| | Directions | | Microwave the chocolate chips and butter together in a large bowl until the butter is melted. Stir with a wire whisk until chocolate is completely melted. Whisk in the eggs and egg yolks. Stir in the flour. Divide the batter between 4 buttered custard cups. Bake at 425 for 13-14 minutes or until sides are firm but the centers are soft. Remove from the oven and let stand for 1 minute. Run a knife around the edges of the cups to loosen. Invert cakes onto serving dishes. Top with whipped topping if desired. |
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| Ingredients | | - |  | 6 ounces Semi-Sweet Chocolate Chips |
| - | | 1/2 cup butter |
| - | | 2 Eggs |
| - | | 2 Egg Yolks |
| - | | 6 tablespoons flour |
| - | | whipped topping (optional) |
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