Warm Dove Chocolate Cakes

2 (2 ounce) wrapped bars Dove? Bittersweet
    Chocolate, broken into segments*
6 tablespoons unsalted butter
1/4 cup granulated sugar
2 large eggs
1/4 cup all-purpose flour

* (20 pieces of DOVE? PROMISES? Dark Chocolate Miniatures may be substituted for the chips.)

Preheat oven to 400 degrees F. In the top of a double boiler over hot water, combine Dove? Bittersweet Chocolate, butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix. Lightly grease 4 (4 ounce) custard cups, muffin molds or ramekins with baking spray or butter. Distribute batter evenly among the four molds.** Place molds onto baking sheet; bake for 10 minutes. (DO NOT OVERBAKE ? sides will be set but centers should still be soft.) Carefully invert molds onto individual serving plates. Serve immediately with a scoop of vanilla ice cream or desired garnish.

Yields 4 servings.

**Cakes may be made ahead up to this point and refrigerated for up to 8 hours prior to baking. Allow cakes to stand at room temperature at least 30 minutes before baking.