HeaVen...soft cenTered chocoLaTE cake

we just got back from 5 glorious days in Kaua'i. we, upon an excellent recommendation, tasted the food at Roy's in Poipu on friday night. they have this wonderful chocolate souffle that reminded me of the recipe that i have for soft-centered chocolate cakes. here's the recipe (from the Williams-Sonoma San Francisco cookbook with a few modifications). it is really easy to make and will impress your guests if you serve this at the end of a dinner. enjoy! (of course, w-s sells the pre-made mix too so you can always just buy and make...)

Ingredients
- 2/3 cup (5oz/155g) Unsalted butter + a little more for buttering ramekins (Note: using a little parchment paper on the bottoms helps get the cakes out)
- 5 oz (155g) "top-quality" bittersweet chocolate, chopped (Note: I have used Baker's Secret squares and had good results)
- 2 large whole eggs
- 1 large egg white
- 3/4 cup (6oz/185g) sugar
- 1/2 cup (2oz/60g) sifted all-purpose (plain) flour + a little more for ramekins

Cookware - 4 ramekins, 1 saucepan, 1 large mixing bowl, and 1 baking sheet

1. Preheat oven to 350 degrees F. Butter the bottoms and sides of four 1-cup (8-fl oz) ramekins. Dust with flour, then tap out excess.
2. In a small saucepan over medium-low heat, melt the butter. Remove from the heat and add in the chocolate. Let stand until the chocolate softens, then stir until smooth.
3. In a bowl, whisk together the whole eggs, egg white, and sugar until well blended. Add the chocolate mixture and incorporate thoroughly. Gently fold in the flour. Divide among the prepared ramekins, then place the ramekins on a baking sheet.
4. Bake the cakes until they are puffed and cracked on top, 26-28 minutes. Remove from the oven and, working with 1 cake at a time, gently invert onto a dessert plate. Turn right side up, let cool for about 3 minutes, and then serve with ice cream (espresso or coffee ice cream works well with this cake).