Molten Chocolate Cakes

(from BAKERS)

Ingredients:
6 oz Dark Chocolate
10 tablespoons butter
1 ½ cups powdered sugar
½ cup flour
3 whole eggs
3 egg yolks

Directions:
1. Preheat oven to 425 degrees
2. Grease your pan of choice (I made 12 standard cupcake/muffin sizes, or you can do 6 (6 oz.) custard cups)
3. Melt chocolate and butter together in the microwave on 50% power for a minute, then stir. Melt for additional 10 seconds stirring after each until smooth.
4. Sift in powdered sugar and flour
5. Add whole eggs and egg yolks, beat until well blended
6. Divide batter into cups (you can fill them pretty full as they don’t rise much. Next time I will probably fit the batter into 10 standard size cupcake liners)
7. Bake. If you use a standard muffin pan bake 6-8 min., with custard cups it will take 12-14 min. When they are done these cakes should still be wiggly in the center. Let stand 1 min.
8. Invert cakes onto dessert dishes and garnish with powdered sugar, fresh berries, or ice cream. Serve immediately.