Chocolate Molten Lava Cakes

Preheat the oven to 450°F. Lightly butter the inside of four 3-inch ramekins. Sprinkle the inside of the buttered ramekins with additional sugar to coat, discarding the excess; set aside. Melt ½ cup of the butter and the chocolate in a double boiler, stirring occasionally; remove from heat when melted. In a separate bowl, beat together the eggs, yolks and the remaining ¼ cup of sugar until light and thick. Add the melted chocolate mixture, stirring to combine. Whisk in the flour until just combined. Divide the batter equally among the prepared ramekins and place on a baking sheet. Bake until the sides have set but the centers remain soft, about 9 to 12 minutes. The cakes may not appear fully cooked, but do not overcook to maintain a soft center. Remove the ramekins from the oven. Run a knife around the edges of the cakes, carefully invert onto dessert plates, let sit for 10 seconds and lift the ramekins. (Lava cakes can also be served directly in the ramekins.) Dust with powdered sugar and serve immediately. Serves 4.