Ingredients

• 2 cups semisweet chocolate chips

• 1/2 cup heavy cream

• 1 Tbsp butter

• 1/2 cup butter - cut up

• 4 eggs

• 1/2 cup sugar

• 1/2 cup AP flour

• Optional: ice cream

Directions

1. in a 1-qt saucepan combine 1 1/4 cups of the chocolate chips, the cream and 1 Tbsp butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool 15 minutes, stirring occasionally. Cover and chill 2 hours or until mixture reaches a fudge-like consistency.

2. Preheat oven to 375 degrees. Generously butter eight 6oz ramekins or custard cups. In another 1-qt saucepan combine remaining 3/4 cup chocolate chips and the 1/2 cup butter. Cook and stir over low heat until mixture is melted and smooth. Cool Slightly.

3. In a large bowl beat eggs and sugar with a mixer on medium to high for 5 minutes. Beat in flour and slightly cooled chocolate mixture. Spoon enough batter into prepared ramekins to measure 1 inch in depth.

4. Form chilled chocolate mixture into eight portions. Working quickly, roll each portion into a ball. Place balls on top of batter in ramekins, without touching sides of dishes. Cover balls with remaining batter.

5. Bake 15 minutes. Remove from oven and let stand 10 minutes. Using a knife loosen cakes from sides of ramekins. Invert on to plates and serve immediately.