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Ingredients One per line	4 squares semi-sweet chocolate or 2/3 cup semi-sweet chocolate chips 1/2 cup butter 1 cup powdered sugar 2 eggs 2 egg yolks 6 T flour
Directions One per line	Preheat oven to 425 degrees. Butter four (3/4 cup) custard cups, souffle dishes or cocoa mugs.Place on baking sheet. Microwave chocolate and butter in bowl on high for 1 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 into custard cups. Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Invert cake onto dessert dishes. Serve immediately with ice cream or whipping cream. Becky Higham gave us this recipe.
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