Molten Chocolate Cake

1
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.
2
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.
3
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.