Molten Chocolate Lava Cakes

• 2  tablespoons  butter
• 8  ounces  bittersweet chocolate, coarsely chopped
• 3/4  cup  butter
• 3    eggs
• 3    egg yolks
• 1/3  cup  granulated sugar
• 1  teaspoon  vanilla
• 1  tablespoon  all-purpose flour
•     Powdered sugar
•     Unsweetened cocoa powder

Directions

1. Preheat oven to 425°F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, soufflé dishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
2. In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.
4. Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.