Molten Chocolate Cakes
INGREDIENTS
6 ounces chocolate (dark or semisweet )baking bars
10 tablespoons butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
6 ounces chocolate (dark or semisweet )baking bars
10 tablespoons butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
DIRECTIONS
1. Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes with crisco then dust with cocoa powder. Place on baking sheet.
2. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
3. Bake 14 to 15 min. or just until the tops of the cakes are set. Make sure not to overcook, when the top puffs up and there is no longer visible batter there done. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar. Serve immediately.
1. Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes with crisco then dust with cocoa powder. Place on baking sheet.
2. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
3. Bake 14 to 15 min. or just until the tops of the cakes are set. Make sure not to overcook, when the top puffs up and there is no longer visible batter there done. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar. Serve immediately.
No comments:
Post a Comment