Ingredients (For 2)

• 2.5 oz semi, bittersweet, or unsweetened chocolate (See note for sugar when using unsweetened)
• 1.6 oz butter
• 2 eggs
• 3/8 cup sugar (You can double this if you use unsweetened chocolate. Experiment!)
• 3/8 cup all-purpose flour

 Ingredients (For 10)

• 10 oz semi, bittersweet, or unsweetened chocolate (See note for sugar when using unsweetened)
• 6.4 oz butter
• 8 eggs
• 1-1/4 cup sugar (You can double this if you use unsweetened chocolate. Experiment!)
• 1-1/4 cup all-purpose flour

Steps

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 2 small cupcake tins or cups; paper muffin bake cups can also be used. If you have nothing, take alluminum foil, double it, and form it around the bottom of a glass.
3. Break the chocolate into small pieces and melt it with butter over hot water. (I do it in a soucepan over very low heat)
4. Beat the eggs with sugar and mix with flour.
5. Slowly fold in the melted butter and chocolate.
6. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

This is a great and simple recipe with almost no mess. Just make sure you leave the middle liquidy. Serve with ice-cream or whipped cream!