Molten Chocolate Cakes (also for Martha)

These cakes are slightly underbaked so that the chocolate center oozes when cut into.

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
(I add another ounce or two of bittersweet chocolate)
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar (I sift it, what the heck, and I hate those little lumps)
1/2 cup all purpose flour

Powdered sugar

Vanilla ice cream

Preheat oven to 450°F. Double butter six 3/4-cup soufflé dishes or custard cups. (Brush with butter, freeze for 10 minutes, butter again.) Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Garnish with a dusting of powdered sugar. Serve with ice cream.

For only 2 cakes: 1 3/4 oz chocolate, 3 1/3 T butter, 1 egg, 1 egg yoke, 1/2 c. powdered sugar, 2 T + 2 t flour.

Enjoy!