1/2 cup unsalted butter
6 oz. bittersweet chocolate bar (not chocolate chips)
2 egg yolks
1/2 cup confectioner’s sugar
1/8 tsp salt
1/4 cup all-purpose flour
1. Preheat the oven to 425.Spray and lightly dust four 6-oz. ramekins with cocoa powder, tapping out the excess. Set ramekins on a baking sheet.
2. In a double boiler, melt the butter with the chocolate and whisk until smooth. Separately, beat the eggs with the egg yolks, sugar and salt at high speed until thickened. Fold the chocolate into the egg mixture along with flour, and pour the batter into ramekins.
3. Bake for 12-14 minutes, or until the sides of the cakes appear solid while the centers still look soft. Let the cakes cool in the ramekins for one minute, then cover each with a plate, carefully invert, let stand for 10 seconds and release Serve immediately.