Ingredients

• 6 ounces Semi-Sweet Chocolate
• ½ cup Unsalted Butter
• ¼ cup All-Purpose Flour
• ½ cup Powdered Sugar
• ⅛ teaspoon Salt
• 2 Large Eggs
• 2 Large Egg Yolks

Directions

1. Coat four 6 ounce ramekins with nonstick spray and dust with cocoa powder; another option is to use a muffin pan if no ramekins are available; use 6 muffin cups
2. Preheat oven to 425F
3. Coarsely chop the chocolate; place butter into a medium heat proof bowl; add chopped chocolate; microwave on high in 10 second increments; stir after each set until completely smooth; set aside
4. Whisk the flour, powdered sugar, and salt together in a small bowl; in another bowl, whisk the eggs and egg yolks together until combined
5. Pour the flour mixture and eggs into the bowl of the chocolate; slowly stir everything together with a rubber spatula
6. Spoon chocolate batter evenly into each ramekin or muffin cup
7. Place ramekins onto a baking sheet; bake for 12-14 minutes until the sides appear solid, the tops will still look soft; if baking in a muffin pan bake for 8-10 minutes
8. Allow to cool for 1 minute; cover each ramekin with a plate, use an oven mitt to flip the ramekin over; if using a muffin pan, use a spoon to release the cakes from the pan and place each one upside down on plates