SAUCY-CENTER MOCHA CAKES

"Bake these rich chocolate cakes just before serving. Time carefully so the edges are set, yet the centers are sauce-like."

6 tablespoons Land O' Lakes butter
6 ounces semisweet chocolate chips
2 teaspoons instant coffee granules
3 eggs
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla
Powdered sugar (for garnish)
Land O' Lakes Gourmet Heavy Whipping Cream, whipped (optional, for serving)

Heat oven to 400 degrees F. Grease and lightly flour six (5 or 6-ounce) glass custard cups. Place onto ungreased baking sheet; set aside.

Melt butter, chocolate chips and coffee granules in 1-quart saucepan over medium heat, stirring occasionally, until smooth ( 2 to 3 minutes). Set aside.

Beat eggs in small mixer bowl at high speed until slightly thickened and lemon-colored (2 to 3 minutes). Continue beating, gradually adding sugar, until light and fluffy ( 3 to 4 minutes). Add melted chocolate, flour and vanilla. Reduce speed to low; beat just until mixed (1 minute). Pour batter evenly among prepared cups.

Bake for 9 to 13 minutes or until top is puffy and crackled in appearance, but center is still soft. Cool 5 minutes.

Loosen sides of cakes by running knife around inside of cups. Invert cakes onto individual serving plates. Sprinkle with powdered sugar. Serve warm with whipped cream, if desired.

Servings: 6
Source: Land O' Lakes - More Dessert, Please - March 2003 - #86