Surprisingly quick, and easy, this is truly an all time favorite!2/3 C semi sweet chocolate chips
1 stick butter
1 C powdered sugar
2 eggs + 2 egg yolks
6 Tbl flour
If you're making these in muffin tins, grease very well. Run a knife around the edges to loosen after letting stand for 1 minute. I think you'll have to invert the entire pan onto a serving platter all at once to get them out. Preheat oven to 425* Butter 4 (¾ C) custard cups or ramekins. Place on baking sheet. Microwave chocolate and butter in bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups. Bake 15 minutes, until sides are firm but centers are soft. Let stand 1 minute. Carefully run a knife around cakes to loosen. Invert cakes onto dessert dishes; serve immediately with vanilla ice cream. Here's a pic of ramekins, and here's one of custard cups.
3 comments:
that looks so good! and it sounds like something i can manage-but i'm a dork and have never heard of those pans before, can you buy them anywhere? would it work if i did them in a muffin tin? i love the recipes you post!!!
Hey Kate! To bake in muffin tins: pour evenly among nine well-greased medium muffin cups (or you could half the recipe and do 4-5). Bake at 425ºF for 7 min. or until sides are firm but centers are soft. Let stand 1 min. Run knife around edges to loosen cakes and remove from pan as directed. I've never tried it this way, I would imagine it is a little more difficult to invert the pan to get them out. Good luck!
YUM! I was going to ask how to do them if I don't own custard cups, but you already answered that! Great!
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