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Molten Chocolate Cake |
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Prep: 15 mm.
Total: 30 mm.
A really simple recipe
that will surely please the choco-holic.
You can prepare the batter
for this dessert a day ahead of time. Pour into
prepared custard cups, cover with wrap and
refrigerate. Bake as directed when ready to serve. |
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4 squares semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
1/2 cup thawed Cool Whip Whipped Topping
Preheat the oven to 425°F.
Butter four (3/4-cup) custard cups or soufflé dishes.
Place on a baking sheet.
Microwave the chocolate and butter in large microwaveable bowl
on HIGH for 1 min. or until butter is melted.
Stir with a wire whisk until the chocolate is completely
melted.
Stir in the sugar until well blended.
Blend in the eggs and egg yolks with wire whisk.
Stir in the flour.
Divide the batter between prepared custard cups.
Bake for 13 to 14 min. or until sides are firm but centers are
soft.
Let stand for 1 min.
Carefully run a small knife around cakes to loosen.
Invert the cakes onto dessert dishes.
Serve immediately, topped with whipped topping.
Serves 8 |
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