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4 squares Baker’s semi-sweet baking chocolate
½ C butter
1 C powdered sugar
2 eggs
2 egg yolks
3 T cornstarch
½ C Cool Whip
Preheat oven to 425. Butter 4 (3/4 C) custard or soufflé cups. Place on baking sheet. Microwave butter and chocolate in lg. microwave bowl for 1 min. or until butter is melted. Stir with wire wisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in cornstarch. Divide batter between custard cups. Bake 13-15 min., or until sides are firm but centers are soft. Let stand 1 min. Carefully run a small knife around edges to loosen. Invert cakes onto dessert dishes. Top with 1 T whipped cream and serve immediately. (Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.)
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