They’re so moist and rich in chocolate… and ohhhh soooo good!
6 squares BAKER’S Semi-Sweet Chocolate
10 Tbsp butter
1 1/2 cups powdered sugar
3 whole eggs
3 egg yolks
1/2 cup flour
PREHEAT oven to 425°F.
BUTTER 6 ramekins and place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM 2 min. 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 among prepared custard cups.
BAKE 14 to 15 mins or until sides are firm but centers are soft. Let stand 1 min. Run small knife carefully around cakes to loosen. Invert cakes onto dessert dishes.
Serve immediately, topped with fresh fruit and whipped topping