Ingredients 8 1-ounce squares semisweet chocolate
1 stick unsalted butter
1/2 cup all-purpose flour
1-1/2 cups confectioners’ sugar
2 large eggs
3 egg yolks
Instructions Butter and flour six 6-ounce ramekins or custard cups. Preheat oven to 425 F.
Melt chocolate with butter over low heat or in a microwave. Add flour & sugar to chocolate mixture. Combine eggs and egg yolks & add to the chocolate mixture. Beat until smooth.
Put custard cups on a baking sheet. Divide batter evenly among custard cups. Bake for about 15 min. The edges should be firm & center just a bit runny.
To serve, run a knife around edges to loosen the cake. Invert onto a dessert plate dusted with powdered sugar or cocoa powder. Garnish with whipped cream or fresh fruit.