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.
Originally Submitted
8/11/2009
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