Molten Chocolate Cakes

photo by:kraft

Think digging into a rich and delicious chocolate cake is awesome? Cue the ooey-gooey center. Seriously, this thing just keeps getting better.

time

prep:

15 min

total:

30 min

servings

total:

8 servings, 1/2 cake each

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What You Need

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

1/2

cup butter

cup powdered sugar

whole eggs

egg yolks

Tbsp. flour

1/2

cup thawed COOL WHIP Whipped Topping

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 425°F.

BUTTER 4 small custard cups; place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Kraft Kitchens Tips

Size-Wise

Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot.

How to Bake Cakes in Muffin Cups

Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.

Make Ahead

Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

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a cook

posted:2/27/2005

It is easy to make and even if you wait a day later after making the batter it is still delicious. The inside is thicker when you place the cake on the plate.

MICHELLE1990

posted:2/27/2005

Made this at a friends house for a dinner party, little nervous since had never made before, but it was GREAT!!! Everyone LOVED it. Highly recommend this recipe!

a cook

posted:2/27/2005

Easy and fun.

cdillman

posted:2/26/2005

I would not top it with cool whip but with a scoop of vanilla ice cream and pour about two tablespoons of chocolate syrup on top of the ice cream. It was a very easy recipe and everyone enjoyed it!

a cook

posted:2/23/2005

I had this on a very expensive restaurant, so when I saw it in your magazine I had to try it.... my family loved it... it was so easy to make... I would make this for company.

mills999

posted:2/21/2005

They taste just like a restraunt made them gourmet. They taste good with rasberry syrup and vanilla ice-cream.

acastano

posted:2/20/2005

I have made this recipe 3 times in the last two months. It is soooo easy! And looks like you really put some time into it. Great for company. I opted for vanilla ice cream instead of cool whip. You can refrigerate unused batter for the next night. Thank You for a true winner.

a cook

posted:2/20/2005

this is an awsome recipt that makes you think you have a gourmet chocolate dessert with lots of preparation...it is simple and elegant! I can't wait to make it again!

a cook

posted:2/19/2005

So good and so easy to make! We loved it. I mixed it up and put it in the oven, then by the time we finished cleaning the dinner dishes, it was ready.

delias1

posted:2/18/2005

It looks and tasted like you've spent hours and but you haven't. It is delicious and will make it again and serve it with ice cream.