Chocolate Souffle Cakes

Room-temperature butter and unsweetened cocoa powder for the ramekins
1/2 cup butter
8 oz bittersweet chocolate, coarsely chopped (use only the GOOD stuff!)
4 eggs, at room temperature (important to get the right consistency)
1/3 cup sugar
3 T flour
confectioners sugar for sprinkling

Brush six 5-6 ounce ramekins with room-temp butter. Sift cocoa powder over a sheet of parchment paper, pour the powder into one of the ramekins, and turn it until the inside is coated. Pour the excess cocoa powder into the next ramekin and repeat until all have been coated.
Combine the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir with a whisk or spatula until melted and smooth. Remove from heat.
Combine eggs and sugar and beat on high speed with a stand mixer for about 5 minutes or with a hand mixer for about 25 minutes, or until the ribbon stage: when the beater is lifted, the mixture falls in a wide band onto the surface, forming a figure eight that stays for 5 seconds before dissolving.
Pour egg mixture over the chocolate mixture and fold with a rubber spatula while sifting the flour over the mixture, one tablespoon at a time. Fold until the flour is no longer visible.
Transfer the mixture to the prepared ramekins and smooth the tops. Cover with plastic wrap and freeze for at least 2 hours. Preheat the oven to 425*. Bake the souffle cakes for 17-20 minutes, until risen by almost half. Sprinkle with confectioners sugar and serve. If you want to unmold the cakes, run a knife around the inside edge of the ramekins. Turn the cakes over onto plates, lift off the ramekins, and sprinkle with confectioners sugar. Serve warm.