Individual Chocolate Cakes

A soft cake, to be served warm.

Butter and lightly flour 4-ounce molds, custard cups or ramekins. Tap out the excess flour.

In top of double boiler set over simmering water, heat butter and chocolate together until chocolate is almost completely melted.

While that's heating, beat together eggs, yolks and sugar with whisk or electric beater until light and thick.

Beat the melted chocolate and butter mixture; it should be quite warm. Pour into the egg mixture, then quickly beat in flour just until combined.

Divide the batter among the molds. (At this point, you can refrigerate the desserts for up to several hours; bring them to room temperature before baking.)

When ready to bake, preheat oven to 450 degrees.

Bake the molds on a cookie sheet for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of mold; the cake will fall out onto plate. Serve immediately.

Per serving: 472 calories; 39.3 g fat (22.6 g saturated fat; 75 percent calories from fat); 29.4 g carbohydrates; 278 mg cholesterol; 285 mg sodium; 6.7 g protein; 2.2 g fiber.