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"This is a great basic recipe - it seemed to me that smaller ramekins are necessary for this recipe - made 12 cakes and used 7 oz. and 3.5 oz. ramekins and kind of had to stretch the batter in the end. Also, tempering the egg yolk with a small portion of the chocolate is the way I've always mixed a warm ingredient into egg yolk so it doesn't prema..."
Sep 5, 2011 on Food.com