Molten Chocolate Cake

1. 1

   Butter and flour 5 to 6-ounce ovenproof custard cups or ramekins. Melt chocolate and butter over hot water in a double boiler; cool slightly. Beat eggs, yolks and sugar with electric mixer on medium-high until pale yellow (about 10 minutes). Reduce speed and add flour gradually. Add melted chocolate and beat until glossy (5 minutes). Pour mixture evenly into prepared cups. Bake at 325u00b0 for 12 minutes or until set around edges but centers still move slightly. While still warm, turn out of custard cups upside down onto plate or serve in ramekins. Dust with confectioners sugar and serve immediately over vanilla custard sauce.

No additional tips available.