Chocolate Truffle Cake

Serves 4

4 ounces small pieces milk chocolate
4 ounces butter
2 each eggs
1/4 cup sugar
2 teaspoons flour

Melt the chocolate and the butter together in the microwave, stirring in
short intervals. Blend the eggs and sugar together thoroughly and add the
flour. Pour into 4 oz. molds that have been sprayed with Pam and dusted
with flour. Bake for 10-15 minutes in an oven that has been preheated to
450 degrees. Cool slightly and decant to paper to cool. The center will be
soft and very moist! Best eaten warm.

NOTE: I've made these ahead of time and slowly reheated them in a
microwave. You can serve these with a chilled raspberry sauce and fresh
raspberries.





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