Molten Chocolate Cakes
Prep Time:15 min
Total Time:
30 min
30 min
Makes:
8 servings, one half molten cake each
8 servings, one half molten cake each
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 (I used vanilla ice cream instead)
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé 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.
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.
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