4 oz. semi-sweet chocolate, roughly chopped
2 oz. bittersweet chocolate, roughly chopped
3/4 cup butter, diced into 1 TBS pieces (plus more to butter pan)
1-1/2 cups powdered sugar
1/8 tsp salt
3 large eggs
3 egg yolks
1 tsp vanilla
1/2 cup all-purpose flour
vanilla ice cream, sweetened whipped cream, raspberries, chocolate sauce or caramel sauce for serving
1. Preheat oven to 425℉. Butter 6 wells of a jumbo muffin pan or six 6 oz. ramekins with softened butter, set aside. Grease well so they don't stick.
2. Place chocolate and butter in a medium microwave safe mixing bowl and heat on high power for 30 seconds, remove and stir. Return to microwave and heat 30 seconds longer, stir well. If the mixture is still not melted continue to heat in 15 second intervals until melted and stirred smooth. Let cool slightly.
3. Stir in powdered sugar and salt. (It's pretty thick). Then mix in eggs, egg yolks and vanilla. Then fold in flour. Stir until fully incorporated.
4. Divide batter among prepared muffin well, filling each about 2/3 full. (about 1/2 cup in each) If using ramekins put them on a baking sheet.
5. Bake until edges are set but center is still soft, about 10-12 minutes. Remove from oven and cool 1-2 minutes (run knife around edge if they don't seem loose. Invert onto rectangle surface then transfer to dessert plates and top as desired. (I used a cutting board covered in foil). Serve warm.
From Cooking Classy
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