Ooey-Gooey Little Chocolate Cakes

Start by preheating your oven to 325ºF.

In a mixing bowl, combine the melted butter, both sugars, eggs and extract; mix until well combined. Sift in the flour, baking powder and cocoa powder and again mix until well combined. The batter will be thick.

Place six 8-oz. ramekins into a baking pan. Spray them lightly with cooking spray to prevent sticking.

Place one square (or 1/4 ounce) of chocolate into the bottom of each ramekin. Using an ice cream scoop or a spoon, divide the batter equally among the six ramekins.

Place on the center rack of your oven, and bake for 20 minutes. Do not bake longer! The centers are supposed to stay gooey and wonderful.

Remove from the oven and allow them to cool for a few minutes. Serve with your favorite ice cream or homemade whipped cream. I recommend coffee ice cream. Have mercy, it’s delicious!

To store, put them into empty cans of beets or spinach that have been thoroughly washed and dried, and push them to the back of your fridge. Why? Because sharing is totally overrated.

(Recipe credit: The Instant Cook by Donna Hay and FoodNouveau.com)