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Instructions |
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Preheat oven to 425. Butter four (3/4 cup) custard cups or soufflé dishes. Place on baking sheet.
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Microwave chocolate and butter in large microwaveable bowl on high 1 min. or until butter is melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
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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. Insert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
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Make-Ahead- you can prepare the batter for this dessert a day ahead of time. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready to serve.
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Originally Submitted
6/27/2012
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