Instructions

Preheat the oven to 400ºF.

Coat 6-8 custard cups with the 1 tablespoon of butter.  Dust the cups with cocoa powder to coat, tapping out any excess cocoa.

Combine the remaining butter and the chocolate in a small saucepan and set over low heat, stirring until melted and smooth.

In a medium bowl, combine the eggs, egg yolks and sugar and beat until pale and doubled in volume.  (This is easiest to do with an electric mixer – it should take about 3-5 minutes.)

Fold the chocolate mixture into the egg mixture.  Add the flour and whisk until smooth.  Pour the batter into the prepared cups, dividing equally.  Bake the cakes for 13-15 minutes, until puffed in the center and set around the sides.  If you test it with a toothpick, some batter will show.  Let the cakes rest for 5 minutes.

Run a small, sharp knife around the sides of the molds.  Place a plate under the cup, then flip it over, inverting and releasing the cake. 

Serve with whipped cream, ice cream, and/or chocolate syrup.