1/4 c. semi-sweet (or milk) chocolate chips
1/4 c. butter
1/2 c. powdered sugar
1 egg yolk
3 Tbsp. flour
Preheat oven to 450*F. Butter two custard cups. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in egg and egg yolk. Stir in flour. Divide batter between custard cups. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Dust with powdered sugar and serve immediately.