-
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.
