Top these gooey-center, intense chocolate desserts with powdered sugar.

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Ingredients

Directions

  • Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, soufflé dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.

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  • In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.

  • In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.

  • Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.

Nutrition Facts

544 calories; 45 g total fat; 282 mg cholesterol; 233 mg sodium. 36 g carbohydrates; 7 g protein;

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