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Melt chocolate and butter in microwave at 50% power (Defrost) Sift flour into pitcher, add sugar, add eggs, mix together. Fold in melted chocolate and butter mix. Pour into small Glass Ramekins (about 3″ across) (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.). Preheat Oven to 300.
While the cake is cooling, make the chocolate buttercream
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