This is a terrific recipe - rich and chocolatey but very easy. It's a cross between a cake and a souffle, with a runny center. You make it before dinner and put it in the oven about 15 minutes before you eat it!

Chocolate Gourmandise
From Patricia Wells at Home in Provence
Serves 4

Butter and flour for preparing ramekins
4 ounces (120 g) bittersweet chocolate (use the best quality you can!), grated or finely chopped
8 TBL (4 oz., one stick, 120 g) unsalted butter
3 large eggs
3/4 cup (150 g) sugar
1/4 cup (35 g) all-purpose flour

In the top of a double boiler set over, but not touching, simmering water, combine the chocolate and butter (I did this in the microwave - be careful not to burn the chocolate). Whisk until melted. Set aside.

In the bowl of an electric mixer fitted with a whisk, gently whisk together the eggs, sugar, and flour, mixing just to blend. Gradually whisk in the chocolate-butter mixture. Set aside to rest for 1 hour, to allow the flavors to mellow.

Preheat the oven to 400F (200C) degrees.

Generously butter and flour 4 1-cup ovenproof ramekins (or soufflé dishes or even custard cups). Place on a baking sheet. Carefully pour the mixture into the ramekins. Place the baking sheet in the center of the oven and bake until the edges are set and the interior is still a bit liquid, 10 to 12 minutes. Transfer the ramekins to 4 dessert plates and serve immediately. Like individual soufflés, the dessert is eaten directly from the baking dish.

NOTES - I've let the batter sit 2 hours before baking with perfect results, so the 1 hour direction is a minimum. I’ve ended up cooking it as long as 15 minutes because it seemed a bit too liquid for my taste after 12 minutes - maybe it's the size of my dishes. I also had a leftover one once, and warmed it in the microwave the next day and it was still wonderful!