Molten Chocolate Cakes

I cannot believe it has been a month since I have blogged! For those of you who have been checking in on me to see if I've updated - thanks so much for hanging in there and not giving up on me! I finally found the light at the end of the tax tunnel, but these last few weeks were some of the most stressful ever - I had little time for anything between the taxes, orders, and a wedding cake that had me worried for weeks...(not to mention my regular housework and life's little ups and downs)...I thank God for a strong family support system that is willing to step in and help out when needed!

SO anywhoooo, I'm baaaaack!! AND - I baked today! Yay me!! (you have no idea the withdrawls I've been suffering - it really is a stress reliever to bake, but I was actually too stressed and busy to bake, if you can imagine ;)

So here's what I made - Molten Chocolate Cakes - (click for recipe amounts and printable version). The verdict? Yum-o! These were a big hit with my husband and kids and will definitely be made again.

Want to make them yourself? Here's how:
1. Preheat oven to 425 degrees F. Butter 4 (3/4-cup) custard cups or souffle dishes. Place on baking sheet (or just use cupcake pans and bakers joy)


2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted.(This took 2 45-second intervals for me, you'll still have chunks of chocolate but if you stir it briskly the heat from the butter will melt the chocolate the rest of the way).




3.Stir in sugar until well blended.

4.Whisk in eggs and egg yolks.

5.Stir in flour.
6.Divide batter between prepared custard cups.

7.Bake 13 to 14 min. or until sides are firm but centers are soft. *After reading reviews I only baked 10 minutes* Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately each topped with 1 Tbsp. of whipped topping (I skipped the coolwhip and sprinkled with powdered sugar instead).

A few notes: next time I make these, a few minor changes...first of all, I didn't have ramekins, so I made them in muffin pans...which probably would've worked better if I had put more batter in each. I spread it out among 9 muffin cups, filling about half way full, and they look a little...squatty. Probably should've divided it among about 6 cups instead, because they baked gooey in the center but didn't flow like I wanted them to (like lava). So, note to self, either get ramekins or add more batter per muffin cup! Hope you enjoy them!