8 ounces butter
8 ounces bittersweet chocolate
4 whole eggs
4 egg yolks
3 ounces sugar
2 1/4 tablespoons flour
Butter, for pan
Flour, for pan

Preheat oven to 350 degrees. On the top half of a double boiler over medium heat, melt the butter and chocolate together, whisking to blend. When the chocolate and butter are fully melted, remove the chocolate from the stove. In a mixing bowl, whisk the whole eggs plus the yolks together with all of the sugar

until well blended, being careful not to incorporate air. When chocolate/butter mixture has cooled, add egg and sugar mixture, add the flour by hand with a whisk, again being careful not to incorporate air. Butter and flour 4 (approximately 4-ounce) cake molds, tapping the pan to remove excess flour, and pour the chocolate batter into the pan. Place in the middle rack of the oven and bake for 8 minutes. Unmold and serve warm.

makes about 8 or 10 cup cake size aluminum throw away molds found in most supermarkets. When you unmold, slide knife around edge to loosen. then turn over, if it cracks, no biggie center is soft and guey but DELICIOUS