Molten Chocolate Cakes

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Molten Chocolate Cakes

1 pkg. (8 squares) semi-sweet baking chocolate

1 cup (2 sticks) butter 

2 cups powdered sugar 

¾ cup flour

5 whole eggs

4 egg yolks

powdered sugar and raspberries (opt)

Preheat oven to 425 degrees.  Grease 8 (6 oz.) custard cups or soufflé dishes.  Place on baking sheet (covered with parchment paper for mess).  Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted.  Stir with wire whisk until chocolate is completely melted.  Add powdered sugar and flour, mix well.  Add whole eggs and egg yolks; stir until well blended.  Pour batter evenly into prepared custard cups.  Bake 15-16 minutes, or until cakes are firm around edges but soft in the centers.  Let stand 1 minute.  Run small metal spatula around cakes to loosen.  Carefully invert cakes onto dessert dishes.  Sprinkle lightly with additional powdered sugar and raspberries, if desired.  Serve warm.

*The timing is very important on these cakes, so be careful and test it out in your oven.  You don’t want the whole cake to be undercooked, but you also don’t want all of the gooey center to turn to cake.  Enjoy!!!