Chocolate Molten Cake - Helen Thomas

5 oz bittersweet or semi sweet chocolate (3/4 c of chips)
10 T (1 1/4 sticks) unsalted butter
3 large eggs
1 1/2 c powdered sugar
1/2 c flour

Chop the chocolate into small pieces or use chips. Melt the chocolate and butter together over low heat. Set aside and cool slightly. Preheat oven to 450. Whisk eggs in a large bowl, then whisk in sugar. Slowly add in the chocolate mixture while mixing so that it doesn't cook the eggs. It is easier to add in the chocolate into the eggs with an electric mixer. Add the flour and blend well. Pour into buttered custard cups, very small bread pans, or cupcake papers. You can refrigerate the cakes at this point until you are ready to bake them - they should be eaten right after baking. When ready to bake, place the dishes on a cookie sheet and bake 11-12 min (14 minutes if refrigerated). When done run a knife around the edges to loosen them and turn over onto a plate. Serve immediately. Serve with vanilla ice cream and chocolate sause if desired.