1 tbsp of softened butter and 1 tbsp of flour for lining the ramekins
Instructions
Butter and flour 6 ramekins and set aside.
In a bowl add the sugar and eggs and beat until pale yellow and the sugar is slightly dissolved, approximately 5 minutes.
Create a double boiler. Bring a sauce pan with water to a low simmer and place a glass bowl over the top, careful that the water doesn't touch the bottom.
Add the butter and chocolate to the bowl and continually stir until the chocolate is completely melted and the butter is incorporated. Remove from the burner.
Add 1/4 cup of the chocolate mixture into the eggs, continually stirring.
While continually stirring add the rest of the chocolate to the egg mixture.
Fold in the dry ingredients until just combined.
Evenly divide the batter between the ramekins. This part of the recipe can be prepared in advance and stored in the refrigerator.
Preheat oven to 400 degrees.
Place ramekins on a baking sheet and bake for 14-16 minutes. The top should be set with a divot in the center and the middle should be slightly jiggly when you move it.
Allow to cool for 3 minutes. Either serve directly from the ramekin or invert onto a plate. Enjoy!