Recipe originally submitted by Anne Ivie
This recipe has the amounts that Anne used in Parentheses.
4 Squares Semi-Sweet chocolate (8 squares)
½ cup butter (1 cup)
1 cup powdered sugar (2 cups powdered sugar)
2 eggs (4 eggs)
2 egg yolks (4 egg yolks)
6 Tablespoons flour (9 Tablespoons flour)
½ cup thawed Cool Whip
Preheat oven to 425 degrees. Butter 4 custard cups or soufflé dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH one minute or until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with a wire whisk. Stir in flour. Divide batter among prepared custard cups. Bake 13 to 14 minutes until sides are firm but inside is soft. Let stand one minute. Carefully run small knife around edges to loosen. Invert cakes into dessert dishes. Serve immediately, topped with whipped topping.
You can bake these in muffin tins: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425 degrees for 10 minutes, or until sides are firm, but centers are soft. Let stand 1 minute.
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