Fast and easy, when you just need a chocolate fix!
1 pkg. (6 squares) Bittersweet Chocolate
10 Tbsp. butter
1-1/2 cups plus 1 Tbsp. powdered sugar, divided
1/2 cup flour
3 whole eggs
3 egg yolks
Sliced strawberries
Whipped topping
Heat portable oven to 375F.
Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet. ( I use the foil custard cups, easier to remove)
Microwave chocolate and butter in large microwaveable bowl on medium(50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Top with whipped topping and sliced strawberries if desired
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