6 tablespoons I Can't Believe It's Not Butter!® Spread
3 squares (1 oz. ea.) bittersweet or semi-sweet chocolate, cut in pieces
1/2 cup granulated sugar
6 tablespoons all-purpose flour
2 large eggs
2 large egg yolks
1/4 teaspoon vanilla extract
How to Make It
Preheat oven to 425° . Line bottom of 4 (4-oz.) ramekins* or custard cups with a round of waxed paper, then grease; set aside.
Microwave I Can't Believe It's Not Butter!® Spread with chocolate in medium microwave-safe bowl at HIGH 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, flour and salt with wire whisk until blended. Beat in eggs, egg yolks and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.
Arrange ramekins on baking sheet. Bake 13 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVER BAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges. Unmold onto serving plates, then remove waxed paper. Sprinkle with confectioners sugar and serve immediately.
*To bake in 12-cup muffin pan, line bottoms of 8 muffin cups with waxed paper, then grease. Evenly spoon in batter. Refrigerate as above. Bake at 425° for 9 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVERBAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges and gently lift out of pan. (Do not turn pan upside-down to unmold.) Arrange cakes, bottom side up, on serving plates, 2 cakes per serving. Remove waxed paper and sprinkle as above.
NOTE: Recipe can be halved.
Nutrition Information per serving: Calories 430, Calories From Fat 230, Saturated Fat 9g, Trans Fat 0g, Total Fat 26g, Cholesterol 210mg, Sodium 210mg, Total Carbohydrate 46g, Sugars 34g, Dietary Fiber 2g, Protein 7g, Vitamin A 20%, Vitamin C 0%, Calcium 2%, Iron 10%
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I tried this last night as I was making dinner at a friends house for her and her family. I made this ahead and toted over in the cupcake pan. They turned out very well, the recipe was easy to assemble. I would have reduced the baking time by about 1 min as the outside cakes, in the cupcake pan were a bit overdone. It is very important that you use the wax paper, it holds the gooey middle in when you take out the cakes!
Overall, comments were good, but everyone said it really needed the powdered sugar or it would not have been sweet enough. This recipe was quick easy and a crowd pleaser!
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