Mini Hot Chocolate Cakes

 

5

ounces semisweet or bittersweet baking chocolate, chopped

1/2

cup plus 2 tablespoons butter or margarine

3

eggs

3

egg yolks

1 1/2

cups powdered sugar

1/2

cup Gold Medal® all-purpose flour

Additional powdered sugar, if desired

1

can (21 ounces) cherry pie filling, if desired

• 1 Heat oven to 450ºF. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• 2 Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
• 3 Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.