Ingredients
- 4 squares semi-sweet chocolate
- 12 cup butter
- 1 cup icing sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons flour
- 12 cup Cool Whip
- thawed
Instructions
- Preheat oven to 425F Butter 4 custard cups or souffle dishes.
- Place on baking sheet.
- Microwave chocolate and butter on high until butter is melted, stirring with whisk, stir in sugar; blend in eggs and yolks and flour.
- Divide among the cups.
- Bake 13-14 minutes until sides are firm and centers soft.
- Let stand 1 minute.
- Carefully run knife around cakes to loosen.
- Invert cakes onto dessert dishes and serve with whipped topping.
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