2 T cornstarch
8 oz semisweet chocolate, chopped
1 stick unsalted butter, diced
3 large eggs
3 large egg yolks
Preheat oven to 350 degrees. Butter and flour two 5 3/4 x 3 1/4 x 2 baby loaf pans. Whisk together sugar and cornstarch in a large bowl. Melt chocolate and butter in a medium saucepan over low heat, stirring constantly. Cool 10 minutes. Add sugar mixture to chocolate mixture and whisk until smooth. Whisk in eggs 1 at a time, the whisk in yolks. Divide batter between prepared pans. Bake until puffed and dry and cracked on top and tester comes out with some wet batter attached; about 25 minutes. Cool 10 minutes. Cut around cakes to loosen and turn out onto plate. Serve with whipped cream or ice cream.
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