Warm, Soft Chocolate Cake - cooking recipe

Ingredients

1/2 c. (1 stick) butter (plus some for buttering the molds)
4 sq. (4 oz.) bittersweet chocolate (preferably Valrhonal)
2 eggs
2 egg yolks
1/4 c. sugar
2 tsp. flour (plus more for dusting the molds)

Preparation

In a double boiler set over simmering water, heat butter and chocolate until the chocolate is almost completely melted. Beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick. Beat together the chocolate mixture with the egg mixture a little at a time as not to scramble the eggs. Then quickly beat in flour, just to combine. Butter and lightly flour 4-ounce molds or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among
the ramekins (at this point you can refrigerate the desserts until you are ready to eat). Preheat oven at 450\u00b0. Bake the molds on a tray for 6 to 7 minutes. The center will be quite soft, but the sides will be set. Invert each ramekin onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner. The cake will fall out onto the plate. Serve immediately.