Individual Molten Chocolate Cakes

• 1 cup unsalted butter
• 8 ounces semisweet chocolate cut into bite-size chunks
• 5 large eggs
• 1/2 cup sugar
• Pinch of salt
• 4 teaspoons flour
  
• 8 ramekins
  

1. Heat oven to 450•F, and adjust oven rack to the middle.
   
2. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined.
3. Spray ramekins with vegetable cooking spray. Divide batter among cups.
4. Bake until batter puffs but center is not set, 8 to 12 minutes.
   

Notes:

• The quality of chocolate directly impacts flavor. You can use chocolate chips, but I wouldn't encourage it unless they are wax-free (Ghirardelli chocolate chips don't have wax in them for instance).
• I recommend making the batter ahead of time, dividing amongst the ramekins and storing in the fridge a few hours before, it makes serving them a breeze, and I've found it lends to a richer and denser cake. Keep in mind however the baking time will increase slightly.

Yields 8 cakes.

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