That's true, and it was usually notated. But I also think the "permanent library" has shrunk somewhat.
The recipe I'm thinking of was quite similar to that in proportions, but it had the rather unusual aspect of being frozen after assembly and then baked right from the freezer.
Now that I think of it, I seem to recall posting it on "another" board once, and also emailing it to a friend.
Wait here ....
.... I'll be right back
No, the "other" board's search function isn't that great, nor is my email filing system, but I did have a copy of the recipe in Wordpad on my other computer!
This is a recipe I think I saw Emeril do on his show. These cakes, which are baked until they just hold together and still have molten centers, are generally known as "flourless cakes", although they often do contain a small amout of flour like this recipe does.
I doubled the original recipe to make 4 cakes, since freezing is part of the process anyway.
3 oz good quality semi-sweet chocolate, finely chopped
1 oz unsweetened chocolate, finely chopped
6 Tbl unsalted butter, softened + 2 tsp to grease bowls
6 Tbl sugar
2 large eggs
6 Tbl AP flour
1/2 tsp baking powder
1 Tbl cocoa powder
Lightly butter 4 ramikens with 2 tsp butter
In a double boiler, melt chocolates together, remove from heat
Stir in butter and sugar until smooth
Add eggs, flour, baking powder and cocoa powder
Beat at Med-High speed until thick and pale (approx 5 min)
Divide mixture into ramekins (about 1/2 full)
Cover with plastic wrap and freeze for at least 3 hours
When ready to serve, preheat oven to 375 degrees
Place ramekins on center shelf and bake until edges just set and center is still shiney (recipe says 10-12 min, but mine take more like 12-15)
Invert cakes onto plates and serve immediately, garnished with whipped cream or ice cream.
SB (surrounded by chocolate lovers, including one 2.5 yr old)