"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Molten Chocolate Cakes Recipe

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This recipe for Molten Chocolate Cakes, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Peters - Northeast HS, Goose Lake
Added: Thursday, April 30, 2009


4 squares Baker’s Semi-Sweet Baking Chocolate – may substitute 4 oz. chocolate chips
½ c. butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 T. flour
½ c. Cool Whip Whipped Topping, thawed

1. Preheat oven to 425° F.
2. Butter 4 (3/4 cup) custard cups or soufflé dishes. Place on baking sheet.
3. Microwave chocolate and ½ cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted.
4. Stir with wire whisk until chocolate is completely melted.
5. Stir in sugar until well blended.
6. Whisk in eggs and egg yolks.
7. Stir in flour.
8. Divide batter between prepared custard cups.
9. Bake 13 to 14 min. or until sides are firm but centers are soft.
10. Let stand 1 min.
11. Carefully run small knife around cakes to loosen.
12. Invert cakes onto dessert dishes.
13. Top with 1 Tbsp. of whipped topping and serve immediately.




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