Kraft’s Chocolate Molten Cake

This is very similar to the Chocolate Molten Cake they serve on Carnival Cruises.

What You Need!
4 squares BAKER’S Semi-Sweet Chocolate
1/2 cup  (1 stick) butter
1 cup powdered sugar
2   eggs
2 egg yolks
6 Tbsp.  flour
1/2 cup thawed COOL WHIP Whipped Topping
Make It!

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Kraft Kitchens Tips
Size-Wise
Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot.
How to Bake Cakes in Muffin Cups
Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.
Make Ahead
Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.