We had my parents over to eat on Super Bowl Sunday and I made this dessert. It is super simple and tastes really great!
Molten Chocolate Cakes - Courtesy of Kraft
Prep Time: 15 min Total Time: 30 min
Makes: 8 servings, one half molten cake each
4 squares BAKER'S Semi-Sweet Chocolate (I used semi-sweet chocolate chips.)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed Cool Whip Whipped Topping
Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
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. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
I used large muffin cups to make these and they turned out well. We didn't have whipped topping and they still were yummy!
For more recipes, check out Tempt My Tummy Tuesdays at Blessed With Grace!
Molten Chocolate Cakes - Courtesy of Kraft
Prep Time: 15 min Total Time: 30 min
Makes: 8 servings, one half molten cake each
4 squares BAKER'S Semi-Sweet Chocolate (I used semi-sweet chocolate chips.)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed Cool Whip Whipped Topping
Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
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. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
I used large muffin cups to make these and they turned out well. We didn't have whipped topping and they still were yummy!
For more recipes, check out Tempt My Tummy Tuesdays at Blessed With Grace!
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