1/2 cup butter, plus more for buttering molds
4 oz bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
2 tsp flour, plus more for dusting


1. In the top of a double boiler set over simmering water heat the butter and chocolate together until the chocolate is almost completely melted. While that is heating beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick.

2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture then quickly beat in the flour just until combined.

3. Butter and lightly flour four 4 oz molds, custard cups or ramekins. Tap out excess flour then butter and flour them again. Divide the batter among the molds.

4. Preheat the oven to 450 degrees F. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft but the sides will be set.

5. Invert each mold onto a plate and let set for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately. Serves: 4