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MOLTEN CHOCOLATE CAKES




Source of Recipe


Baker's Chocolate


List of Ingredients






1 package (6 ounces) Baker’s Bittersweet Baking Chocolate
10 tablespoons butter
1 ½ cups powdered sugar
½-cup flour
3 whole eggs
3 egg yolks



Recipe





Grease 6 (6 ounce) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; stir with wire whisk until well blended. (The batter may seem like it will not get smooth, but don’t give up…keep whisking!) Divide butter evenly among prepared custard cups.

Bake at 425ºF for 14 to 15 minutes or until cakes are firm around edges but soft in the centers. Let stand 1 minute. Run small knife around cakes to loosen. Carefully invert cake onto dessert dishes. Garnish as desired. Serve immediately.

Make-Ahead Tip: Batter can be made the day ahead; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.