makes 6 servings   prep time about 15 minutes   microwave 45 seconds   bake at 350 degrees for 20 minutes


1/4 cup, 1/2 stick, unsalted butter

2 oz unsweetened chocolate, chopped

2/3 cup sugar

1 egg plus 1 egg yolk

1 1/2 tsp vanilla extract

1/4 cup unsweetened cocoa powder

1/2 cup mini semisweet chocolate chips

6 small scoops ice cream, or frozen yogurt, any flavor

chocolate sauce, for drizzling over the top


heat oven to 350 degrees.  coat a jumbo muffin pan with nonstick cooking spray.

combine butter and chocolate in a medium glass bowl.  microwave for 45 secons, then stir until smooth.

whisk in sugar, then egg and egg yolk.  whisk in vanilla and sift cocoa powder over mixture.  fold in cocoa with a rubber spatula; stir in mini chips.  divide among 6 prepared  pan indents, 1/4 cup in each, spreading tops level.  bake at 350 degrees for 15 to 20 minutes, until tops are shiny.

run a knife around edge of cakes; remove from pan.  cool a few minutes on a rack; transfer to plates.  top each with a scoop of ice cream; drizzle with chocolate sauce and serve.