Molten Chocolate Cake makes for a good dessert

Dessert is often the culmination of family gatherings.
This recipe for “Molten Chocolate Cakes” is a mix of spongy cake and warm, flowing custard. Dress up the cakes even further with berries and whipped cream or chocolate shavings. A side offering of ice cream is another good idea.
Try this recipe, courtesy of Baker’s Baking Chocolate.
MOLTEN CHOCOLATE CAKES
1 package (6 squares) Baker’s Bittersweet Baking Chocolate
10 Tbsp. butter
1½ cups powdered sugar
½ cup flour
3 whole eggs
3 egg yolks
Preheat oven to 425 F.
Grease six custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in a large microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; stir with wire whisk until well blended.
Divide batter evenly among custard cups.
Bake at 425 F for 14 to 15 minutes or until cakes are firm around edges but soft in the centers. Do not over bake. Let stand 1 minute.
Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Garnish as desired.
Serve immediately.
Serves 6
Tip: Batter can be made a day ahead; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.