5 ounces bittersweet, (unsweetened) or semi chocolate, chopped
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
Whipped cream or ice cream, for serving
Preheat the oven to 450 degrees. Butter and lightly flour eight 6-ounce ramekins; tap out the excess flour. Set the ramekins on a baking sheet.
Melt the butter and chocolate in a small sauce pan. Cool slightly.
In a bowl, whisk together eggs and yolks. Whisk in powdered sugar then chocolate mixture and flour. Divide batter into the prepared ramekin.
Bake in the center of the over for about 11 (or up to 14) minutes.
Run a knife around the sides of the cakes to loosen them, turn them over, let stand for a few seconds and then remove the ramekins.. Serve cakes immediately with a dollop of whipped cream.