In a saucepan over low heat, melt the butter and chocolate together. Set aside. In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight. Pre-heat the oven to 400° . Line 4 metal rings (about 2" across and 2" high) with greased parchment paper. (Alternatively, use 6 smaller molds). Line a baking sheet with parchment paper and set the molds on the sheet. Scoop the mixture into the molds so they are two-thirds full, and make sure the molds are not leaking.
Bake on the top oven rack for 20 minutes. Remove the baking sheet from the oven, and, while holding each mold with tongs, slide a metal spatula underneath, carefully lift, and transfer to a serving plate. Gently lift off the mold and remove the parchment paper. Serve immediately.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 4|
|Calories from Fat: 276 (58%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 257.3mg||79 %|
|Sodium 75.9mg||3 %|
|Potassium 175mg||5 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 46.2g|
|Protein 7.7g||11 %|
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Calories per serving: 475
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