Molten Chocolate Cakes

By Hklbrries

"Jessica Fox's family loves these warm cakes - they're decadent yet easy to prepare. Another bonus: They freeze well (for up to two weeks). Bake for 16 minutes if frozen."

Ingredients

• 1/4 cup granulated sugar, plus additional for dusting
• 4 squares (4 oz) semisweet chocolate, chopped
• 1/2 cup (1 stick) butter or margarine, cut into pieces
• 1/4 cup heavy or whipping cream
• 1/2 tsp vanilla extract
• 1/4 cup all-purpose flour
• 2 large eggs
• 2 large egg yolks
• Confectioners' sugar
• Whipped cream or vanilla ice cream, optional

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 F. Grease eight 6-ounce custard cups. Dust with granulated sugar.

In heavy 3-quart saucepan, heat chocolate, butter, and cream over low heat, stirring occasionally, until chocolate has melted and mixture is smooth. Remove pan from heat. Add vanilla. With wire whisk, stir in flour just until mixture is smooth.

In medium bowl, with mixer at high speed, beat 1/4 cup granulated sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes. Fold egg mixture, one-third at a time, into chocolate mixture until blended.

Divide batter evenly among prepared custard cups. (Can be made ahead. Wrap well and refrigerate up to 24 hours or freeze up to 2 weeks.) Place cups in jelly-roll pan and bake cakes until edges are set but centers still jiggle, 8 to 10 minutes.

Cool in pan on wire rack 3 minutes. Run thin knife around sides of cups to loosen cakes; invert onto plates. Dust with confectioners' sugar. Serve immediately with whipped cream or ice cream, if desired.


Nutrition Information:
Per serving
280 calories
22 g total fat (12 g saturated fat)
148 mg cholesterol
140 mg sodium
20 g carbohydrates
1 g fiber
4 g protein