"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Molten Dark Chocolate Cakes Recipe

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This recipe for Molten Dark Chocolate Cakes, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Lokhorst
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 squares Bakers premium 70% dark chocolate
1/2 c. butter
1 c. icing sugar
2 whole eggs
2 yolks
6 T flour
1 tsp icing sugar
12 raspberries

Directions:
Directions:
Preheat oven to 425. Butter four 3/4 cup custard cups or souffle dishes. Place on baking sheet.
Micowave chocolate and butter in large microwaveable bowl on high for 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 c. sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into prepared custard cups.
Bake 13-14 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. Serve warm.

Number Of Servings:
Number Of Servings:
4 large or 8 half cakes
Preparation Time:
Preparation Time:
15 mins.
Personal Notes:
Personal Notes:
Definately a special occasion dessert. Don't even ask how many calories are in this!! (Taken from the Baker's chocolate box after much searching for the perfect molten cake recipe.)

 

 

 

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