Molten Chocolate Cakes: (Makes 5)
( I first tried these at a friend's house -Jessica- they were awesome, she uses ceramic ramekins though so they were a little bigger)
- 1/3 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 Tablespoons flour
Preheat oven to 425 degrees. Grease 5 of the cups of a standard muffin pan. Microwave the chocolate and butter in large microwavable bowl on high for 1 minute or until butter is completely melted (that's easier but I usually melt the chocolate and butter in a double boiler, so you can do that if you prefer to). Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended (let the mixture cool for about 2 mins). Whisk in eggs and egg yolks. Stir in flour. Divide batter among the muffin cups (fill them all the way up). Bake 9 to 10 minutes or until sides and top are firm (you will see the top starting to show little cracks) and centers should still be "runny". Let stand 1 minute. Carefully run knife around cakes to loosen. Carefully invert cakes. Serve immediately.
Note: You can top the cakes with whipped topping. I just dust them with powdered sugar... you can also take about 1 cup of frozen berries, add a tablespoon or 2 of sugar and simmer them for about 10 minutes. Then use that to top the cakes.
© Paloma King