Molten Chocolate Cakes

Unsweetened baking cocoa

oz semisweet baking chocolate, chopped

1/2

cup plus 2 tablespoons butter or margarine

whole eggs

egg yolks

1 1/2

cups powdered sugar

1/2

cup Gold Medal™ all-purpose flour*

Additional powdered sugar, if desired

Sugared kumquats, if desired

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1

Heat oven to 450°F. Grease bottoms and sides of 6 (6-ounce) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
2

In large bowl, beat whole eggs and egg yolks with wire whisk or egg 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. Place cups on cookie sheet with sides.
3

Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.

Be sure to grease the custard cups with shortening, dust the cups with cocoa and bake the cakes at the correct oven temperature for the right time. These steps are critical to the success of this recipe. If the centers are too cakelike in texture, bake a few minutes less the next time; if they’re too soft, bake a minute or two longer.

*Do not use self-rising flour.
To make ahead, pour the batter 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.