Lava Cakes

Seriously, who wouldn't love these chocolaty, warm, gooey, mouthwatering cakes? Especially with a dollop of whip cream on top!! And you don't even need to get out your mixer for these, just a bowl you can pop in the microwave and a whisk, and you're good to go. Enjoy! (see my notes at the end of the recipe for variation...)

Lava Cakes

4 squares Baker's semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp flour
thawed cool whip topping

Preheat oven to 425F. Butter four [3/4 cup] custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on High 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.

Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Makes 8 servings, 1 half molten cake each.

Make-ahead: You can prepare the batter for this dessert a day ahead of time. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready to serve.

My notes: I don't have custard cups so I just use a muffin pan. It makes about 8 muffin sized cakes (1 serving each) instead of 4 custard/souffle sized cakes. I only bake for 7 minutes in the muffin pan.