Molten Mocha Cake
Source: Kraft
Servings: 8

8 ounces semisweet baking chocolate
1 cup butter
2 cups powdered sugar
1/2 cup instant INTERNATIONAL COFFEES -- any flavor
5 eggs
4 egg yolks
3/4 cup flour
Raspberries -- optional

Butter 8 (6 ounce) custard cups or soufflé dishes. Place on cookie sheet.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar and flavored instant coffee until well blended. Whisk into eggs and egg yolks. Stir in flour. Divide batter among prepared custard cups.

Bake at 425F for 15 to 16 minutes or until firm around edges but soft in centers. Let stand 1 minute. Run small knife around cakes to loosen.

Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar.

Make-Ahead:
Prepare and bake as directed. Cool slightly. Cover custard cups with plastic wrap. Refrigerate up to 2 days. Place custard cups on cookie sheet. Reheat in 425F oven for 15 minutes or until warmed.