Small Chocolate Bomb Goo-Cakes

I like these so much, I put a fixed picture of them on the blog. These are awesome little personal mini-cakes that are crusty on the outside, but when you cut into them with a spoon, they spill out gooey chocolate all over your plate. MMmmmmmmm...

INGREDIENTS:
7 ounces dark chocolate (about 2 chocolate bars) plus some extra
1/2 cup Sugar
1 stick + 1 tbsp butter (softened)
1/3 cup flour, sifted
3 whole eggs, beaten together with fork
8 single cupcake tins or ramekins

-Butter the inside of the tins and put them in the freezer for at least 30 min. I use those single disposable aluminum muffin tins.
-Melt the chocolate in a double boiler with a very low burner.
-Stir together the butter and sugar until you have a cream, then mix in the sifted flour, following with the already beaten eggs. Finally, add the melted chocolate and stir until you have a uniform mixture.
-Fill the cupcake tins about 3/4 full, then stuff a small chunk of chocolate down in the center, burying it with the batter.
-Cover tins with plastic wrap and put them in the freezer for at least an hour and a half. These are great because you can make them the day before an event and just pull them out when your ready to cook ‘em. You can also keep them frozen up to a couple months, ready to pull out for an emergency chocolate fix or a surprise dinner party.
-Preheat the oven to 450•. Bake the little frozen goo cakes for about 13 minutes or until they look crusty on the outside. You want them to be cooked on the outside but gooey on the inside, so you might want to make an extra one for testing purposes... strictly in the interest of science, obviously. When they’re ready, flip them over on to a plate, extracting them from their tins, being careful not to break them open. You can sprinkle a bit of powdered sugar on top if you wish. Absolutely divine.

P.S. I somehow almost forgot to mention the origin of this delicious recipe. I was introduced to it by my dear friend Andrea whom baked this treat for us in Tuscany one weekend. It was the perfect end to one of the best meals I've ever eaten and helped prepare: home-made ravioli, vegetable quiche, Emilio's famous slow-cooked roast (I abstained from this course, but I took everyone's word/groans for it), and various other delicacies... Unforgettable!