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WARM DOVE CHOCOLATE CAKES

List of Ingredients




2 (2 oz.) wrapped bars Dove� Bittersweet Chocolate, broken into segments*
6 T. unsalted butter
1/4 C. granulated sugar
2 large eggs
1/4 C. all-purpose flour


* (20 pieces of DOVE� PROMISES� Dark Chocolate Miniatures may be substituted for the chips.)




Recipe



Preheat oven to 400�F. In the top of a double boiler over hot water, combine Dove� Bittersweet Chocolate, butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix. Lightly grease 4 (4 oz.) custard cups, muffin molds or ramekins with baking spray or butter. Distribute batter evenly among the four molds.** Place molds onto baking sheet; bake for 10 minutes. (DO NOT OVERBAKE � sides will be set but centers should still be soft.) Carefully invert molds onto individual serving plates. Serve immediately with a scoop of vanilla ice cream or desired garnish.


Yields 4 servings.


**Cakes may be made ahead up to this point and refrigerated for up to 8 hours prior to baking. Allow cakes to stand at room temperature at least 30 minutes before baking.