MOLTEN CHOCOLATE LAVA CAKES (Petite Gateau)

1/2 C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
1/4 C. sugar
2 T. all-purpose flour

Butter and flour custard cups or specialty molds. I use a heart for Valentine's Day and Christmas ones for the holidays. These will usually hold a couple ounces and this recipe will make about 4-5 of them. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick. I used a wire whisk for about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly (technical French cooking term). Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a fruit sauce of your choice.