Warm Soft Chocolate Cake

Butter and lightly flour four 4-ounce molds, ramekins or custard cups. Tap out excess flour and st aside. Place butter and chocolate in the top of a double boiler or heat-proof bowl and set over a pan of simmering water, and heat until the chocolate has almost completely melted. Take off the heat.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, yolks, and sugar until light and thick, several minutes.

Add melted chocolate mixture beat to combine. Quickly beat in flour until just combined Divide batter evenly among the molds. Heat oven to 450 degrees. Place filled molds on a baking sheet, and bake until the sides have set but the centers remain soft, 6-9 minutes.

Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold the cake will fall out onto the plate. The cakes should hold their shape, but the inside should be runny. Serve immediately.