Molten Chocolate Cakes
Time needed
Serving Size / Yield
Ingredients
- Baking cocoa
- 6 oz. semisweet baking chocolate, chopped
- 1/2 C. plus 2 Tbs. butter or margarine
- 3 lg. whole eggs
- 3 lg. egg yolks
- 1 1/2 C. powdered sugar
- 1/2 C. all-purpose flour
- additional powdered sugar, if desired
Directions
Heat oven to 450 degrees. Grease bottoms and sides of six 6-ounce custard cups with shortening; dust with cocoa.
In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down onto each cup;turn plate and cup over and remove cup. Sprinkle with additional powdered sugar. Serve warm.
Note: Do not use self-rising flour. Batter can be made up to 24 hours ahead.
