Molten-Chocolate Cakes

These are my current favorites. Many places sell them now but not all are good. To be molten..the center needs to be rich and gooey and flow when you cut away the side of the cake...and these are just perfect.
NEED:
3 tablespoons sugar
1/4 cups sugar
6 tablespoons margarine or butter
4 ounces semisweet chocolate
1/4 cups heavy or whipping cream
1/4 cups all-purpose flour
1/2 teaspoons vanilla extract
2 large eggs
2 large egg yolks

In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.

In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.

Pour batter into 6 ounce ramekins or custard cups that have been greased or sprayed with cooking spray..sprinkle bottom of each with sugar, filling each about three-fourths full. Place ramekins in 15 1/2" by 10 1/2" jelly-roll pan for easier handling.

Oven at 400 degrees. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.

Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.

ENJOY!