1 pkg. (4 oz.) Semi-Sweet Chocolate (I uses Baker’s)
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 tablespoons flour
Preheat oven to 425 degrees and spray or butter four 6-oz ramekins.
In a medium-size microwave-safe bowl, add the chocolate and butter and cook for 1 minute, whisk until smooth. If needed, continue to heat in 15-second increments until chocolate is completely melted and can be whisked smooth.
Add the sugar, eggs, egg yolks, and whisk until smooth. Add the flour and stir until just combined.
Divide batter evenly between the prepared ramekins.
Bake for about 12 to 14 minutes minutes, or until edges are set but center is still soft, don’t over bake!
Allow cakes to cool in ramekins for about 2 to 3 minutes. Run a sharp knife carefully around the edges of the ramekin and then cover each with an inverted plate and turn over.
Top with ice cream and hot fudge if desired, and serve immediately. Cakes are best warm and fresh.