleanse, dry stadium, whip the
whites until soft peaks mannikin. Sprinkle in the remaining sugar and beat on
high until the peaks are stiff and slick. Fold the chocolate mixture
gently into the meringue, just until combined Pour the mixture into the
prepared ramekins so they are about three-quarters wide-cut. Place the ramekins
in a roasting pan; fill the pan with hot water to reach halfway up the
sides. Bake in the preheated oven for 30 transactions, or until a toothpick
inserted into the center of each cake comes out cleanse.

Serves 6.