• Cooking Time: 13
  • Servings: 4
  • Preparation Time: 15


  • 4 pieces (squares) Semi-sweet Baking Chocolate
  • ½ cups Butter
  • 1 cup Powdered Sugar
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 6 Tablespoons Flour
  • 2 cups Real Whipping Cream (seriously It's So Much Better!!!)
  • 2 Tablespoons Sugar


  • Preheat oven to 425 degrees.
  • Spray 4 custard cups with Pam and place on cookie sheet.
  • Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
  • Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
  • Divide between cups.
  • Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
  • Combine sugar and heavy cream and whip until stiff.
  • Invert cakes on dishes and top with whipped cream.


Categories: Cake 

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