-
1
Preheat oven to 425u00b0 . Line bottom of 4 (4-oz.) ramekins* or custard cups with a round of waxed paper, then grease; set aside.
-
2
Microwave I Can't Believe It's Not Butter!(R) Spread with chocolate in medium microwave-safe bowl at HIGH 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, flour and salt with wire whisk until blended. Beat in eggs, egg yolks and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.
-
3
Arrange ramekins on baking sheet. Bake 13 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVER BAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges. Unmold onto serving plates, then remove waxed paper. Sprinkle with confectioners sugar and serve immediately.
-
4
*To bake in 12-cup muffin pan, line bottoms of 8 muffin cups with waxed paper, then grease. Evenly spoon in batter. Refrigerate as above. Bake at 425u00b0 for 9 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVERBAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges and gently lift out of pan. (Do not turn pan upside-down to unmold.) Arrange cakes, bottom side up, on serving plates, 2 cakes per serving. Remove waxed paper and sprinkle as above.
-
5
NOTE: Recipe can be halved.
-
6
Calories 430, Calories From Fat 230, Saturated Fat 9g, Trans Fat 0g, Total Fat 26g, Cholesterol 210mg, Sodium 210mg, Total Carbohydrate 46g, Sugars 34g, Dietary Fiber 2g, Protein 7g, Vitamin A 20%, Vitamin C 0%, Calcium 2%, Iron 10%
