4 pieces (squares) semi sweet baking chocolate
1/2 cups butter
1 cup powdered sugar
2 whole eggs
2 whole egg yolks
6 tblsp flour
2 cups whipping cream
2 tblsp 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 for 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 whip cream.
Submitted by Susie Graham Dugdale