Hot Chocolate Creams from Provence

1. 1

   Preheat the oven to 400F.

2. 2

   Grease four 4-ounce ramekins with 1 tablespoon of the butter and then dust each one with 1/2 teaspoon flour.

3. 3

   Melt the chocolate with the remaining 8 tablespoons butter in a small saucepan over low heat.

4. 4

   As soon as the chocolate starts to melt, remove from the heat and beat until the mixture is smooth.

5. 5

   (If making ahead, cover and refrigerate the mixture, for as long as overnight.

6. 6

   Allow it to come up to room temperature before continuing.)

7. 7

   Beat the eggs in a large bowl with the sugar until the sugar dissolves and the eggs are foamy.

8. 8

   Fold the chocolate mixture into the eggs.

9. 9

   Pour the chocolate mixture into the prepared ramekins.

10. 10

    Bake for 12 minutes, or until just setthe centers will still be slightly liquid.

11. 11

    Let stand for 3 to 4 minutes, then turn them out onto warm plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.