This elegant dessert is a chocolate lover's dream. With its rich, warm gooey centre and wonderful cakey crust, it's hard to believe it can be so easy to make. 

What You Need:

***Note: this recipe is for 2 servings, you can easily multiply it for more***

2 oz Baker's semi-sweet chocolate (each cube is 1 oz)
1/4 cup butter
1/2 cup powdered sugar
1 whole egg
1 egg yolk
3 tablespoons flour
Vanilla ice cream (optional)

What To Do:

Preheat oven to 350 F.

Butter or grease 2 ramekins (I like using Pam) and set aside.

Using a double boiler (place tempered glass bowl over a sauce pan or two sauce pans atop one another, with 1 inch of water in the sauce pan) melt the chocolate and butter over medium heat, mixing constantly until smooth and just until melted. Remember the water goes in the bottom saucepan and not with the chocolate and butter, google "double boiler" for a better idea.

Stir in sugar. Add whole egg and egg yolk and mix until well combined. Stir in flour. Spoon into prepared ramekins and place in oven for 15 minutes. Remove from oven and let stand 1 minute. Slowly and carefully run a butter knife around the cake to loosen it from the ramekin. Place a plate on top of your ramekin and flip it over. Your cake should fall into the plate. If not, loosen cake a little more and try again.

The center of your cake should be filled with gooey yumminess encased within a decadent chocolate cake. Serve with icecream, or fruit for a heavenly combination of warm and cold.