1/2 cup (1 stick) butter
6 ounces bittersweet chocolate (not unsweetened)
2 eggs
2 egg yolks
1/4 cup granulated sugar
2 tablespoons flour
Cocoa for dusting
Sweetened whipped cream

Preheat oven to 450 degrees F. Butter and six 4-ounce ramekins and lightly dust with cocoa. Tap out the excess cocoa. Set the ramekins on a cookie sheet.

In microwave, melt butter with the chocolate. Remove and stir every 30 seconds until chocolate and butter have melted. Set this to the side to cool.

In a medium bowl of an electric mixer, beat the eggs, egg yolks and sugar at high speed until the egg mixture is thickened and pale yellow in color.

Whisk the chocolate until smooth. Fold the cooled chocolate mixture into the eggs along with the flour. Spoon the mixture into the prepared ramekins and bake for 12 minutes. Let the cakes cool for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over and let stand for 10 seconds, then unmold.

Serve at once with sweetened whipped cream