Individual Molten Chocolate Cakes - cooking recipe

Ingredients

1 stick unsalted butter
5 oz dark chocolate (70% cocoa...high quality chocolate is a necessity)
A healthy pinch Kosher Salt
2 eggs
2 egg yolks
1/4 cup sugar
1 tblsp flour
Reynolds FOIL cupcake liners. (paper do not work because they stick) Enough to make 6, freestanding molds. (36 pack)

Preparation

Preheat oven to 450 degrees
Melt the butter and chocolate together in the top of a double boiler or in the micro wave (double is better)... add salt. Beat the eggs, yolks and sugar with a whisk or electric beater until light and slightly foamy. Add the egg mixture to the warm chocolate; whisk quickly to combine thoroughly. Add flour and stir to combine. This will adequately thicken the batter. Divide the batter evenly into your 6 preprepared standing foil molds.
Note: you can prep in advance and refrigerate until you're ready to bake, or place in the freezer for later use.
Baking time will depend on the oven; start with 7 minutes for a manageably thick outer shell with completely molten interior; 8 minutes for a slightly thicker crust and a gooey heart. If serving from the freezer remove cake 10 minutes prior and bake at 410 degrees for 15-17 min.