Chocolate Lava Cakes!

INGREDIENTS:

1 cup unsalted butter or  4 ounces semisweet Ghiradelli chocolate bars and 4 ounces bittersweet Ghiradelli chocolate bars cut into bite-size chunks 5 large eggs 1/2 cup sugar Pinch of salt 4 teaspoons flour  1 teaspoon espresso (I used instant) 1 teaspoon vanilla

Garnish: powdered sugar homemade whipped cream or vanilla ice cream

DIRECTIONS:

1.	Melt butter and chocolate in a double boiler; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves, add vanilla and espresso. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead)
2.	Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Spray 8 glass ramekins with cooking spray, divide batter evenly among them.
3.	Bake until batter puffs but center is not set, 8 to 10 minutes (12 minutes if batter is right out of fridge). Carefully tip ramekins and set on a dessert plate.
4.	Top each with powdered sugar and either ice cream or whip cream. (picture from http://www.1-800-bakery.com/images/Individual_Chocolate_LAVA_Cakes_med.jpg)