Warm, Soft Chocolate Cake

1. 1

   In a double boiler set over simmering water, heat butter and chocolate until the chocolate is almost completely melted. Beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick. Beat together the chocolate mixture with the egg mixture a little at a time as not to scramble the eggs. Then quickly beat in flour, just to combine. Butter and lightly flour 4-ounce molds or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among

2. 2

   the ramekins (at this point you can refrigerate the desserts until you are ready to eat). Preheat oven at 450u00b0. Bake the molds on a tray for 6 to 7 minutes. The center will be quite soft, but the sides will be set. Invert each ramekin onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner. The cake will fall out onto the plate. Serve immediately.

* Per serving · 4 servings · Values may vary.