A BETTY CROCKER RECIPE
5 Ounces of Semisweet or Bittersweet baking chocolate, chopped
1/2 Cup plus 2 Tablespoons butter or margarine
3 Egg yolks
1 1/2 Cups powdered sugar
1/2 Cup all-purpose flour
1. Heat oven to 450* Grease bottom and sides of six 6-ounce custar cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
2. Meanwhile, in large bowl, beat eggs and egg yolks with wire wisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
3. Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plate; remove cups. Sprinkle with additional powdered sugar.
This is great! You can make it a day ahead cover in fridge and bake the next day but you'll need to bake 1 to 2 minutes longer. **IF YOU LIKE CHOCOLATE ~ THIS IS THE BEST***!!