Instructions: Preheat oven to 350 degrees. Grease and flour 6 (16-ounce) ovenproof ramekins. Chop chocolate and cut up butter into small pieces. Place butter, chocolate and sugar in the top half of a double boiler, and heat over simmering water (make sure water does not touch the upper pot), stirring occasionally, until butter and chocolate are melted and sugar is dissolved. Remove mixture from heat and stir in the flour until completely incorporated. Let cool slightly, about 10 minutes. While mixture is cooling, beat egg yolks with an electric mixer about 3 1/2 minutes, until yolks are pale yellow and form ribbony strands. Clean beaters and bowl (if reusing) well, removing all traces of yolk. Then whip egg whites until stiff.

Add egg yolks to chocolate batter, stirring to combine well. Carefully fold egg whites into batter (vigorous stirring or over-mixing will deflate some of the air pockets trapped in the egg whites, and the finished product wont be as light). Gently ladle the batter into the ramekins (equally divided among the 6 ramekins, the mixture should come up to within 1/2 inch of the top of each). Place ramekins in a large roasting pan and fill pan with warm water halfway to 2/3 of the way up the sides of the ramekins to form a bain marie. Bake 50 to 60 minutes until cakes have set and are lightly browned.

Makes 6 servings.

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