Ingredients
- 226 g BAKERS Semi-Sweet Chocolate", "12 cup butter", "4 eggs", "12 cup granulated sugar", "2 tablespoons cooled brewed roast coffee", "14 cup flour", "1 tablespoon icing sugar
Instructions
- PREHEAT oven to 400F Microwave chocolate and butter in medium microwaveable bowl on MEDIUM 3 minute or until butter is melted.
- Stir until chocolate is completely melted; set aside.
- BEAT eggs, granulated sugar and coffee in large bowl with electric mixer on medium speed until thickened.
- Add flour and the chocolate mixture; beat just until blended.
- Pour into 6 generously greased and lightly floured 6-oz.
- custard cups; place cups on baking sheet.
- BAKE 11 to 15 minute or until cakes are puffed with crusted tops, but still soft in the centres.
- Cool 5 minute Invert cakes onto individual dessert plates.
- Sift icing sugar evenly over the cakes.
- Serve warm.
← Back to all recipes