Molten Chocolate Cakes
2 Tb. plus ¾ c. (1 ½ sticks) butter, divided
8 oz. Chocolate baking bar (I like the Nestle Chocolatier 62% Cacao Bittersweet bar) broken into pieces
3 large eggs
3 large egg yolks
¼ c. plus 1 Tb. granulated sugar
1 tsp. vanilla extract
1 Tb. flour
Preheat oven to 425. Generously butter six 6-oz. custard cups or ramekins with 2 Tb. butter. Melt ¾ c. butter and chocolate bar over low heat in a heavy duty saucepan or double boiler until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla in large mixing bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly into prepared dishes, place on baking sheet. (Can make ahead at this point and cover and store in fridge for several hours before baking if desired.) Bake 12 to 13 minutes or until sides are set and 1 inch centers move slightly when shaken. Remove from oven onto wire rack.
Run a thin knife around top edge to loosen slightly, invert onto serving plates. Lift ramekin off of cakes. Sprinkle with powdered sugar, or decorate with sugared berries and serve immediately.