Molten chocolate cake

Started with a conversation Sunday night, after Kabeezy's show, about the molten chocolate cake at Chilli's. Fast forward to a Monday in office, kinda bored with work, need a new recipe to bake, but don't want to go out shopping for ingredients. Voila, the chocolate cake pops into my head, find a recipe where I have everything at home already, and I'm all set to bake!

Ingredients:
2 egg yolks
2 eggs, whole
1/4 cup sugar
2 teaspoons all purpose flour
1/2 cup butter
4 ounces bittersweet chocolate

In a double boiler heat the butter and chocolate, until the chocolate melts.
Meanwhile, beat the 2 eggs, 2 yolks, and sugar, until light and thick. To this add the flour and beat quickly.
Pour in the egg mixture to the chocolate, and beat, just to combine. Make sure the air in the batter remains so whisk briskly but quick.

Butter and lightly flour 6 4-ounce ramekins. I used cocoa powder instead of flour, powdered sugar is a good idea too (since you'll be serving the cakes upside down). Pour the batter into the ramekins.

Pre-heat oven to 450 degrees. Bake the cakes for just 6-7 minutes, until the sides are firm but center is still soft and wobbly.

Pull it out, let it sit for a minute. Knife the sides loose and invert onto a plate. Serve immediately.

Once in the ramekins you can leave them in the fridge for a few hours too. When baking either bake for a little longer, or let it come to room temperature before baking.

I however had to leave it in the fridge for a whole day, since the certain someone these were baked for couldn't have it yesterday. So will find out once I go home tonight, as to how they turn out. I wish I'd taken a picture of the first trial cake I baked yesterday. But hopefully the ones today come out just as great!

Chocolate FTW!

Update: The cake left unbaked in the fridge came out great too! Whats more, I even tried heating one up later in the microwave, and the center remained soft and liquidy!

Options:
1. To bake and serve immediately: Bake it until the center just stops being wobbly. This leaves the center liquidy, but just the right amount (about 7-8 minutes when fresh, 9-10 minutes when pulled out of the fridge).
2. To bake, store in the fridge, heat up again in a microwave later and serve: Bake it but pull it out a little earlier than 1, i.e. when the center is still wobbly. Let it sit out a bit, cover and put it back in the fridge when room temperature. Before serving, heat for about 20 seconds in a microwave. Leaving it a little less cooked in the oven makes for it to come out perfect after the microwaving.

I left the unbaked cake in the fridge for about 4-5 days, and they still stayed good. Baked cake for about 1-2 days.

And the certain someone they were baked for enjoyed it thoroughly too! Hooray! :D