Molten Mocha Cakes

• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces
• 1 cup butter
• 1/2 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
• 2 cups powdered sugar
• 5 whole eggs
• 4 egg yolks
• 3/4 cup flour
• 1 cup fresh raspberries
• 2 Tbsp. powdered sugar

1. Heat oven to 425F.
2. Spray 8 (6-oz.)
3. ramekins or souffle dishes with cooking spray.
4. Place on baking sheet.
5. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
6. or until butter is melted.
7. Whisk until chocolate is completely melted and mixture is well blended.
8. Add flavored instant coffee and 2 cups powdered sugar; mix well.
9. Add whole eggs and egg yolks; stir until blended.
10. Stir in flour.
11. Spoon into prepared ramekins.
12. Bake 15 to 16 min.
13. or until cakes are firm around edges but soft in the centers.
14. Let stand 1 min.
15. Run small knife around cakes to loosen.
16. Carefully unmold cakes onto dessert plates.
17. Add raspberries.
18. Sprinkle cakes with 2 Tbsp.
19. powdered sugar.
20. Cut in half.
21. Serve immediately.

chocolate, butter, international, powdered sugar, eggs, egg yolks, flour, fresh raspberries, powdered sugar

Taken from www.kraftrecipes.com/recipes/-34488.aspx (may not work)