Molten Chocolate Cakes

what you need

1

pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate

1/2

cup  butter

1       cup  powdered sugar

2

whole  eggs

2

 egg yolks

6

Tbsp.  flour

1/2

cup   thawed COOL WHIP Whipped Topping

make it

HEAT oven to 425°F.

BUTTER 4 small custard cups; place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

kraft kitchens tips

SIZE-WISE

Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot.

HOW TO BAKE CAKES IN MUFFIN CUPS

Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.

MAKE AHEAD

Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.