Yield: 4 servings
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering
water, melt the dark chocolate and 1 stick butter, then set aside to
cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand
whisk and beat in the cooled butter and chocolate mixture. Divide the
mixture between the 4 buttered ramekins. Bake for about 20 minutes, by
which time the tops will be cooked and cracked and the chocolate gooey
Place each ramekin on a small plate with a teaspoon and serve. Make
sure to warn people that these desserts will be HOT!