4 (1 oz) squares semi-sweet chocolate*
½ cup butter or margarine
1 cup icing sugar
2 eggs
2 egg yolks
6 Tbsp flour#
Whipped cream or ice cream (to serve with cakes)

1. Microwave chocolate and butter in large glass bowl on high for 1 minute, or until butter is melted. Stir with wire whisk until chocolate is completely melted.
2. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
3. Divide batter between 4 greased (3/4 cup) custard cups or soufflé dishes. Place on baking sheet.
4. Bake at 425 degrees for 13-14 minutes or until sides are firm but centres are soft. Let stand one minute.
5. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes (scoop them onto plate, upside down). Top with topping and serve immediately.

* Instead of semi-sweet baking chocolate, I use 15 squares of the PC bitter-sweet (or extra dark) 300g chocolate bar.

# To make this a gluten-free dessert, just substitute the flour for any gluten-free flour. (Because there’s so little flour, this works well without affecting the texture too much.)