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Mini-Molten Chocolate Cakes

3/4 cup butter

6 ounces semisweet chocolate, chopped

Granulated sugar

3 large eggs

3 large egg yolks

1/3 cup sifted powdered sugar

1 1/2 teaspoons vanilla extract

1/4 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

 

Mocha Cream (recipe follows)

Sifted powdered sugar (optional)

Raspberries or strawberries (optional)

Chocolate Spirals (optional - instructions follow)

1. In a heavy saucepan combine butter and chopped chocolate. Cook and stir over low heat until melted. Remove from heat; cool.
2. Grease six 1-cup souffle dishes or 6-ounce custard cups. Coat with granulated sugar. Place in a shallow baking pan; set aside.
3. Beat eggs, egg yolks, 1/3 cup powdered sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa powder over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.
4. Bake in a 400*F (205*C) oven for 12 to 14 minutes or until cakes rise slightly and feel firm at edges and softer in centers. Cool in dishes for 5 minutes. Invert onto dessert plates. Cool for 15 minutes.
5. Serve with Mocha Cream. If desired, sprinkle with additional sifted powdered sugar and garnish with raspberries or strawberries and Chocolate Spirals.

Makes 6 servings.

Mocha Cream

1 teaspoon instant espresso coffee powder or 2 teaspoons instant coffee crystals

1 teaspoon hot water

1/2 cup whipping cream

2 tablespoons powdered sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon vanilla extract

1. Combine espresso powder or coffee crystals with the hot water until dissolved.
2. In a chilled bowl, combine the whipping cream powdered sugar, cocoa powder, vanilla and espresso mixture. Beat with chilled beaters of an electric mixer until soft peaks form.

Chocolate Spirals: Melt 6 ounces chocolate and 1 tablespoon vegetable shortening; cool slightly. Pipe onto waxed paper in spiral shapes. Let dry.

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