from Better Homes and Gardens New Baking Book
(found on thisweekfordinner.com), pic from this link
INGREDIENTS:
3/4 C butter (1 1/2 sticks)
6 oz. semisweet chocolate, chopped (we used a cup of chocolate chips)
Granulated sugar to dust the little custard cups
3 eggs
3 egg yolks
1/3 C sifted powdered sugar
1 1/2 t. vanilla
1/4 C flour
2 T unsweetened cocoa powder
1. In heavy saucepan, combine butter and chopped chocolate; melt over low heat, stirring constantly. Remove from heat; cool. Grease six 1-cup souffle dishes/ramekins or 6-oz custard cups with butter. Coat with granulated sugar.
2. Beat eggs, egg yolks, powdered sugar and vanilla with an electric mixer on high speed about 5 mins or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.
3. Bake in a 400 degree oven 12-14 mins or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 minutes. Invert with pot holders onto plates. Cool 15 mins before serving. Can sprinkle with sifted powdered sugar and top with spiral garnishes and raspberries.
We didn't let them cool for 15 minutes before eating. My favorite part was the gooey insides-- tasted like melted chocolate chips!
