one and a cold salad can be prepared even faster than a rare burger.
Dust with cocoa powder and tap out excess..Melt the chocolate and butter in the top of a double boiler, or a heatproof bowl, set over barely simmering water, stirring occasionally until smooth.
In a large bowl, whisk together the eggs, egg yolks and sugar until well mixed.Whisk in the melted chocolate and butter.Sift the cake flour over the top and fold it in.. Divide the batter among the ramekins, filling them no more than three quarters full.
Arrange them on a baking sheet and bake for 5 to 6 minutes.Turn the baking sheet around and bake for another 4 to 6 minutes, just until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not overbake..
Turn each cake out on a plate and serve immediately.. Notes.
Use high-quality bittersweet chocolate for this recipe, such as Valhrona or Callebaut, available at specialty shops, or Lindt, which can be found in most supermarkets..Process until mixture is very smooth and has a thick heavy cream-like consistency, about 45 seconds.
Set aside.. Return cooking water in pot to a boil over high.Add pasta, and cook according to package directions for al dente, adding peas during final 45 seconds cook time.
Drain, reserving 1/2 cup cooking water in a small heatproof bowl.Return pasta and peas to dry pot.