1/2 c butter
4 oz dark chocolate (I use 62% Scharffen Berger)
1/4 c sugar (I use brown or white interchangebly)
2 eggs
2 egg yolks
2 tsp flour
pinch salt

berries, coulis, mint, chocolate sauce, fresh vanilla cream, or powdered sugar (for decor)

Butter and flour four ramekins. Preheat oven to 450. Using a double boiler, melt chocolate and butter. In a separate bowl, whisk eggs, yolk, sugar, and salt. Whisk in hot chocolate-butter mixture, slowly and carefully so not to create a chocolate omlette. Divide amongst ramekins. Either bake for 10-12 min (depending on how molten you prefer your center), or refrigerate until ready to use. After baking, run a knife around cake edge and turn carefully upside down onto a plate. Allow to set for 1 minute before pulling off ramekin. Decorate and serve warm.

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