This decadent recipe is from Kraft Foods. It's easy enough to make and tastes delicious. It looks like I'll be gaining some weight, but who's to say we still will be here tomorrow. So I've decided to live it up:)Be careful when microwaving the chocolate, if you use it on a high setting, there is a big chance the chocolate will burn. I had never seen burnt chocolate before. I actually didn't even know that chocolate can burn:) If you don't want to take a chance, you can also use the homemade version of the classic "double boiler"method: Place the chocolate in a small pot. Take a second, larger pot and bring a couple of inches of water to a gentle boil. Lower the small chocolate containing pot in, cover with larger pot's lid and wait for the steam from the boiling water do the job. It shouldn't take more than a couple of minutes, depending on the quantity you're melting.
Please feel free to comment if you bake these wonderful chocolate cakes.
DARK MOLTEN CHOCOLATE CAKES
Ingredients:
6 oz. (1-1/2 pkg.) Dark Bittersweet Chocolate Baking Bars
10 Tbsp. butter
1-1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
Directions:
Preheat oven to 425°F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on medium (50%) 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted.
Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers.
Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.
Make-Ahead:Batter can be made the day before; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.
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