7 ounces Butter
6 1/4 ounces Bitter Sweet Chocolate
7 ounces Powdered Sugar
3 1/2 ounces Pastry Flour
3 1/4 Eggs
3 1/4 Egg Yolks
(sorry for the fractions I usually make at least 30 at a ime) This recipe is for 6
melt chocolate and butter. beat yolks with eggs and powdered sugar until thick and light, fold in chocolate mixture, then fold in flour.
pour into 6 greased and floured 4 ounce ramakins.
maybe frozen at this point, if not ready to serve at this time.. when serving time comes defrost cake mixture in ramakins and place in a 350 degree oven. bake 7-15 minutes. center should still be wet and shiney and edges should just begin to bake up...immediatly run the tip of a thin bladed knife around the edges of the cake and turn over onto serving plate. Place a scoop of vanilla ice cream next to cake dust with a little powdered sugar and serve at once.
The perfect baked cake would pour out the still liquid center onto plate as soon as your fork cuts into the cake, whick would ooze chocolate sauce all over plate.
you may have to experiment with time because of difference in oven setting and temperatures, save a couple to experiment with until you get it just right.

I have frozen the finished cakes and microwaved them when ready to serve.....but again that takes some experimenting with your microwave and setting.
usually it just takes a few seconds.