4 oz. quality dark chocolate
5 Tbsp. unsalted butter
3 lg. eggs
1⁄4 cup all-purpose flour, sifted
2⁄3 cup sugar
Cocoa powder for dusting
Raspberry sauce and ice cream or whipped cream
Oven Temperature: 550-580 degrees
Flame Height: 2
In a small saucepan, melt 4 Tbsp. of the butter and chocolate just inside the doorway of the oven, being careful not to burn the butter.
In a medium bowl, beat the eggs. Mix in the flour and sugar with the eggs. Slowly fold in the melted chocolate and butter into the flour mixture. Stir gently to mix.
Prepare four 6-oz. ramekins or other ceramic dishes by rubbing the inside with the remaining Tbsp. of butter and dusting with cocoa powder. Pour approximately 4-oz. into each dish. You may complete the recipe up to this point a day ahead of time and refrigerate overnight. Just be sure to bring to room temperature before baking.
Bake inside the doorway of the oven. Cook for approximately 8 minutes, rotating 180 degrees after 4 minutes. The mixture will begin to pull away from the container slightly around the edges and just start to crack at the top. If the mixture sets completely, it will be overdone.
Remove the containers from the oven and allow the dessert to cool just slightly. Gently run a sharp knife around the edge of the ramekins to loosen the mixture. Turn out onto a serving plate; they should release easily.
Serve with raspberry sauce and ice cream or whipped cream.