Friday, October 22, 2010


Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped (6 oz of chocolate chips will work)
1/2 cup plus 2 tablespoons butter or margarine
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
Additional powdered sugar, if desired

1. Heat oven to 450°F. Grease bottoms and sides of custard cups with shortening; dust with cocoa. In a bowl, melt chocolate and butter in microwave, stirring every 30seconds. Cool slightly.

2. In large bowl, beat whole eggs and egg yolks until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

3. Bake 13 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

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