Mini Hot Chocolate Cakes

Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 5, 2011

Make with

Gold Medal Flour

Ingredients

ounces semisweet or bittersweet baking chocolate, chopped

1/2

cup plus 2 tablespoons butter or margarine

eggs

egg yolks

1 1/2

cups powdered sugar

1/2

cup Gold Medal™ all-purpose flour

Additional powdered sugar, if desired

can (21 ounces) cherry pie filling, if desired

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1

Heat oven to 450°F. 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.

These cakes are meant to have a hot, flowing chocolate center that oozes out when you cut into them. Oven temperature and baking time are critical to the success of the recipe. Be sure to check at the minimum bake time. If the cakes are too soft or do not hold their shape, bake a minute or two longer. If the centers are too cakelike in texture, bake a few minutes less next time.
Make the batter a day ahead and pour into custard cups. Cover with plastic wrap and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes longer.