Wow, an actual picture of one of the recipes. I found this recipe on pioneer woman's Tasty Kitchen website. (That is where the picture is from.) It is a fun, easy and delicious recipe.
•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
Preparation Instructions
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. *I cooked mine for 15 minutes because I wasn't sure how soft the middle was supposed to be. The middles were still plenty soft.*
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.
1 comment:
can't wait to make them again. Guess I need to buy some cups so I don't have to borrow moms!
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