Molten Lava Cakes

Ingredients:

• 1 stick butter
• 6 ounces bittersweet or semi-sweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons all-purpose flour

Instructions:

• Preheat the oven to 425°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
• In a double boiler, over barely simmering water, melt the butter with the chocolate. At the same time beat the eggs with the egg yolks, sugar and salt in medium bowl at high speed until thickened and pale.
• Quickly fold the melted chocolate into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 10-12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.  The cakes should hold their shape, but whe cut into, the center should flow like molten lava.
• The batter can be refrigerated for several hours; bring to room temperature before baking.