1 - 6.8 oz Dark Chocolate Hershey's Bar (milk chocolate would probably work too, but the dark was excellent)
1/2 cup butter
1 cup powdered sugar
3 eggs
6 Tablespoons flour
- Preheat oven to 425. Spray four custard cups with cooking spray. Place cups on baking sheet.
- Microwave chocolate and butter on HIGH one minute or until butter is melted. Stir with a whisk until chocolate is completely melted. Stir in powdered sugar until blended. Blend in eggs. Stir in four.
- Bake 13 minutes or until sides are firm but centers soft. Let stand one minute. Run small knife around edges to loosen cake. Invert cakes into dessert plates or bowls.
- Serve with ice-cream.