Ingredients
- 4 pieces (squares) Bitter-sweet or Semi-sweet or just plain sweet Chocolate (this is a matter of preference)*
- 1/2 cups Butter, chopped into several pieces
- 1 cup Confectioner's or Powdered Sugar plus an extra 1-2 Tablespoon for dusting, separated
- 2 whole Eggs plus 2 Egg yolks
- 6 Tablespoons Flour
Preparation
Step 1
*Note: You can use Baking chocolate if that is what you prefer for easier measurement, but trust me real chocolate is much better. Do not be scared if you are off by an ounce or so. I don't think it would matter much. You can find this at Aldi's and they are cheaper than Ghirardelli's but oh so good too!
Preheat oven to 425 degrees. Grease/spray about 4 custard molds/cups or small ramekins with a non-stick spray and then place them on a baking tray (cookie sheet).
The next step requires melting the butter and chocolate. You can use the microwave to do so but I don't have one so I use the double boiler method to melt my choco and butter. If doing the double boiler method, place the butter and chocolate in a stainless steel bowl above a saucepan with barely simmering water. Make sure the bowl does not touch the water. Let the choco and butter melt.
Stir as the choco and butter melts and has become smooth in texture. A spatula is handy with this.
Add 1 cup powdered or confectioner's sugar then whisk together until smooth.
Add the 2 eggs and the 2 egg yolks then whisk together again until smooth.
Stir in the flour just until combined.
Divide the chocolate batter evenly among the 4 custard molds.
Bake in the preheated oven for about 11-12 minutes, or until the sides are firm but still soft in the center.
Let cool for about 2 minutes (set the timer so you won't forget!). Thereafter, invert the cakes onto serving plates. They should release very quickly. Dust with the remaining powdered sugar. Serve with some fruits on the side, if desired.