Molten Chocolate Lava Cake

THIS. IS. AMAZING.
I've always been hesitant to make molten lava cakes, because it looked difficult. I mean, how do you make the inside lava gooey while the outside is perfectly cooked cake? But, I bit the bullet and I decided to try this cake. (It helped that I found adorable ramekins on sale at Crate and Barrel for less than $1.50 each.)
I found this recipe at the Pioneer Woman's website.

INGREDIENTS

• 4 pieces (squares) Semi-sweet Baking Chocolate **4 squares = 1/2 cup chocolate chips**
  
• ½ cups Butter
• 1 cup Powdered Sugar
• 2 whole Eggs
• 2 whole Egg Yolks
• 6 Tablespoons Flour
• 2 cups Real Whipping Cream (seriously It's So Much Better!)
• 2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.

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I doubled the recipe and I found it filled 4 of the ramekins and one custard cup 3/4 of the way full..... so the serving size they have must be TINY.

I cannot tell you how easy this was. Well.... Okay, I will. Alli actually made them. Yeah. That easy. But it looks like it was super hard!

(I think the Hershey's special dark Choc. Chips would be AMAZING in this recipe.... That's next to try!)