Ingredients

• 1 stick (4 ounces) unsalted butter
• 6 ounces bittersweet chocolate, preferably Valrhona
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons all-purpose flour

Directions
1- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
2- In a double boiler, over simmering water, melt the Nuuva chocolate chunks with the butter.
3- In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
4- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour.
5- Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
6- Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.