me make food

Theresa was looking for a yummy treat and after a good adjustment on the braces it had to be soft. She picked up 12 more pyrex ramekins and used her good housekeeping baking book recipe. Cool thing is it is really easy to make and you can freeze them. Frozen batter from the freezer to bowl in 16 minutes. First ones were a bit underdone, but she has it down now. Really rich.

3 tablespoon(s) sugar
1/4 cup(s) sugar
6 tablespoon(s) margarine or butter
4 ounce(s) semisweet chocolate
1/4 cup(s) heavy or whipping cream
1/4 cup(s) all-purpose flour
1/2 teaspoon(s) vanilla extract
2 large eggs
2 large egg yolks

1. Preheat oven to 400 degrees F. Grease eight 6-ounce ramekins or custard cups; sprinkle with 3 tablespoons sugar.
2. In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.
3. In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.
4. Pour batter into ramekins, filling each about three-fourths full. Place ramekins in 15 1/2″ by 10 1/2″ jelly-roll pan for easier handling. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.
5. Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.