In a sauce pan over low heat, melt the butter and chocolate together. Set aside. In a mixing bowl combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter - chocolate mixture to the sugar mixture and combine thoroughly with a whisk.
2.
Stir in eggs and whisk just until smooth.
3.
Place in the refrigerator overnight.
4.
Preheat oven to 400.
5.
Spray 4 ramekins with Pam or butter. Line baking sheet with parchment paper and set molds on the sheet.
6.
Scoop mixture into the molds so they are 2/3 full.
7.
Bake on top rack for 20 minutes.
8.
Remove baking sheet from the oven and carefully transfer to serving plate.
9.
remove parchment paper.
10.
Sprinkle powdered sugar over and serve with vanilla ice cream and raspberry sauce.
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