This delicious dessert from March in New York has a decadent molten center.

6	ounces	bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4	cup	(1 1/2 sticks) unsalted butter, diced
3	large	eggs
3	large	egg yolks
6	tablespoons	sugar
1/8	teaspoon	salt
6	tablespoons	all purpose flour
		Whipped cream

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm.
• Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated.
• Divide batter equally among prepared dishes. Transfer to baking sheet.
• Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.

  Makes 6 servings.