Molten Chocolate Cakes
2/3 cup semi-sweet chocolate chips
1/2 cup butter or margarine
1 cup powdered sugar
2 egg yolks
3/8 cup flour
Heat oven to 425°. Butter 4 custard cups and place on a baking sheet. Heat chocolate and butter together until both are melted. Stir until smooth. Whisk in sugar, then eggs and egg yolks. Stir in flour. Pour into custard cups. Bake 13 minutes. Let stand 1 minute. Carefully loosen edges and invert onto plate. Top with whipped cream or ice cream and serve warm.
The original recipe says this serves 8 (2 per custard cup), but that doesn't work at our house. It really serves 4. If there are six people at home, we'll divide the batter into six custard cups and bake for a couple minutes less, but that's not an ideal situation!