This dessert is a show-stopping finale to a fine meal and a sweet way to perk up a weeknight dinner. As an alternative to melting the chocolate and butter in a double-boiler, you can microwave them in 30-second bursts (cover the bowl, stir after each burst), to make the process a bit faster.
Ingredients:
- 5-6 ounces dark chocolate
- 6 tablespoons butter
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1/2 cup flour
- Optional: Whipped cream or ice cream
Heat the oven to 400 degrees F. Lightly grease four 4-ounce custard cups.
In a double-boiler, melt chocolate and butter. Transfer to bowl. Stir in sugar. Add some chocolate mixture to eggs to temper them.
Carefully stir egg mixture into chocolate mixture. Add flour and combine completely.
Add batter to custard cups. Place on baking sheet and bake for 10 minutes. Centers should be soft, but sides should be done.
Invert cups on individual serving plates. Remove cups after 2 minutes.
Serve warm with whipped cream or ice cream, and garnish with raspberries or strawberries, if desired.
