Bittersweet Chocolate Lava Cakes
Indulge yourselves with this chocoholics dream. 
(Serves 4)

Ingredients:
1 tablespoon butter
1 teaspoon sugar
6 ounces bittersweet (not unsweetened) chocolate, chopped
4 tablespoons unsalted butter
2 large eggs
1 large egg yolk
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon all purpose flour

Directions:

1. Preheat oven to 425 degrees F.

2. Generously butter 4  3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with the
   1 teaspoon of sugar.

3. Melt chocolate and butter in double boiler over low heat until smooth. Remove from heat.

4. Using electric mixer, beat eggs, egg yolks, and sugar in large bowl until thick and pale yellow, about 5 minutes.

5. Whisk 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.

6. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic and chill.
   Bring to room temperature before continuing.)

7. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked,
   but center 1 inch of each moves slightly and jiggle when dishes are shaken gently, about 10 - 13 minutes.
   Check after 8 minutes incase your oven is too hot.

8. Transfer baking sheet to rack; cool cakes 1 minute.

9. Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto
   plates; remove cups. Serve immediately.