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16 servings, 1/2 cake each
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Very chocolatey with warm fudgy centers, these easy-to-make desserts are the perfect desserts to serve at your next special occasion.
Prepare as directed, omitting the flavored instant coffee.
The cake batter can be prepared ahead of time. Pour into prepared ramekins, cover with plastic wrap and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
If you don't have ramekins or soufflé dishes, you can still prepare this delicious dessert. Prepare batter as directed; spoon evenly into 8 muffin pan cups sprayed with cooking spray. Bake 14 to 15 min. or until cakes are firm around edges but soft in the centers. Continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I didn't make this exact recipe. I made the Baker's Chocolate recipe in the 2006 holiday issue and it was to die for. The only difference between this recipe and the one I made was there were no raspberries or mocha added..So sweet, rich and decandent! Extremely fattening but what a treat!
It was quick and easy to make. A little surprise when served.