Ingredients

Baking Spray for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1^1/4 cups powdered sugar
2 large eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream for serving

Instructions

Preheat oven to 425º
Spray four 6-ounce, heat-proof ramekins or custard cups with baking spray and set aside.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute.
Whisk until the chocolate is also completely melted.
Stir in the sugar until well blended.
Whisk in the eggs and egg yolks, then add the vanilla.
Stir in the flour.

Divide the mixture evenly between the ramekins, about 1/3 cup per ramekin.
Place ramekins onto a cookie sheet and bake in preheated oven until sides are firm and centers are soft. (about 13 minutes)

To serve, let stand one minute, invert the warm cakes onto individual plates, and top with with vanilla ice cream, if desired.