Terilee's Molten Mocha Cakes Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pkg (8 squares) Baker's semisweet baking chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
1/2 cup dry General Foods International coffee, any flavor
5 whole eggs
4 egg yolks
3/4 cup flour
raspberries
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Directions: |
Directions:Preheat oven to 425º. Grease eight (6 oz) custard cups or souffle dishes. Place on a baking sheet. Microwave chocolate and butter in large microwaveable bowl on high two minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and coffee; mix well. Add whole eggs and egg yolks; stir until well blended. Stir in flour. Pour batter evenly into prepared custard cups. Bake 15 minutes or until cakes are firm around edges but soft in the centers. Let stand one minute. Run a small knife around the cakes to loosen. Carefully invert cakes onto dessert dishes. Garnish with a light sprinkling of additional powdered sugar and fresh raspberries. Serve immediately. Makes 8 servings. |
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Number Of
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Number Of
Servings:8 |
Personal
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Personal
Notes: From my friend Terilee Fletcher. Best served with some Bailey's and coffee....
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