8 oz. semi-sweet chocolate
12 Tbs. butter
1 c. sugar
3 Tbs. cornstarch
4 whole eggs plus 4 egg yolks
4-6 Ramekins- mine are 3 1/2 inches across, 2 1/2 inches tall. Cooking time will vary greatly if you have a different size. You want them to still be a little jiggly when you take them out of the oven. They can go from perfect to over done in less than a minute, so watch them closely!
1. Preheat oven to 400 degrees. Grease each ramekin well.
2. Place chocolate and butter in a microwave safe bowl. Melt in 30 second intervals, stirring between, until melted and smooth.
3. Combine sugar and cornstarch in bowl. Add in the melted chocolate/butter mixture. Stir until combined.
4. In a small bowl, whisk the eggs. Using a hand mixer to mix, slowly add the eggs to the chocolate mixture and mix at low speed until everything is combined and sugar is dissolved. Chill until ready to use.
5. Fill each ramekin 3/4 of the way full. Place the ramekins on a baking sheet. Bake on top oven rack for 12-20 minutes. You want the top to be set, but the middle still jiggly. You may want to test one before baking them all.
6. Remove from the oven. Run a knife around the edge then carefully turn upside down onto serving plate and remove ramekin. Serve immediately! Serve with ice cream or a dusting of powdered sugar.
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