Molten Chocolate Cakes

We found this recipe on the Nestle Chocolate website, tested it, and was very impressed with the results. It uses their premium baking bittersweet chocolate, but any good quality chocolate will do. Careful not to over-bake these, or you'll lose the molten soft center.
2 tablespoons butter
3/4 cup unsalted butter (1 1/2 sticks unsalted butter)
1 bar (8 ounces) Nestle Chocolatier 62% bittersweet chocolate baking bar (or any other good quality bittersweet chocolate), broken into pieces
3 large eggs
3 large egg yolks
1/4 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon all purpose flour
Powdered sugar for dusting

1. Preheat oven to 425°F*.
2. Generously butter six 6-ounce ramekins or custard cups with the 2 tablespoons butter.
3. Stir the 3/4 cup butter and chocolate in a medium, heavy duty saucepan over low heat until chocolate is melted and mixture is smooth.
4. Remove from heat.
5. Beat eggs, egg yolks, sugar, vanilla, and flour in large mixer bowl until thick and pale yellow, about 8 minutes.
6. Fold 1/3 of chocolate mixture into egg mixture.
7. Fold in remaining chocolate mixture until well blended.
8. Divide batter evenly among prepared ramekins.
9. Place on baking sheet.
10. Bake until sides are set and 1-inch centers move slightly when shaken.
11. Remove from oven to wire rack.
12. To serve, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates.
13. Lift ramekins off of cakes.
14. Sprinkle with powdered sugar.
15. Serve immediately.

Makes 6 servings.

*If using the Panasonic Flash Express toaster oven, you do not need to preheat the oven. Bake cakes for 6 to 7 minutes.
*If using a conventional full size oven, bake cakes for 12 to 13 minutes.
We did not test this recipe in a conventional toaster oven.

Approximate Nutrient Analysis per serving:
570 calories, 47 g fat, 26 g saturated fat, 280 mg cholesterol, 70 mg sodium, 41 g carbohydrate, 3 g fiber, 34 g sugar, 8 g protein