Soft Chocolate Cakes

For the Motlen Chocolates: 1 1/4 cups bittersweet chocolate (we use callebout) 6 TB good quality butter, again unsalted 1 cup sugar (we use the vanilla sugar) 1 cup AP Flour 6 egg yolk, EXLRGE 6 whole egg, EXLRGE Bring chocolate and butter together in double boil over medium low heat to melt. Sugar, egg yolk and egg whole together and wisk for three minutes. Fold egg mix into chocolate mix, blending well. Fold in with spatula flour until just mixed. Butter and flour or sugar the ramekins, in the restaurant I've been using the exspresso cups because they are the perfect size but more preferable would be a ramekin suited to this application. Once buttered and floured/sugar, fill three quarters full and let rest on counter until ready to be fired. At 425 degrees we were comming out at 6 minutes, but some cases can take up to nine minutes but NO MORE. Depends on how often your oven is opened and how strong it is. Regardless, the chocolate should be cooked about 1/8th inch in from the sides and the middle should still be sticky.