4 oz Baker’s semi-sweet Chocolate
1 stick butter
1 cup powder sugar
2 egg yolks
6 T flour
Preheat oven to 425 degrees. Melt chocolate and butter (on stove or in microwave for 30 second increments.) Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and yolks one at a time with whisk and then mix in flour until well blended. Divide batter between ten paper-lined medium muffin cups. Bake for 10 minutes until sides are firm but centers are soft and let stand for 1 minute. So yummy with a side of vanilla icecream and a little powdered sugar!