Ingredients
12tbspunsalted butter
8ozdark chocolate chips
4large eggs
4large egg yolks
1cupsugar
3tbspcornstarch
Preparation
In a large glass microwave safe bowl melt the butter and dark chocolate chips together in 30 second increments until completely smooth.
Add in the eggs and egg yolks and whisk well.
Stir the sugar and cornstarch together in a small bowl then add it to your large bowl and whisk until fully combined.
Refrigerate overnight covered with saran wrap.
Preheat oven to 375 degrees F.
Using four 8 ounce ramekins, grease them and line the bottoms and sides with parchment paper.
Add the batter to them and bake them for 28 to 30 minutes.
Allow cooling for 2 to 3 minutes, add a plate, upside down, to the top of the ramekin. Use a pot holder and flip the ramekin over gently.
Gently remove the ramekin and peel off the parchment paper before serving topped with vanilla ice cream.
