1. Preheat oven to 400 degrees F. Spray 4 (6 oz.) ramekins or custard cups with vegetablecooking spray. Use a paper towel to make sure spray is evenly distributed. Sprinkle ramekins with sugar to coat, shaking out excess.

2. Melt butter and chocolate in a large saucepan, stirring often, over low heat.Remove from heat and let cool a few minutes. Whisk in sugar until fully blended. Whisk in eggs, one at a time, until thickened. Stir in flour just until blended.

3. Divide batter among prepared cups. (Can be made up to this point and kept atroom temperature for up to 2 hours or refrigerated for up to 8 hours; bring toroom temperature before baking.) Place filled cups on a baking sheet.

4. Bake 14 minutes or until tops are just set (centers will still be soft). Let sit for 2 minutes. Run a knife around the inside of each cup and invert the cakes onto individual dessert plates. Serve warm with whipped cream, vanilla ice cream, or fresh berries, if desired.

Source: Fresh Magazine January, February 2010