Molten Chocolate Cake.txt

1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons 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's 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-ounce molds, custard cups, or ramekins. Tap
out the excess flour, then butter and flour them again. Divide the batter
among the molds. (At this point you can refrigerate the desserts until you are
ready to eat, for up to several hours; bring them back to room temperature
before baking.)

4. Preheat the oven to 450F (230C). 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 sit for about 10 seconds. Unmold by
lifting up one corner of the mold; the cake will fall out onto the plate.
Serve immediately.