Molten Dark Chocolate Cake (GF)

2 oz chocolate (2 squares) 1/4 cup butter 1/2 cup icing sugar 1 whole egg 1 egg yolk 3 tbsp. white flour or tapioca flour

 

Preheat oven to 425° 

Butter and flour two 3/4-cup custard cups. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on high 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add icing sugar; mix well. Blend in whole egg and egg yolk. Stir in flour. Pour into prepared custard cups. Bake 13 to 14 min. or until sides are firm but centers are still soft. (If you prefer a very liquid center, bake only 12 to 13 min.) Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle tops evenly with icing sugar and serve warm.