- 8
Ingredients
- Prep time: 15 min
- Cook time: 10 min
- 12 oz. Hershey's Special Dark chocolate
- 1 1/2 sticks butter (12 Tbsp)
- 1 cup granulated sugar
- 1 cup flour
- 4 large eggs beaten
- 1 tsp. vanilla extract
- Confectioners sugar
Preparation
Step 1
Preheat oven to 425°. Grease/butter 12 (6-oz.) oven safe ramekins or custard cups; place on large baking sheet and set aside.
Melt chocolate and butter in medium microwave-safe bowl at HIGH 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, half of flour and salt with wire whisk until blended. Beat in eggs and vanilla. Add in remaining flour and blend well.
Evenly spoon into prepared ramekins and bake 10 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVER BAKE.) Invert cups immediately onto large platter or individual plates. Wait 3-5 minutes; tap gently, if necessary, to release cakes and remove cups. Cover loosely with foil or a clean towels to keep warm. Sprinkle with confectioners sugar and serve immediately. Serve cakes warm as they are or with custard, whipped cream, or ice cream.
*To bake in 12-cup muffin pan, line bottoms of 8 muffin cups with waxed paper, then grease. Evenly spoon in batter. Bake at 425° for 9 minutes or until edges are firm but centers are still slightly soft.