8 oz. Semisweet Chocolate
2 sticks, Butter
7 Eggs
6 tbsp. Sugar
1/2 c. Flour
Preheat oven to 375 degrees. Melt chocolate and butter and cool for 10 minutes. In a separate bowl mix 4 eggs with sugar. Whisk together. Add flour and whisk together. Add remaining 3 eggs, and whisk together. Add egg mixture to the chocolate mixture. Coat each ramekin with butter to keep the cak from sticking. Pour the entire mixture into individual ramekins. Fill the ramekins about 2/3 full. The cake will expand a little. (If you don't want to use all of the batter, then store it in a tupperware container in the refrigerator.) Place the cakes on a baking sheet and bake for about 15 to 20, depending on the size. Cakes should come out dark and a little glossy in the center, but the outer rim should be cooked through. Top each cake off with a little powder sugar and serve with vanilla ice cream. Serve the cake right out of the oven.
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