Molten Chocolate Cakes

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Grease eight 6-ounce custard cups and dust with granulated sugar.

3. 3

   In heavy 3-quart saucepan, combine chocolate, butter and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth.

4. 4

   Remove from heat.

5. 5

   Add vanilla; with wire whisk, stir in flour just until mixture is smooth.

6. 6

   In medium bowl,with mixer at high speed, beat sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes.

7. 7

   Fold egg mixture, one-third at a time, into chocolate mixture until blended.

8. 8

   Divide batter evenly among prepared custard cups.

9. 9

   Place cups in jelly-roll pan.

10. 10

    Bake until edge of cake is set but center still jiggles, 8 to 9 minutes.

11. 11

    Cool in pan on wire rack for 3 minutes.

12. 12

    Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates.

13. 13

    Serve immediately with whipped cream or ice cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.