Monday, September 5, 2011

Molten Chocolate Cakes

4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup icing sugar
2 eggs
2 egg yolks
6 Tbsp flour
1/2 cup raspberry puree (optional)
1/2 cup whipping cream or Cool Whip, thawed

PREHEAT oven to 425°F. Grease 8(3/4-cup) custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in largemicrowavable bowl on HIGH 1 min. or until butter is melted. Stir with wirewhisk until chocolate is completely melted. Stir in sugar until well blended.Whisk in eggs and egg yolks. Stir in flour. Divide batter between preparedcustard cups.

BAKE 13 to 14 min. or until sidesare firm but centres are soft. Let stand 1 min. Carefully run small knifearound cakes to loosen. Drizzle raspberry puree onto plate (if using) and invert cakes onto dessert dishes. Serve immediately,each topped with 1 Tbsp. whipped topping and serve immediately.
Serves: 8 (Original recipe from

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