Molten Chocolate Cakes

Ingredients:
2 tbsp + 3/4 cup butter, divided
8 oz of bittersweet chocolate (I used semisweet)
3 large eggs
3 large egg yolks
1/4 cup + 1 tbsp sugar
1 tsp vanilla
1 tbsp all-purpose flour
powdered sugar

Directions:
1. Preheat oven to 425. Generously butter six 6-oz ramekins or custard cups with two tbsp of butter.
2. Stir 3/4 cup butter and chocolate in medium saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar, and vanilla in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place in oven.

3. Bake for 12-13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.

4. To serve, run a thin knive around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.

Notes: Be careful not to cook too long. I served this directly out of the dish -- I did not remove them onto a plate. These are delicious with vanilla ice cream!