- 46-8 oz. custard cups/ramekins
- 1/2cup butter
- 4oz semi-sweet baking chocolate, roughly chopped
- 1cup Powdered sugar
- 2 whole eggs
- 2 egg yolks
- 6tablespoons flour
- 1/8teaspoon salt
Preheat oven to 425 degrees. Generously spray 4 small ramekins/custard cups with nonstick baking spray WITH flour or grease and dust your cups with cocoa powder. Place cups on a baking sheet.***
Add butter and baking chocolate to a large microwave-safe bowl and microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are completely smooth. Stir in sugar until smooth. Add eggs and egg yolks then then beat for 1 minute. Add flour and salt then stir until just combined.
Evenly spoon batter into prepared cups. Bake for 12-13 minutes, or until the sides are firm but the centers are still soft (but not jiggly). Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake; then invert cakes onto serving plates. Dust with powdered sugar (optional) and serve immediately (because the cakes will continue to cook in the center).