Saucy Center Chocolate Cakes
1/2 cup butter
8 ounces semi-sweet chocolate - cut up
2 tablespoons hazelnut coffee drink syrup
1/2 cup sugar
2 tablespoons Pillsbury All Purpose flour
Heat oven to 400ºF. Generously grease and lightly flour six 6-ounce custard
cups. In medium saucepan, melt butter and chocolate over low heat, stirring
until smooth. Set aside.
In medium bowl, combine eggs and syrup; beat at high
speed until foamy. Gradually beat in sugar; continue beating at high speed until
light and thickened. Add flour and chocolate mixture; beat at low speed just
Fill each greased and floured cup about 3/4 full. Place custard
cups on cookie sheet.
Bake at 400ºF. for 11 to 15 minutes or until cakes are
puffed and crusted, but still soft in center. Cool 5 minutes. Invert cakes onto
individual dessert plates. Sift powdered sugar over cakes. Serve warm. 6
Served warm, these rich, souffle-like cakes are meant to have a soft, creamy
center that will ooze out when you cut into the center. Kitchen Tip: Oven
temperature and baking time are critical in this recipe. Since ovens vary, try a
practice run before you make these for company and record the exact baking time.
If the center of the dessert is cake-like in texture, bake for several minutes
less next time. If the entire cake is saucy, bake it a minute or two longer.
Make-Ahead Tip These cakes can be assembled, covered and refrigerated up to two
hours before you bake them. You may need to add a few minutes of baking time.
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