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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 4 oz. Baker's Semi-Sweet Chocolate
- 1/2 cup butter
- 1 cup icing sugar
- 2 whole eggs
- 2 egg yolks
- 6 Tbsp. flour
- 8 tsp. thawed Cool Whip Whipped Topping
Method
- Heat oven to 425F.
- Butter 4 (3/4-cup) custard cups or ramekins.
- Place on baking sheet.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min.
- or until butter is melted.
- Stir with whisk until chocolate is completely melted.
- Add 1 cup sugar; mix well.
- Blend in whole eggs and egg yolks.
- Stir in flour.
- Pour into custard cups.
- Bake 13 to 14 min.
- or until sides are firm but centres are still soft.
- Let stand 1 min.
- Carefully run small knife around edges of cakes to loosen.
- Invert cakes onto dessert plates.
- Remove cups.
- Cut in half.
- Top with Cool Whip.
- Serve warm.
