Nonstick cooking spray
3 tablets (90 g each) NESTLÉ ABUELITA Chocolate chopped
1/4 cup (1/2 stick) butter
3 tablespoons milk
3 tablespoons granulated sugar
1/2 cup all-purpose flour
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
Vanilla ice cream
Fresh berries

PREHEAT oven to 425° F. Grease five 6-ounce ramekins or custard cups with nonstick cooking spray.

MELT Abuelita, butter, milk and sugar in medium saucepan over medium heat; stir well until chocolate is melted. Add flour to chocolate mixture; stir until combined. Let cool to room temperature.

BEAT in eggs and egg yolks one at a time, beating well after each addition. Stir in vanilla extract. Pour batter evenly into prepared ramekins. Place ramekins on baking sheet.

BAKE on center oven rack for 13 to 14 minutes or until puffed and center still moves slightly (center will be molten and runny). Cool for 2 minutes. Run knife around edges to loosen and invert onto dessert plates. Serve immediately with ice cream and fresh berries.