Molten Chocolate Lava Cakes

These little treats were our Christmas dessert. They were wonderful!

Molten Chocolate Cakes 4 squares (4oz.) semisweet chocolate, chopped 1/2 cup butter, cut into pieces 1/4 cup heavy cream or whipping cream 1/2 teaspoon vanilla extract 1/4 cup all-purpose flour 1/4 cup granulated sugar 2 large eggs 2 large egg yolks confectioner's sugar 1. Preheat oven to 400. Greese eight 6 oz. custard cups. Dust with sugar. 2. In a heavy 3 quart saucepan, heat chocolate, buter and cream together over low heat, stiring occasionally, until butter and chocolate have melted and the mixture is smooth. Remove pan from heat. Add vanilla. With a wire whisk, stir in flour just until mixture is smooth. 3. In a medium bowl, with mixer at high speen beat the grandulated suga, egggs, and yolks until thick and lemon-colored, about 10 minuted. Fold in egg mixtur, one third at a time, into chocolate mixture until blended. 4. Divide batter evenly amoung prepared custard cups. Place cups in jelly-roll pan for eaiser handling. Bake until the edges of cakes are set but centersstill jiggle, 8 or 9 minutes. 5. Cool in pan on wire rack 3 minutes. Run a thin knife around edges to loosen cakes from sides of cups; invert onto desset plates. Dust with confectioner's sugar. Serve with whipped cream or ice cream. You can assemble them up to 24 hours ahead and refrigerate. If you refrigerate you will need to bake them for 10 minutes.