Preheat oven to 450°. Spray bottoms and sides of six-ounce silicone or custard cups, spray with cooking spray that has flour in it and then dust with cocoa and sprinkle optional shredded coconut.
Melt chocolate, butter and vanilla over low heat in a small saucepan, stirring often. Cool a little before pouring into cake mixture.
Beat eggs and egg yolks in a large mixing bowl with electric mixer or wire whisk until well blended. Beat in 2-cups of powdered sugar. Beat in melted chocolate mixture and flour. Place prepared baking cups on cookie sheet with sides so they don’t slide off placing them in and out of the oven. Divide batter evenly among cups.
Bake at 450° for 12 to 14 minutes or until sides are set and center of cakes are still soft, tops will be puffed and cracked. Let stand for 3 to 5 minutes. Run a butter knife along sides of cakes to loosen. Place small place over each cake right after loosening, turn upside down, and remove cup. Sprinkle with additional powdered sugar and serve warm.
Note: Be sure to follow the steps along with the correct oven temperatures for the right amount of time to ensure success. These steps mean everything to this cake. If the centers are to solid like cake then bake a little less next time or if they are too soft bake a little longer next time.
You can find this recipe plus much more at Cristie's Cookin. Be sure to visit and submit your favorite recipe for a chance to win a "Gotcha Covered" apron.
Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com
No comments:
Post a Comment