Sunday, April 3, 2011
Individual Chocolate Ooze Cakes
I love this recipe. It comes out perfect every time. It is so simple to make. DO NOT use self rising flour. If you do, your cake will not ooze ( I made that mistake before). The best part about this recipe is that you can make the batter ahead of time and put it in the refrigerator until you are ready for dessert. Just pop them in the oven about 30 minutes before you are planning to have dessert and you will have a perfectly warm, oozy cake.
Butter for ramekins (any individual size baking dish)
3/4 C. semisweet choc. chips
1 stick of butter
2 large eggs
1/2 C. sugar
3 tablespoons flour
Place baking sheet in preheated 400 degree oven. Butter 4 ramekins.
In microwave melt together butter and chocolate. Set aside to cool. Mix eggs, sugar and flour. Add chocolate mixture. pour into ramekins and place on baking sheet. Bake for 20 min. Let cool 10 min. before eating
Linked up with A Themed Bakers Sunday