My first official post on this fabulous blog!
These are delicious, melt in your mouth, and rich (I don't believe anything is too rich). Serve them right out of the custard cups to make your guests feel special and individualized. If raspberries were in season and I had some mint growing in my herb garden, I'd add them to the top. Enjoy!
4 squares of Bakers semi-sweet baking chocolate
1/2 c. butter
1 c. powder sugar
2 egg yolks
6 Tbsp. flour
whip cream or vanilla ice cream
Preheat oven to 425 degrees. Butter 4 custard cups and place on cookie sheet. Microwave chocolate and butter in large microwavable on high for 1 minute or until butter is melted. Stir in powder sugar until well blended. Blend in eggs and egg yolk with wire whisk. Stir in flour. Divide batter into the 4 cups. Bake 13-14 minutes or until sides are firm and center is soft. Let stand 1 minute. Run knife around cake and gently tip upside down to release from cup (or keep them in the cup). Sprinkle with powder sugar and add a generous dollop of whip cream or scoop of vanilla ice cream.