Someone posted this recipe on Pioneer Woman's Tasty Kitchen and we LOVE it! We first had something like this on our cruise many years ago and we have been looking for a good copycat recipe ever since. This one is so good and really easy. When you cut into the cake, the gooey chocolate middle oozes out. Yum! Give it a try! You will not regret it.
Molten Chocolate Cake
Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy
4 pieces (squares) Semi-sweet Baking Chocolate
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!!!)
2 Tablespoons Sugar
Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.
We skipped the whip cream and ate these with vanilla ice cream and chocolate syrup. I would highly recommend it this way!