4 squares Baker's semi-sweet baking chocolate
1/2 c butter
1 c powdered sugar
2 eggs
2 egg yolks
6 T flour
Preheat oven to 425 degrees. Butter (or use Pam) four (3/4 cup) custard cups of ramekin dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl, on high, for one minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared cups. Bake 13-15 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately.
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