Adapted from NY Times
- ½ cup butter, plus more for buttering the molds
- 4 ounces bittersweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- ¼ cup sugar
- 2 teaspoons all purpose or Gluten free flour
- Cocoa powder (or flour) for dusting the molds
- Set oven rack to middle position and pre-heat to 450-F.
- Butter and lightly dust four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour or cocoa powder.
- Place butter in a medium bowl and melt it in the microwave for about 1 minute.
- Add the chocolate and stir until melted.
- In a separate bowl, whisk eggs, egg yolks, and sugar until light and thick, about 1 minute.
- Add egg mixture and 2 teaspoons flour to the melted chocolate; mix until combined.
- Divide the batter among the molds. Place molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better under-baked than over-baked).
- Allow to cool for 1 minute. Invert the mold or ramekin onto a plate. Let it sit for 10 seconds, then lift up the ramekin.
- Serve immediately, with vanilla ice cream and whipped cream.