what you need
1
pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2
cup butter
1 cup powdered sugar
2
whole eggs
2
egg yolks
6
Tbsp. flour
1/2
cup thawed COOL WHIP Whipped Topping
make it
HEAT oven to 425°F.
BUTTER 4 small custard cups; place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.
kraft kitchens tips
SIZE-WISE
Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot.
HOW TO BAKE CAKES IN MUFFIN CUPS
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
MAKE AHEAD
Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
