Makes four 4-oz. cakes
- 4 oz. dark sweet chocolate, chopped fine
- ¼ lb. unsalted butter
- 2 each eggs
- 2 each egg yolks
- ¼ cup sugar
- ¼ cup all-purpose flour
- Melt chocolate and butter over double boiler.
- In separate bowl, whip eggs, yolks and sugar rapidly until sugar dissolves, becomes very thick, and pale yellow.
- Sift flour into eggs and sugar, whisk to combine.
- Add warm chocolate and butter, whisk until smooth.
- Divide the batter equally into four ½ cup ramekins or custard cups that have been coated with vegetable spray or rubbed with butter. Place cups on baking sheet.
- Bake about 12 minutes at 350 degrees Fahrenheit. Remove from oven when still slightly liquid in center, a spot about the size of a quarter in the center should still look wet.
- Let cool for 2 minutes, unmold onto plate, dust with cocoa powder or 10X
- Serve immediately with ice cream, fresh fruit, mint, etc. Enjoy!
