Chocolate Lava Cakes

  1. Preheat oven to 425u0b0 . Line bottom of 4 (4-oz.) ramekins* or custard cups with a round of waxed paper, then grease; set aside.
  2. Microwave I Can't Believe It's Not Butter!(R) 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.
  3. 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.
  4. *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 425u0b0 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.
  5. NOTE: Recipe can be halved.
  6. 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%

i, bittersweet, granulated sugar, allpurpose, salt, eggs, egg yolks, vanilla, confectioners sugar

Taken from www.myrecipes.com/recipe/chocolate-lava-cakes (may not work)

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