6 6ozsemisweet chocolate chips 0.5cbutter 2Tbutter 3large Egg yolks 3large eggs 2cPowdered sugar 1tvanilla 0.5cAll purpose flour (Don’t use self rising flour) 0All purpose flour (Don’t use self rising flour) 0Shredded Coconut, optional 6ozsemisweet chocolate chips 0.5cbutter 2Tbutter 3large Egg yolks 3large eggs 2cPowdered sugar 1tvanilla 0.5cAll purpose flour (Don’t use self rising flour) 0All purpose flour (Don’t use self rising flour) 0Shredded Coconut, optional Preheat oven to 450°. Spray bottoms and sides of six-ounce silicone or custard cups, spray with cooking spray that has flour in it and then dust with cocoa and sprinkle optional shredded coconut. Melt chocolate, butter and vanilla over low heat in a small saucepan, stirring often. Cool a little before pouring into cake mixture. Beat eggs and egg yolks in a large mixing bowl with electric mixer or wire whisk until well blended. Beat in 2-cups of powdered sugar. Beat in melted chocolate mixture and flour. Place prepared baking cups on cookie sheet with sides so they don’t slide off placing them in and out of the oven. Divide batter evenly among cups. Bake at 450° for 12 to 14 minutes or until sides are set and center of cakes are still soft, tops will be puffed and cracked. Let stand for 3 to 5 minutes. Run a butter knife along sides of cakes to loosen. Place small place over each cake right after loosening, turn upside down, and remove cup. Sprinkle with additional powdered sugar and serve warm.