Hot Chocolate Creams from Provence

• 9 tablespoons unsalted butter
• 2 teaspoons unbleached all-purpose flour
• ½ pound semisweet chocolate, chopped into 1-inch pieces
• 4 extra-large eggs, at room temperature
• 6 tablespoons sugar

1. Preheat the oven to 400°F. Grease four 4-ounce ramekins with 1 tablespoon of the butter and then dust each one with ½ teaspoon flour.

2. Melt the chocolate with the remaining 8 tablespoons butter in a small saucepan over low heat. As soon as the chocolate starts to melt, remove from the heat and beat until the mixture is smooth. (If making ahead, cover and refrigerate the mixture, for as long as overnight. Allow it to come up to room temperature before continuing.)

3. Beat the eggs in a large bowl with the sugar until the sugar dissolves and the eggs are foamy. Fold the chocolate mixture into the eggs.

4. Pour the chocolate mixture into the prepared ramekins. Bake for 12 minutes, or until just set—the centers will still be slightly liquid. Let stand for 3 to 4 minutes, then turn them out onto warm plates and serve.