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Dark Molten Chocolate cake
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mini cakes

Baker's chocolate


  • 6 oz (168 grm). dark bittersweet chocolate baking bars
  • 10 tbsp (150 ml) butter
  • 1-1/2 cups (350 ml) powdered sugar
  • 1/2 cup (125 ml) flour
  • 3 whole eggs
  • 3 egg yolks
  • Preheat oven to 425 degrees (225 C.).
  • Grease 6 (6 oz) custerd cups and place on baking sheet.
  • Microwave chocolate and butter on high for about 2 minutes.
  • Wisk until chocolate is completely melted.
  • Add powdered sugar and flour and mix well.
  • Add eggs and egg yolks and wisk until blended.
  • Divide into custard cups.
  • Bake about 15 minutes. Edges will be firm, but center soft.
  • Let stand 1 minute, then loosen with knife.
  • Invert on plates and garnish w/ powdered sugar and raspberries.
  • Serve immediately.

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