Began melting butter on low heat. Coarsely chop the chocolate and place in a small mixing bowl. With electric mixer, begin mixing eggs in a medium mixing bowl and add the sugar. Mix a few minutes on medium speed until frothy and light yellow. Pour melted butter over chocolate and whisk until smooth. Microwave on high a few seconds if needed and re-whisk. Slowly add flour to egg mixture and beat on low speed. Add chocolate on low speed until fully incorporated and increase to medium speed for about 2 minutes. Preheat oven to 450 degrees. Butter and flour 6 ramekins (6 ounce) and place on baking sheet. Spoon/pour mixture into ramekins and bake about 12 minutes or until tops of cakes crack on the surface. Remove cakes from the oven and let stand one minute. With a sharp, clean knife, cut around the edges of each cake. Place ramekin on a dessert place and cover with another dessert plate. Invert the cake and lift off ramekin. Serve hot and sprinkle with powdered sugar and top with Cool Whip or whipped cream.

Submitted by: Scott Stockwell