If that doesn't sound good to you, I'm not sure we can be friends.
Here's a pro tip: test your eggs if they could be of questionable good-ness. You really don't want to take a bite into a dessert and go "this tastes weird." For those who don't know how to test your eggs, listen up. It's easy. All you have to do is plop it into a glass of water. If it sinks, it's good. If it floats? Bad. Do not use. If it kind of bobs somewhere in the middle - you can use it, just make sure you use it soon.
See? Easy. There are no excuses for ruining perfectly good things.
Not that I did that. Because I wouldn't do that, would I? That's an amateur mistake, for baking losers!
I can only assume it was the eggs. Because otherwise, what could possibly make these taste weird? Nothing, because they're made of good things. If your eggs are good. Which we've discussed.
So just look at the pretty pictures and imagine the molten chocolate taste, sans weird eggs. It's the only way to move on from this sad state of affairs.
Molten Chocolate Cake
4 pieces (squares) semi-sweet baking chocolate
½ cups butter
1 cup powdered sugar
2 whole eggs
2 whole egg yolks
6 Tablespoons flour
Preheat oven to 425 degrees F.
Spray 4 custard cups with cooking spray and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Butter and chocolate whisked together.
Adding some sugar... this does not look a whole lot different.
And the eggs and flour. Only subtle differences now. It just looks chocolatey.
Fill up some ramekins.
Fresh out of the oven, they look pretty poofy.
Gooey chocolatey center. Would be better with ice cream. I also was lazy and did not invert it onto the plate to give you the full effect. Sorry. Sometimes laziness wins.