This is similar to Carol’s Molten chocolate cake recipe. Not quite as nice, but easier.
Makes 4 individual cakes.
8 tablespoons (1 stick) unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for dusting molds
4 ounces bittersweet chocolate
2 large whole eggs
2 large egg yolks
1/4 cup sugar
Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again; set aside.
Place butter and chocolate in the top of a double boiler or heat-proof bowl set over a pan of simmering water, and heat until the chocolate has almost completely melted.
Beat together the eggs, yolks, and sugar until light and thick. Add melted chocolate mixture; beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
Heat oven to 450º. Place filled molds on a baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.