Chocolate-Lava Cake

from Lorna Turley

8 squares semi-sweet chocolate

1 C. butter

5 eggs

4 egg yolks

2 C. powdered sugar

¾ C. flour

8 (6 oz.) custard cups

Microwave the chocolate and butter, stirring every 40 seconds. 

Add eggs, yolks, and powdered sugar.  Mix well. 

Stir in flour. 

Pour into 8 greased custard cups. 

Place cups on cookie sheet. 

Bake at 425 degrees for 15-16 minutes, (or until internal temp. reaches 160 degrees.) 

Cool 1 minute, then run a knife around edge and flip onto plates. 

Serve hot, with Vanilla Ice Cream.

Garnish cakes with a powdered sugar dusting, and a few raspberries.