1 stick Sweet Butter, and little to butter molds
2 tsp. All Purpose Flour, and a bit to dust molds
4 oz. Bittersweet Chocolate
2 Eggs
2 Egg Yolks
1/4 cup Sugar

1. Butter and flour four 4-oz. ramekins, tap out excess flour. Preheat oven to 450°F.

2. In double boiler, gently stir butter and chocolate together until chocolate is almost totally melted.

3. While chocolate is melting, beat eggs, egg yolks and sugar together until thick and light.

4. Beat chocolate and butter until combined. While still warm, pour into the egg mixture, then quickly beat in flour until combined.

5. Divide mixture among molds. You can refrigerate for several hours. Bring to room temperature before cooking.

6.

Bake molds on a tray for 12 minutes. Center will be soft and sides set.

7. Invert on a plate and lift mold off after 10 seconds. Serve immediately.

8. We like to pair with high quality pistachio or vanilla ice cream.