Chocohotopots - cooking recipe

Ingredients

1/2 cup unsalted butter
1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour

Preparation

Place a baking sheet in the oven and preheat to 400 degrees F.
****Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture.
Divide the mixture between the 4 buttered ramekins.
Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve.
Make sure to warn people that these desserts will be HOT!
****Special equipment: 4 (2/3 to 1-cup capacity) ramekins.