You actually undercook these fabulous chocolate cakes, flavored fast with hazelnut coffee syrup, to create the irresistible liquid center.
oz. semisweet chocolate, chopped
tablespoons hazelnut coffee drink syrup
tablespoons all-purpose flour
Heat oven to 400°F. Generously grease and lightly flour seven 6-oz. custard cups. In medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Set aside.
In medium bowl, combine eggs and syrup; beat with electric mixer at high speed until foamy. Gradually beat in sugar; continue beating at high speed for 2 minutes until light and thickened. Add flour and chocolate mixture; beat at low speed just until blended. Fill each greased and floured custard cup about 3/4 full. Place cups on cookie sheet.
Bake at 400°F. for 11 to 15 minutes or until cakes have formed top crust, but are still soft in center. Cool 5 minutes. Invert cakes onto individual dessert plates. Sift powdered sugar over cakes. Serve warm.
Coffee drink syrups are versatile flavorings for desserts and drinks. They are perfect for smoothies and malts, and they make nice ice cream toppings.
If the cakes cool after eing removed from the custard cups, reheat each one in the microwave to 15 to 20 seconds or until warm.
Spoon whipped cream next to each cake and garnish with fresh strawberries or raspberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/7 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 Other Carbohydrate; 5 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.