If you are like me, this picture has your mouth watering. Read on for a great recipe.

This is one of the best recipes that I have come across in quite a while. Being an avid chocolate lover, but having honed my chocolate taste buds, I often have a difficult time finding chocolate recipes that are just right, but this one certainly fits the bill. If you, or anyone you know is crazy for chocolate, this is a cake you MUST  try out on them.

Yield: 3 to 4 individual cakes
.
Generously butter and sugar 4-ounce to 6-ounce oven-proof glass cups,
porcelain ramekins, or ceramic custard cups

4 ounces semi-sweet chocolate
3 oz. butter

2 egg yolks
2 whole eggs
3 tablespoons sugar

3 tablespoons flour

Procedure:

1. Melt the chocolate and butter together over a bain marie.
Stir until well blended, then let cool to warm room temperature.
2. Meanwhile, in another bowl, with an electric mixer on high speed,
beat the yolks, whole eggs and sugar until the eggs are greatly increased in volume,
pale yellow, and hold a ribbon for a few seconds when allowed to drip off the
beaters onto the top of the mixture.
3. On low speed, pour the chocolate into the eggs and mix briefly.
Remove from the mixer, and hand fold, scraping the bottom
of the bowl to make sure you bring the chocolate up.
4. When the mixture is almost blended — still streaky –
sprinkle the flour on top and continue mixing until well-blended.
5. Portion the batter into each prepared mold.
6. Place filled molds on a baking sheet and bake immediately or
refrigerate, covered with plastic wrap, until ready to bake.
7. Bake 425º , deck oven 7 to 9 minutes , or up to 12 minutes
if chilled thoroughly (more than several hours).
Bake 400º convection oven, 6 – 8 minutes.
When done, the batter will be puffed up and, when you move the baking sheet,
it won’t jiggle in the center.Overbaking will result in a firm, cakelike center.
Optional: place a ½ oz. truffle or ball of cold ganache in the center before baking. .8. Remove from the oven and immediately unmold the cakes:
Hold the mold in one hand, protecting yourself with an oven mitt or pot holder,
and work a small sharp knife around the perimeter (between the cake and mold).
Place a serving plate on top of the mold and reverse to unmold the cake onto the plate.
Use the point of your knife to begin to lift the mold off the plate, then remove it.
A nickel-sized spot on top of the cake may still be molten: that’s fine.

Note: There’s no need to bake off all the cakes at once.
They may be kept, covered with plastic, in the refrigerator for several days.
Leftover baked cakes can be kept at room temperature, covered with plastic,
in which case the runny centers gain a mousse-like consistency.

Paint the plate with Chocolate Bergamot sauce, garnish with whipped ganache or whipped cream. Serve plain, or dress it up with Port Cherry Compote or Mascerated dried sour cherries.