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Molten Dark Chocolate Cakes

Molten Dark Chocolate Cakes

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Prep Time:
15 min

Total Time:
30 min

Makes:
8

4 squares BAKER'S Premium 70% Cacao Dark Chocolate

1/2 cup butter

1 cup icing sugar

2 whole eggs

2 egg yolks

6 Tbsp. flour

1 tsp. icing sugar

12 raspberries

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into prepared 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. Sprinkle evenly with 1 tsp. sugar. Top with raspberries. Cut in half. Serve warm.

Kraft Kitchens Tips

Make Ahead

Batter can be prepared ahead of time. Pour into prepared custard cups; cover with plastic wrap. Refrigerate up 24 hours. When ready to serve, uncover and bake as directed.

Size-Wise

Looking for the perfect dessert for a group of chocoholics? One serving of these indulgent molten cakes will hit the spot.

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Rate Recipe

(127)

Rated

by a cook on 1/5/2009
" This is one of my family's favourite desserts. It's delicious and easy to make. I like the fact that it can be made ahead and cooked later."

See All Ratings and Comments

Serving Size = 1/2 molten cake (49 g)

Nutritional Information

Calories

290

Total fat

20 g

Saturated fat

11 g

Cholesterol

130 mg

Sodium

110 mg

Carbohydrate

27 g

Dietary fibre

2 g

Sugars

19 g

Protein

4 g

Vitamin A

15 %DV

Vitamin C

2 %DV

Calcium

2 %DV

Iron

20 %DV