How to make it

  • Preheat oven to 425 degrees.
  • Butter 4 3/4-cup custard cups, place on baking sheet.
  • Microwave choclate and butter in large bowl on high 1 minute or until butter is melted.
  • Stir with wire whisk until chocolate is completely melted.
  • Stir in sugar until well blended, whisk in eggs and yolks, then flour.
  • Diveide batter between prepared custard cups.
  • Bake for 13 to 14 minutes or until sides are firm, but centers are soft. Let stand 1 minute.
  • Carefully run knife around cakes to loosen, invert onto serving dishes, serve immediately.
  • Sift a little powdered sugar on top and garnish with fresh raspberries or strawberries.

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