Molten chocolate cakes

These are very tasty chocolate cakes. When you cut into them, the molten centers flow out. You can refrigerate them or freeze them. If you refrigerate them, bake them for 10 minutes, if they are frozen, bake them for 15 minutes before you serve.

INGREDIENTS:

1. Semisweet chocolate(chopped) - 4 ounces


2. Butter (cut into pieces) - 1/2 cup


3. Heavy cream/Whipping cream - 1/4 cup


4. Vanilla extract - 1/2 tsp


5. All purpose flour - 1/4 cup


6. Sugar - 1/2 cup


7. Large eggs - 2


8. Egg Yolks - 2

METHOD:

• In a sauce pan, combine chocolate,butter and cream. Heat over low heat, stirring occasionally, until butter and chocolate have melted and mixture is smooth. Remove from heat . Add vanilla; with wisk, stir in the flour until the mixture is smooth.





• In a medium bowl, with mixer at high speed, beat sugar, eggs and egg yolks until thick and lemon-coloured, about 10 minutes.

• Pour egg mixture, one-third at a time, into chocolate mixture until blended.






• Preheat the oven to 400F. Grease a muffin pan and dust it with sugar.





• Divide the batter equally into the muffin cups.

• Bake until the edges of cakes are set but center still jiggles, 7 to 8 minutes.

• Cool in the pan for 3 minutes. Run knife around the cakes to loosen from sides of cups; invert onto dessert plates.

Serve with whipped cream or ice-cream.....