Dove Chocolate Eruption

Brad came across this dessert at dovechocolate.com and loves it. They have a few other chocolishous recipes too.

Yield: Makes 8 4oz. cakes
6 DOVE Dark Chocolate 1.3 oz. bars or 29 DOVE Dark Chocolate Miniatures
8 oz. butter, cut into 1 inch pieces
5 eggs, room temperature (about 70 degrees)
3/4 cup sugar
1/3 cup all purpose flour
Powdered sugar, for dusting

1. Preheat oven to 375 degrees
2. Butter eight 4oz. individual remekins and set aside.
3. Melt the chocolate and the butter. Keep it hot.
4. With an electric mixer, whip eggs and sugar on medium speed for about 2 to 3 minutes, just until it turns lemony yellow.
5. Meanwhile, whisk the flour into the chocolate mixture.
6. Add the chocolate mixture all at once to the egg and sugar mixture and whisk for 1 minute.
7. Divide evenly among the ramekins filling up just to the top. Place on a baking pan.
8. Bake for 5 minutes. Turn the pan one-half turn and continue baking for 3 to 4 minutes more. The cakes will be firm on the outside rim and erupting in the center. Lightly dust with powdered sugar and serve immediately.

*** Will probably need ice cream or a large glass of milk to go with it.