1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbs. white flour
Preheat oven to 425 degrees F. Butter 4 (3/4 cup size) custard cups or souffle' dishes. Place on baking sheet and set aside.
Microwave chocolate and butter in a large microwavable bowl on high for 1 minute, or until butter is melted. Stir with wire whisk until chocolate is completely melted. Be sure not to over heat, causing the chocolate to burn. Stir in sugar with spoon until well blended. Whisk in eggs and egg yolks. Stir in flour with spoon.
Divide batter between prepared cups. Bake 13 minutes, or until sides are firm, but centers are soft. Let stand 1 minute.
Carefully run a knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately.
Tip: When you spoon into the dessert, the center should ooze out. If it doesn't, then you cooked them or let them sit too long.
Serves 4
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