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Chocolate Molten Cakes
1 3/4 cups semi-sweet chocolate chips
2 Tbsp unwhipped whipping cream
3/4 cup unsalted butter
3 eggs
3 egg yolks
1/3 cup sugar
1 1/2 tsp vanilla
1/3 cup flour, sifted
3 Tbsp unsweetened cocoa powder
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1. For the filling, combine 3/4 cup of the chocolate chips and whipping cream. I use a double boiler to gently melt the chocolate. (That is a pot of low simmering water not touching a bowl set on top) Remove from heat. Cool, stirring occasionally. Cover and chill for about 45 minutes or until firm.
2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 cup of chocolate chips and the butter over low heat until melted. Remove from heat; cool.
3. Form filling into 6 equal balls (I did 5 since we had 5 members of our family and it made it even gooey-er) then set aside. Lightly grease and flour 6 (or 5 in my case) ramakins (6 oz custard cups). Place dishes in a 15x10 pan; set aside.
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5. Bake at 400 degrees for about 13 minutes or until the cakes feel firm at the edges (it should not be set in the middle). Cool in dishes for 2-3 minutes. Using a knife, loosen cakes from the sides of the dishes. Invert onto dessert plates. You can garnish with powdered sugar and raspberries or with a dollop of whipped cream. This recipe was given to me by BJ L. in my ward, and she is a master of chocolate desserts! I hope you enjoy it!