- 2 oz semi-sweet chocolate
- ¼ cup butter
- ½ cup powdered sugar
- 1 large egg
- 1 large egg yolk
- 3 tbsp flour
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- Preheat the oven to 425°F.
- Grease two small ramekins and dust with a little bit of powdered sugar. Crisco works well.
- Microwave the chocolate and butter in a medium microwaveable bowl for about 45 seconds or until the butter is melted. Whisk until the chocolate is completely melted.
- Stir in the powdered sugar.
- Add the egg and egg yolk. Mix well.
- Stir in the flour.
- Spoon the batter into the prepared cups and bake for 13 minutes or until the edges are firm, but the centers are still soft.
- Let stand for 1 minute.
- Carefully run a knife around the cakes to loosen. Invert onto dessert plates. Sprinkle with powdered sugar and top with ice cream or whipped cream (or both!).
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