6 oz. good quality semi-sweet chocolate (a little less than 1 cup chips)1/2 cup (1 cube) real butter
1/4 cup flour
1/2 cup powdered sugar
Pinch of salt
2 large eggs
2 large egg yolks
Butter and flour 4 6-oz. ramekins...or you can butter them and use sifted cocoa powder to coat them, so you don't get a white "crust" on the finished product! Make sure to bang out any extra powder.
Preheat oven to 425 degrees.
Melt butter and add chocolate chips, stirring until melted and smooth. I did this in a double-boiler...not too hot.
In separate bowl, sift together flour, powdered sugar and salt.
In separate bowl, with mixer, mix eggs and egg yolks on high for 1 minute. Slow the speed and stir in chocolate mixture and flour mixture.
Pour about 1/2 cup mix into prepared ramekins. Place on baking sheet. Bake for 13-16 min...tops will still look soft, but not wet.
After removing from oven, allow to sit for 3 minutes. Carefully run a knife around top edge of cake before inverting serving plate on top to turn out carefully. Sprinkle with powdered sugar and immediately serve with whipped cream or ice cream.
Can make ahead and leave unbaked in ramekins in fridge. Allow batter to come to room temperature before baking.
