Molten Chocolate Cake And Candied Walnuts

• 6 oz. semi sweet chocolate
• 2 oz. bittersweet chocolate
• 3/4 C. unsalted butter
• 3 egg yokes
• 3 whole eggs
• 3/4 C. sugar
• 3/4 C. all purpose flour
• 3 C. walnuts, toasted
• 1 3/4 C. sugar
• Pinch of Kosher salt

1. Butter 8 six oz. ceramic ramekins and dust with flour. In a bowl over a double boiler, melt butter and chocolate, set aside and let cool. In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour. In preheated 475F oven, bake ramekins on a cookie sheet for 10-12 minutes, or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately. Can be served with chocolate sauce or whipped cream.
2. Cook sugar unit melted and slightly amber colored. Mix walnuts, sugar and salt together. Being sure to coat the nuts and let cool on a non-stick surface such as parchment paper.

semi sweet chocolate, bittersweet chocolate, unsalted butter, egg yokes, eggs, sugar, flour, walnuts, sugar, salt

Taken from www.epicurious.com/recipes/member/views/molten-chocolate-cake-and-candied-walnuts-50178879 (may not work)