**Pictured with whipped cream instead of powdered sugar. You can totally do both!
4 tablespoons plus, softened
1/3 cup granulated sugar, plus more for ramekins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces semi sweet chocolate, melted
1 Tbs Kaluah or Bailey’s Irish Cream
Confectioners’ sugar, for dusting (optional)
Preheat oven to 400 degrees. Generously butter 4 cups of a ramekin or 2 larger ones. I prefer using Pam Spray for Baking. It gets the job done! Sprinkle with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, making sure whole egg is incorporated before adding the next.
With mixer on low speed, beat in flour and salt until just combined. Fold in chocolate. Be sure to scrap down the sides of the bowl. Divide batter evenly among prepared ramekins.
Bake just until tops of cakes are set, 7 to 10 minutes for smaller ramekins. 10 to 12 minutes for larger ones. Remove from oven; let stand 10 minutes.
Place your serving plate upside down on top of the ramekin. Flip over with two oven mitts. Dust with confectioners’ sugar and devour!