Melt chocolate and butter together in a double boiler, stirring gently until combined. If you don't own a double boiler, use a metal bowl placed on a pot of hot water. Make sure it isn't a full rolling boil. The metal bowl must be larger than the pot opening so the water doesn't touch the bowl and the steam doesn't effect the chocolate. Remove the chocolate and butter from the heat when they are melted and combined.

Whisk egg yolks and sugar. Whisk in flour and chocolate mixture.

In a separate bowl, whisk egg whites until frothy then FOLD into chocolate mixture. You need to have some air in the egg whites or else the cakes will have little chunks of cooked egg in them.

Lightly grease ramekins with butter, then sprinkle some flour. Divide batter into 4 ramekins. Bake 14 minutes.

A toothpick inserted won't come out clean because the center is filled with melted chocolate while on the outside it looks like cake. Dust with powdered sugar if desired.

This recipe is best with ice cream to balance out the hotness of the cake. (If you let the cake cool off too long the chocolate center will harden.)

Submitted by: Laura D.