2 T. butter
2 T. sugar
6 oz. semisweet or bittersweet chocolate, coarsely chopped
1 1/2 sticks unsalted butter
3 large eggs
4 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
ice cream flavor of choice: coffee, vanilla, strawberry, etc.
Butter eight 6 oz. ramekins with the 2 tablespoons butter and sprinkle with sugar, shaking off excess.
In a medium saucepan, melt the chocolate with the butter. Cool slightly.
Whisk the eggs and egg yolks in medium bowl. Whisk in the powdered sugar, melted chocolate and flour. Pour into prepared ramekins, dividing equally. Place ramekins on baking sheet. (Can be made several hours ahead at this point, cover and chill until ready to bake.)
Preheat oven to 450o. Bake cakes for 10-12 minutes, until edges are cooked but center is still soft. Remove from oven, while still warm run a small knife around cakes to loosen, turn out onto serving platters, place topside up, serve with ice cream of choice, sliced strawberries, powdered sugar and mint sprigs. Serves 8.