Cooking in College!

4 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
2 eggs plus 2 large yolks
1/4 cup sugar
3 tablespoons all-purpose flour
Confectioners’ sugar

1. Position rack in middle of oven and preheat to 450° F. Butter and flour four 4-ounce ramekins; butter and flour again.
2. Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
3. Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, the sides are set and they are slightly jiggly in the center; underbaking is better than overbaking.
4. Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners’ sugar and serve immediately.