Dark Molten Chocolate Cake(s)

So, yesterday was Rob's birthday. While he wasn't feeling the best, I still wanted to bake him something special. His only request was "chocolate cake". So, I looked around online and located this recipe from the good people at Baker's Chocolate on allrecipes.com.



This cake was DELICIOUS!! And SO easy ... the first baking recipe I've made in a while that I could fully prepare in the time it took the oven to preheat. Rob gave it 512 points out of a possible 100, and I thought it was fantastic, too.

COST: $7.28
Bittersweet Chocolate - $2.49
Butter - $0.65
Powdered Sugar - $0.45
Flour - $0.10
Eggs - $0.60
Raspberries (accent) - $2.99

INGREDIENTS:
6 ounces Baker's Dark Bittersweet Chocolate Baking Bar
10 tablespoons butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks

DIRECTIONS:
Preheat oven to 425 degrees. Grease and flour 6 custard cups of souffle dishes (I used Pampered Chef Glass Prep Bowls). Place on baking sheet.

Microwave chocoalte and butter in large microwaveable bowl on MEDIUM for 2 minutes or until butter is completely melted (my microwave took 3 minutes). Stire with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.

Bake 14 to 15 minutes or until cakes are firm around the edges but still soft in the centers. Let stand 1 minute. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.

NOTE: May be refrigerated and reheated easily, but MUST be refrigerated. About 45 seconds in the microwave brings back to temp.