Molten Mocha Cakes

• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped
• 1 cup butter
• 2 cups icing sugar
• 1/2 cup Maxwell House Cafe, Suisse Mocha Instant Coffee Beverage Mix
• 5 whole eggs
• 4 egg yolks
• 3/4 cup flour
• raspberries (optional)

1. Grease 8 (6-oz.)
2. custard cups or ramekins.
3. Place on baking sheet.
4. Microwave chocolate and butter in large microwavable bowl on MEDIUM 2 minutes or until butter is melted.
5. Whisk until chocolate is completely melted.
6. Mix in icing sugar and coffee mix.
7. Add whole eggs and egg yolks; stir until well blended.
8. Stir in flour.
9. Divide batter among prepared custard cups.
10. Bake at 425F for 12-15 minutes or until cakes are firm around edges but soft in the centres.
11. Let stand 1 minute.
12. Run small knife around edges of cakes to loosen.
13. Carefully invert cakes onto dessert dishes.
14. Sprinkle lightly with additional icing sugar, if desired.
15. Top with raspberries.
16. Serve immediately.

chocolate, butter, icing sugar, maxwell, eggs, egg yolks, flour, raspberries

Taken from www.kraftrecipes.com/recipes/molten-mocha-cakes-82903.aspx (may not work)