Molten Chocolate Cakes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Unsweetened baking cocoa | |
| 6 oz | semisweet baking chocolate, chopped |
| 1/2 cup plus 2 Tbsp | butter |
| 3 | whole eggs |
| 3 | egg yolks |
| 1 1/2 cups | powdered sugar |
| 1/2 cup | flour |
| Additional powdered sugar, if desired | |
Heat oven to 450 degrees. Grease bottoms and sides of six (6 oz) custard cups with shortening; dust with cocoa. In a 2 quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
In a large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater 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 over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.
Recipe uploaded with Shop'NCook for iPhone.
Back to Shop'NCook recipe database