Aug 30, 2007

Molten Chocolate Cakes

The other day, Marie asked me for the recipe for the mini chocolate cakes I baked for Patrick for Valentine's Day. So, here's the only advice is to be VERY careful when you invert the cakes onto a dish. The first one I did broke apart and the chocolate oozed right out...

Molten Chocolate Cakes (Kraft Foods)

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflĂ© dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

1 comment:

Marie said...

OMGosh, they seem so easy....thanks for the recipe, I cannot wait to try them. Thanks for sharing!