4 squares semi-sweet baking chocolate (I used 4 oz of semi-sweet chocolate chips)
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
1/2 cup thawed cool whip OR ice cream
Preheat oven to 425. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on high for 1 min or until butter is melted. Stir with a wire wisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire wisk. Stir in flour. Divide batter between custard cups.
Bake 13-14 min or until sides are firm but centers are soft. Let stand 1 min. Carefully run a small knife around the cakes to loosen. Invert cakes onto dessert dishes. Serve immediately topped with whipped topping or ice cream.
I made a half recipe but still spit it between 4 custard cups. I made two cups on Sunday and kept the other 2 in the fridge and baked them tonight... very yummy! Another recipe from Kraft food and family winter 2007 magazine. This dessert is very similar to the molten chocolate dessert at Chili's (and its cheaper :)
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