Warm, soft chocolate cake
source: New York Times

1 stick (4 oz.) butter, plus a little for buttering the molds
2 teaspoons flour, plus a little for dusting
4 squares (4 oz.) bittersweet chocolate
2 eggs
2 egg yolks
¼ cup sugar

(Each has 2 T. butter, ½ tsp. flour, 1 oz. chocolate, 1 egg, 1 T. sugar)

1. Butter and lightly flour four 4-ounce ramekins. Tap out the excess flour. Preheat the oven to 450 degrees. Either in a double-boiler or a small sauce pan, gently heat butter and chocolate together until chocolate is almost completely melted. While that is heating beat eggs, yolks and sugar together with a whisk or electric beater until light and thick.

2. Beat melted chocolate and butter together. While it is still warm, pour into the egg mixture, then quickly beat in the flour, until combined.

3. Divide batter among the molds. (At this point, you can refrigerate the desserts for several hours until you are ready to eat; bring them back to room temperature before cooking.)

4. Bake molds on a tray for 12 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.

Yield: 4 servings.