7 ounces fine dark chocolate, broken into small pieces (I've made it with Scharffen Berger 70%, Lindt 85%, Baker's semisweet chocolate and Safeway real semisweet chocolate chips. Buy the finest you can afford. You won't regret it.)
14 tablespoons butter (2 sticks, minus 2 tablespoons. Use the extra to brush inside the ramekins.)
4 egg yolks
1½ cups confectioner's sugar
¾ cup flour
Preheat oven to 425 degrees. Brush 8 3-inch ramekins with a tablespoon of melted butter. Set all of them in a 9x13-inch pan. Fill the pan with about a half-inch of water.
Place the butter in a 2-cup glass microwave-safe measuring cup. Microwave for a minute and a half or until butter is completely melted. Stir in the chocolate. Microwave for 30 seconds more if the chocolate doesn't completely melt when stirred.
Beat with a whisk the eggs and yolks in a 4-cup glass measuring cup. Slowly add the butter and chocolate, then the sugar, then the flour, until completely combined.
Pour into the ramekins, then put in the oven. Bake for 10 minutes (if you get distracted, or like only a little goo in the middle, a somewhat longer time is OK). Remove from oven and serve immediately with a dusting of confectioner's sugar or the topping of your choice.
Adapted from recipe given to me by Linda Wallihan in Sacramento