Lava Cakes

The first time we had a dessert like this we were living in Italy. Still a fan of boxed mixes back then, I found this one called "Cuor di Ciobar" at the grocery store we frequented. We fell completely in love! So much that I went and bought about 10 boxes to take back to the states with us when we moved. Alas, these boxes didn't even last us an entire year. I searched and searched for a recipe like it. Once I finally gave up trying, I found this on a card by the chocolate in the grocery store in Illinois. It's been on our fridge ever since. It's super easy and delicious! Remember, the better chocolate you use, the better the flavor will be.

4 squares semi-sweet baking chocolate (or 4 ounces if you weigh it)

1/2 c butter

1 c powdered sugar

2 eggs

2 egg yolks

6 T flour

Preheat oven to 425° F. Butter and flour (or use baking spray in) six 6-ounce ramekins or custard cups. Melt butter and chocolate in a double boiler (or very carefully in the microwave for about 1 minute) mixing with a whisk until incorporated. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter evenly among prepared dishes. Place on baking sheet.

Bake for 12 to 13 minutes or until sides are set but centers are soft. Remove and serve while still hot. You can serve in the cups as soon as they're cool enough to handle or for a fancier plate, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ish off of cakes. Sprinkle with powdered sugar. Serve immediately.

Makes 4 cakes.

Batter can be prepared a day in advance, poured into cups, covered and put in the refrigerator. Simply bake as directed when you're ready.