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Molten Chocolate Cakes

This dessert has been popular for a while now (a.k.a lava cakes) and I don’t think it will ever go out of style, though I haven’t made them in a few years. They are as dangerously good as ever! I added a pinch of salt and maybe 1/4 tsp of vanilla but otherwise stuck to the recipe. If you’re having a small get together with friends or you have a small family and you want to make something special, these decadent cakes will hit the spot. Be very careful not to over cook them. I made that mistake once at a friends get-together and it’s haunted me ever since! lol

Photo: Kraft Canada

Molten Chocolate Cakes

4 oz. Baker’s Semi-Sweet Chocolate
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
8 tsp. thawed Cool Whip Whipped Topping

Heat oven to 425°F.

Butter 4 (3/4-cup) custard cups or ramekins. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into custard cups.
Bake 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Remove cups. Cut in half. Top with Cool Whip. Serve warm.

MAKE AHEAD
Batter can be prepared ahead of time. Pour into prepared custard cups; cover with plastic wrap. Refrigerate up 24 hours. When ready to serve, uncover and bake as directed.

HOW TO BAKE CAKES IN MUFFIN CUPS
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centres are still soft. Let stand 1 min. Do not cut in half. Makes 10 servings, 1 cake (39 g) each.

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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