However if you believe in the mystical powers of chocolate as suggested in the delightful movie “Chocolat” now being shown at the Westlake Promenade, this slightly undercooked cake is surely for you. Just look at the photo. I need a fork right now.

Batter and Filling All in One - Serves four
½ cup (1 stick) butter plus extra for buttering the molds 4 squares (4 ounces) bittersweet chocolate, preferably Valrhona	2 eggs 2 egg yolks ¼ cup sugar 2 teaspoons flour plus extra for dusting molds
Preparation 1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick. 2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour, just until combined. 3. Butter and lightly flour four 4-ounce custard cups, molds or ramekins. Tap out the excess flour, then butter and flour again.  Divide the batter among the molds.  (At this point you can refrigerate the desserts, for up to several hours until you are ready to eat dinner. It is then best to bring them back to room temperature before baking.) 4. Preheat the oven to 450 F. Bake the molds on a tray for about 10 minutes; the centers should still be quite soft, but the sides will be set. If you forgot to take them out of the refrigerator, it will take about 4 more minutes of baking. 5. Invert each mold on to a plate and let it sit for 10 seconds. Unmold by lifting one corner of the mold; the cake will fall onto the plate. If not run a knife around edge to loosen. Serve immediately. Some serve with vanilla ice cream or mint fudge sauce or both. But I think the cake stands on its own.