| 1 |
Preheat oven to 425°. Butter 4(3/4-cup) custard cups or soufflé dishes. Place on baking sheet. |
| 2 |
Microwave chocolate and butter in large bowl on high for one minute or until butter is melted. Stir with wire whisk until chocolate is completely melted.
Stir in Sugar until well blended. Whisk in eggs. Stir in Flour. Divide batter between prepared custard cups. |
| 3 |
Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes.
Serve immediately with icecream! |
