· 4 pieces (squares) Semi-sweet Baking Chocolate
· ½ cups Butter
· 1 cup Powdered Sugar
· 2 whole Eggs
· 2 whole Egg Yolks
· 6 Tablespoons Flour
· 2 cups Real Whipping Cream (seriously It's So Much Better!!!)
· 2 Tablespoons Sugar
Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.
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