Ingredients:
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4 oz. semi-sweet baking chocolate, I have also used 4 oz. semi-sweet chocolate chips with success
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½ cup butter
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1 cup powdered sugar
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2 eggs
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2 egg yolks
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6 Tablespoons flour
Instructions:
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Preheat oven to 425 degrees F.
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Spray 4 small (6-8 oz) ramekin dishes with cooking spray and place on a baking sheet. Set aside.
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In a small microwave safe bowl, combine butter and chocolate and melt in 30 second increments, string between each increment until chocolate and butter are combined and smooth.
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Add powdered sugar and stir in evenly.
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Add eggs and egg yolks and beat in until well combined.
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Stir in flour until well combined.
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Pour and distribute batter evenly in the 4 prepared ramekin dishes.
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Bake at 425 degrees F for 12-13 minutes until edges are firm and center is soft, but not super jiggly.
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Let cool for 2 minutes. Using a knife, gently pull cake away from the edges then invert onto plate or serving dish.
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Serve with dusted powdered sugar, ice cream, magic shell or however desired. No matter how you want to eat it, serve immediately.
Notes:
Recipe from: Carlsbad Cravings who got it from Kraft Recipes.