Molten Chocolate Cakes

Molten Chocolate Cakes ~Tiffany Sheppard

4 squares Semi-sweet baking chocolate

½ cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tbsp flour

Whipped topping or homemade whipping cream (optional)

Preheat oven to 425 Butter 4 (3/4) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in bowl on high for 1 minute or until butter is melted. Stir with a wire whisk until all the chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour and divide batter between prepared cups.

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute and carefully run knife along the edges and invert onto plate. Top with topping and serve warm.

(I used some mini bundt cake pans and they were fine….you might want to cook then a little less than it calls for. I would try 10 minutes and add more time if needed. You want the center to be soft and lava like.)