Molten Lava Cake

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4 oz. Baker’s Semi-Sweet Chocolate
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
8 tsp. thawed Cool Whip Whipped Topping

HEAT oven to 425°F.

BUTTER 4 (3/4-cup) custard cups or ramekins. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into custard cups.

BAKE 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Remove cups. Cut in half. Top with Cool Whip. Serve warm.

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