Molten Chocolate Surprise Kraftfoods

MOLTEN CHOCOLATE SURPRISE

Steps:

• Heat oven to 425°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until blended. Gradually beat into chocolate mixture.
• Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, in each cup; cover with batter.
• Bake 8 min. or until cakes are firm around edges but still soft in centers. Cool in pan 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve desserts topped with COOL WHIP.

MOLTEN CHOCOLATE SURPRISE (KRAFTFOODS)

Steps:

• Preheat oven 425.
• microwave chocolate and butter in large bowl HIGH 2 minute.
• Stir with wire wisk until well blended.
• Beat 2 whole eggs,2 egg yolks, surgar,and flour until well blended.
• Gradually add chocolate mixture beating constantly until well blended.
• Line muffin cups with paper liner place 1 cookie in bottom of each cup cover with batter 2/3 full.
• Bake 8 min or until edges are firm and the center is soft.
• let stand 1min.
• invert onto dessert dish remove paper liners.
• serve with whipped topping or Ice cream.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.