1 package (8 squares) Semi-sweet baking chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
1/2 cup international coffee, any flavor
5 whole eggs
4 egg yolks
3/4 cup flour
raspberries
Grease 8 (6 ounce) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flavored instant coffee; mix well. Add whole eggs and egg yolks; stir until blended. Stir in flour. Divide batter among prepared custard cups.
Bake at 425 for 15 to 16 minutes or until cakes are firm around edges but solid in centers. Let stand 1 minute. Run small knife around cakes to loosen. Carefully invert onto dessert dishes. Sprinkle lightly with additional powdered sugar, if desired. Garnish with raspberries. Serve immediately.
*I usually cook for 12-13 minutes.
**Coffee can be omitted
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