Sunday, June 3, 2012

Molten Chocolate Cakes


1 pkg (6 squares) bittersweet baking chocolate
10 Tb butter
1 1/2 cups powdered sugar
1/2 cup flour 
3 whole eggs 
3 egg yolks

Preheat oven to 425.  
Grease six (six ounce) custard cups or souffle dishes (cupcake pan would work, too).  
Place on baking sheet

Microwave chocolate and butter in large microwaveable bowl on high 2 min 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.  
Divide batter evenly among prepared custard cups.

Bake 14 to 15 min or until cakes are firm around the edges but soft in the centers.  
Let stand 1 min. Run small knife around cakes to loosen.  
Immediately invert cakes onto serving plate.  
Sprinkle lightly with powdered sugar and garnish with raspberries, if desired.  

(from Baker's Choc Dessert for Chocolate Lovers)

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