Chocolate Lava Cake

Preheat oven to 425°F. Butter 6 molds or ramekins. Place on a baking sheet.

Microwave chocolate and butter in a large microwaveable bowl on high for 1 minute or until butter is melted. You can also melt this in a small saucepan over medium heat. Stir with a wire whisk until chocolate is completely melted.

Stir in sugar until well blended.

Blend in eggs and egg yolks with a wire whisk.

Stir in flour. Divide batter among prepared molds.

Bake for 7 to 9 minutes or until sides are firm but centers are soft. (Timing is critical to get a gooey center. Make sure to initially set a timer to 7 minutes. Increase by 1 minute at a time if cakes are not yet done. Remove cakes from oven when the sides are set and the center is still a bit wet but not runny.)

Let stand for 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with a whipped topping or ice cream.

Chocoholic tip: Want something truly chocolatey? Instead of vanilla ice cream, top the lava cakes with your favorite brand of chocolate ice cream instead!