Mini Chocolate Lava Cakes

• 4 oz. bittersweet chocolate, finely chopped (1 cup)
• 4 oz. (1 stick) unsalted butter, cut into pieces
• 3 large eggs
• 1/4 cup sugar
• 1 1/2 Tbs. all-purpose flour

1. Coat 6 6-oz.
2. ramekins with cooking spray, and dust with flour.
3. Melt chocolate and butter in double boiler, stirring often.
4. Beat eggs and sugar with electric mixer at high speed 3 minutes, or until thick and pale yellow.
5. Fold in chocolate mixture.
6. Sprinkle in flour, and whisk to blend.
7. Divide among prepared ramekins.
8. Cover with plastic wrap, and freeze 6 hours, or overnight.
9. Preheat oven to 400F.
10. Place ramekins on baking sheet.
11. Bake 15 minutes, or until puffed and set around edges, but still somewhat soft in center.
12. Let stand 1 minute.
13. Run sharp knife around edges, and invert onto dessert plates.
14. Serve hot.

bittersweet chocolate, unsalted butter, eggs, sugar, flour

Taken from www.vegetariantimes.com/recipe/mini-chocolate-lava-cakes/ (may not work)