Molten Chocolate Cake

4 Bakers squares Semi-sweet baking chocolate

1/2 cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tsp flour

Ice cream

Preheat oven to 425 degrees. Butter 4 custard cups.  

Place on a baking sheet. Microwave chocolate and 1/2 cup butter in a large microwaveable bowl on high one minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well-blended.

Whisk in eggs and egg yolks. Stir in the flour. Divide butter between cups.

Bake 13-14 min until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around the edges to loosen cakes. Invert the cakes onto dessert dishes.

Serve with ice cream.

* Batter can be made a day ahead. Pour into cups and cover with plastic -then refrigerate.