This is from the kraft food website, but too heavenly not to share. I asked my husband if it was a recipe to be repeated and he said yes, can you do it tomorrow. You do need to have ramekins or baking custard cups for these, but it is well worth it just buy four. This would be deilicous with raspberry sauce too.
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
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. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
note: I didn't have semisweet baking chocolate so I used semisweet chocolate chips and just guessed on the amount. I am sure it is better with exact amounts, but it was still good.
April White (but really kraft foods)
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