- 4 squares semi-sweet chocolate
- 1/2 cup (1 stick) butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 T. flour
- 1/2 cup thawed whipped topping
Preheat the oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place them on a baking sheet.
Microwave the chocolate and butter in a large microwaveable bowl on HIGH for 1 minute or until the butter is melted. Stir with a wire whisk until the chocolate is completely melted. Stir in the sugar until well blended. Blend in the eggs and egg yolks with a wire whisk. Stir in the flour. Divide the batter among the prepared custard cups.
Bake for 13 to 14 minutes or until the sides are firm but the centers are soft. Let stand for 1 minute. Carefully run a small knife around the cakes to loosen. Invert the cakes onto dessert dishes. Serve immediately, topped with whipped topping.
- Yields: 4 servings
- Preparation Time: 30 minutes
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