5 ounces bittersweet or semi-sweet chocolate, chopped (chocolate chips work just fine!)
10 Tbs unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
Ice cream, to serve
Pre-heat oven to 450. Spray 6 4oz ramekins with non-stick spray (you could use a cup cake pan and reduce the cooking time to about 9 minutes and make smaller cakes or use disposible mini pie tins).
Melt chocolate and butter in a saucepan over low heat. Whisk until smooth. Set aside to slightly cool.
Beat eggs and egg yolks with sugar using an electric mixer. When the mixture thickens into “ribbons”, add the chocolate mixture and flour until just combined.
Pour batter into dishes, dividing equally. Bake cakes until sides are set but center remains soft and runny, about 11 minutes. Run a knife around the cakes to loosen them from their ramekins. Immediately turn cakes out of ramekins onto a plate or bowl, top with ice cream, and serve. Eat, enjoy, and revel in how easy that was to make something soooo delicious