Moelleux Au Chocolate (Chocolate Lava Cakes)
1 cup butter (plus extra for greasing molds)
8 ounces dark baking chocolate
1 1/4 cup sugar
1 cup all-purpose flour
Preheat oven to 350°F.
Using a pastry brush, completely coat the inside of 8 small ramekins or custard cups with melted butter, set aside. Next, place chocolate and butter in a large heatproof glass bowl, and set atop a pot of simmering water to create a double boiler. Stir the chocolate mixture frequently until completely melted and smooth. Set aside to cool slightly.
In a medium bowl using an electric mixer, beat the eggs and sugar together until light and airy, about 2 minutes. Add in the melted chocolate mixture and flour, mixing until completely blended. Pour the mixture into the prepared ramekins and bake for 10 to 12 minutes. Remove from oven and allow to cool slightly. Run a knife along the edge of the molds and turn out onto dessert plates.
(Note: These can be made ahead of time and refrigerated to bake later. Bring them to room temperature before baking)