1 stick (4 ounces) butter, plus a little
for buttering the molds
4 squares (4 ounces) bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus a little more for dusting
Use a double boiler to heat the butter and
chocolate together until the chocolate is almost completely melted. While that's
heating, beat the eggs, yolks, and sugar together with a whisk or electric
beater until light and thick.
Beat the melted chocolate and butter together; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out excess flour. 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 cooking.)
Preheat the oven to 450DF. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
Invert each mold onto a plate and let sit for about ten seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
