4 squares baking chocolate
1 stick butter
1 cup powdered sugar
2 egg yolks
6 Tablespoons flour
Preheat oven to 450 F.
Grease 4 Â¾ cup custard or souffle cups. Place on a baking sheet.
Microwave chocolate and butter in a large microwaveable bowl on high for 1 minute, or until butter is melted. Whisk until smooth.
Stir in sugar until well blended.
Whisk in eggs and egg yolk.
Stir in flour.
Divide batter between the 4 cups.
Bake 13-14 minutes or until sides are firm, but center is soft.
Let stand 1 minute.
Carefully run a knife around the edge to loosen cakes.
Invert onto dessert plates.
Top with whipped cream.
Each cake is supposed to be 2 servings. Yeah, right.
Your stomach will be upset when you eat a whole one. Voice of experience here…