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4 squares semi-sweet chocolate
1/2 cup butter
1 cup icing sugar
2 eggs
2 egg yolks
6 tbsp. flour

Preheat oven to 425F.

Butter four custard cups or ramekins. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on high for one minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately with whipped cream or a scoop of vanilla ice cream.

Make-ahead: You can prepare the batter for this up to a day ahead. Pour into custard cups, cover with plastic wrap and refrigerate. Bake as above.

Submitted by: Lisa
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