Ingredients:
4 ounces(113 gms.) semi sweet chocolate chips or dark chocolate (i used bournville-rich cocoa)
½ cup butter
1 cup confectioner's sugar
2 eggs
2 egg yolks
6 tablespoons all purpose white flour
preparation:
1. PREHEAT oven to 425°F. Butter 6 molds or soufflé dishes. Place on baking sheet.
2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. YOU CAN ALSO MELT THIS IN A SMALL SAUCEPAN ON MEDIUM HEAT. Stir with wire whisk until chocolate is completely melted.
3. Stir in sugar until well blended.
4. Blend in eggs and egg yolks with wire whisk.
5. Stir in flour. Divide batter among prepared custard cups.
6. BAKE 7-9 mins.in high or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping or ice cream.
4 ounces(113 gms.) semi sweet chocolate chips or dark chocolate (i used bournville-rich cocoa)
½ cup butter
1 cup confectioner's sugar
2 eggs
2 egg yolks
6 tablespoons all purpose white flour
preparation:
1. PREHEAT oven to 425°F. Butter 6 molds or soufflé dishes. Place on baking sheet.
2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. YOU CAN ALSO MELT THIS IN A SMALL SAUCEPAN ON MEDIUM HEAT. Stir with wire whisk until chocolate is completely melted.
3. Stir in sugar until well blended.
4. Blend in eggs and egg yolks with wire whisk.
5. Stir in flour. Divide batter among prepared custard cups.
6. BAKE 7-9 mins.in high or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping or ice cream.
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