Ingredients

Instructions

  1. In a double boiler over simmering water, heat the butter and the chocolate until the chocolate is almost competely melted.
  2. While that's heating, beat together the eggs, egg yolks, and sugar with a whisk or electric mixer until light and thick.
  3. Beat together the melted chocolate and butter, it should be quite warm.
  4. Add the egg mixture to the chocolate mixture, then quickly beat in the flour till just combined.
  5. Butter and lightly flour four 4-ounce ramekins (note: you can use cocoa powder in place of the flour for dusting to avoid white flour residue on your finished cakes).
  6. Divide the batter evenly between the ramekins.
  7. At this point, you can refrigerate the desserts until you are ready to eat, for up to several hours, but be sure to bring them to room temp before baking.
  8. Heat the oven to 450.
  9. Bake the ramekins on a baking sheet for 6-7 minutes; the center will be quite soft but the sides should be set.
  10. Invert each ramekin onto a plate and let it sit for about 10 seconds.
  11. Unmold by lifting up one corner of the ramekin, the cake will fall out onto the plate.
  12. Serve immediately.
  13. OPTIONAL: Garnish with fresh raspberries, strawberries, or dust with powdered sugar.
  14. Can also serve with a dollop of lightly sweetened whipped cream.