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Molten Mocha Cakes




Source of Recipe


Internet


List of Ingredients




1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
½ cup GENERAL FOODS INTERNATIONAL COFFEES, Viennese Chocolate Cafe Flavor
5 eggs
4 egg yolks
¾ cup flour
Raspberries (optional)


Recipe



BUTTER 8 (6-oz.) custard cups or souffle dishes. Place on cookie sheet.
MICROWAVE chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flavored instant coffee; mix well. Whisk in eggs and egg yolks. Stir in flour. Pour evenly into prepared cups.
BAKE at 425°F for 15 to 16 minutes or until firm around edges but soft in centers. Let stand 1 minute; run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar. Garnish with raspberries, if desired. Serve immediately. Makes 8.

Make-Ahead: Prepare and bake cakes as directed. Cool slightly. Do not remove from cups. Cover with plastic wrap. Refrigerate up to 2 days. Place custard cups on cookie sheet. Bake at 425°F for 15 to 16 minutes or until thoroughly heated. Cool 1 minute and continue as directed.