First preheat oven to 450ºF or 232.22ºC. In top of a double boiler set over simmering water,heat butter and chocolate together until chocolate is completely melted.
Meanwhile, beat together eggs,yolks,and sugar until light and thick.
Stir melted chocolate and butter together. Pour in egg mixture and flour. Beat quickly until just combined.Butter and lightly flour 4-oz ramekins or custard cups.
Tap out excess flour, then butter and flour ramekins again. Divide batter evenly among ramekins. Place ramekins on a sheet pan and bake for 6 to 7 minutes.
The centers will be quite soft,but the sides will be set. Invert each ramekin on a plate, and let them sit for abut 10 seconds.
Unmold by lifting up one corner of the ramekin; the cake will fall out onto plate.
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- 1/2c butter plus more for buttering ramekins
- 4.0oz bittersweet chocolate
- 2.0 eggs
- 2.0 egg yolks
- 1/4c sugar
- 2.0tsp flour,plus more for dusting ramekins
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