Based on Mark Bittmans recipe.
- ½ cup unsalted butter, plus more for buttering the molds
- 4 ounces bittersweet or semisweet chocolate, chopped into small pieces
- 4 large eggs
¼ cup sugar
- 2 teaspoons flour, plus more for dusting the molds
- Put the butter in a double boiler and turn on the heat.
- When it is melted, add the chocolate to the hot butter and stir until melted.
- Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites).
- Add the sugar, and beat or whisk until light and thick, about 1 minute.
- Add egg mixture and 2 teaspoons flour to the cooled down melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick).
- Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you’re ready to bake, heat the oven to 450.
- Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Safe egg temperature is 160 F.
- Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin.
- Serve immediately, with ice cream, sorbet or whipped cream.