**This is my sister in law Amanda's favorite dessert from Chili's restaurant. I have been wanting to make it for her, but have always thought it would be too hard or time consuming. I found this recipe on The Pioneer Woman and it tastes just like it came from the restaurant! It is also SO SO SO SIMPLE to make. I can't believe I was kind of afraid to make it before today.**
4 oz "Bakers" semi sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 egg yolks
6 TB flour
6oz "Bakers" semi sweet baking chocolate
3/4 cup butter
1 1/2 cups powdered sugar
3 egg yolks
9 TB flour
Preheat oven to 425 degrees. Spray Ramekin or custard dishes with no stick spray really well. Place them on a cookie sheet.
Melt the chocolate and butter in a large glass dish. Whisk until mixture is melted and smooth.
Add powdered sugar. Mix well. Add eggs and egg yolks. Whisk together until completely blended. Stir in flour.
Divide evenly among the ramekin or custard dishes.
Bake at 425 degrees. Bake 13-15 minute.
Invert cakes onto a plate by placing plate over ramekin and then inverting onto the plate.
Top with whipped cream or ice cream. If you are using ice cream, squirt some "chocolate hard shell" over top.