Molten Chocolate Mini Cakes

By Christie

These luscious cakes feature intense chocolate-flavored liquid center. Make sure not to over bake these miniature cakes, or the liquid centers will set up

Ingredients

• 6 ounces fine-quality bittersweet chocolate (60% cocoa)
• 1/2 cup (1 stick) butter (do not substitute margarine)
• 3 whole eggs
• 3 egg yolks
• 1 1/2 cups powdered sugar
• 3/4 cup all-purpose flour
• Vanilla ice cream (optional)

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 400ºF. Generously spray wells of silicone floral cupcake pan with nonstick cooking spray. Wipe off excess cooking spray from top surface f pan; set pan aside. Coarsely chop chocolate using knife. Combine chocolate and butter in bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30 second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture. Add sugar and flour; mix just until dry ingredients are incorporated using spatula.
3. Divide batter equally among wells using slightly mounded large scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid (Cracks will appear wet. Do not over bake.)
4. Remove pan from oven. immediately place inverted platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.