Warm Chocolate Cake

Directions

1. 1
   Preheat oven to 375F.
2. 2
   In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend.
3. 3
   When fully melted, remove from stove and allow to cool.
4. 4
   In a large mixing bowl, whisk the eggs and the yolks together.
5. 5
   Add in the flour and sugar and mix just until well blended; you want to beat in as little air as possible.
6. 6
   When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air.
7. 7
   Stir in salt.
8. 8
   Butter and flour 4 individual 1/2-cup ramekins, tapping afterward to remove excess flour.
9. 9
   Pour the chocolate batter into the ramekins,
10. 10
    Place ramekins in the middle rack of the oven and set timer for 9 minutes.
11. 11
    At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a toothpick inserted in the middle comes out coated with thick liquid.
12. 12
    Cook 1 to 2 minutes longer if necessary.
13. 13
    Remove ramekins from the oven and let stand 1 minute.
14. 14
    To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with the blade of a heavy knife.
15. 15
    Serve with a spoon.