Molten Chocolate Surprise

YUMMMMM!!! Need a very quick, easy, cheap yet impressive dessert to serve? One that isn’t going to pull you over the limit and leave you wishing you could loosen your belt? This is the dessert for you!

These mini Molten desserts spill chocolate lava out from the center of a decadent moist cake, waiting for you to scoop it up in your spoon. But, the serving is just the right size so you do not feel guilty!

This recipe comes from the most recent Kraft Food & Family catalog. A friend at work brought in the magazine, and I quickly visited their website and signed up for their free periodical. If you’re not yet on their list, I highly recommend it. You can find many simple, tasty recipes there.

One of the best things about these cakes is that the recipe includes everything I have on hand…except the cookies. I used the Chips Ahoy! cookies as the recipe called for, but it also says to try Oreo cookies. Maybe I’ll do that next time since the Chips Ahoy! cookies didn’t all fit into the muffin cups. I had to search and pick out the smaller of the bunch.

Two changes I made: The original recipe calls for “4 squares Baker’s Semi-Sweet Baking Chocolate” but I had Nestle dark chocolate baking squares on hand. Secondly, instead of using whipped cream, I served it with vanilla ice cream. I think this was much better in balancing out the richness.

Have fun with this one. If you try different variations, please let me know!

Molten Chocolate Surprise (adapted from Kraft Food & Family)

Ingredients

4 ounces Nestle’ dark chocolate baking squares
1/2 cup butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 Chips Ahoy! Real Chocolate Chip Cookies
vanilla ice cream

Directions

Preheat oven to 425. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.

Line 12 medium muffin cups with paper liners. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.

Bake 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with small scoop of ice cream.

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