CHOCOLATE MOLTEN LAVA CAKES

3 squares (1 oz. each) semisweet chocolate, cut in pieces
1/2 cup Hellmann's or Best Foods Real Mayonnaise
1/2 cup granulated sugar
6 tablespoons all-purpose flour
2 large eggs
1/4 teaspoon vanilla extract
Confectioners' sugar (for garnish)

Line bottom of 4 (4 oz.) ramekins or custard cups with a round of waxed paper; then grease; set aside.

Microwave chocolate at high 45 seconds or until melted. Add mayonnaise and stir until smooth. With whisk, beat in sugar and flour, then eggs and vanilla. Evenly spoon into ramekins. Refrigerate 1 hour.

WHEN READY TO BAKE:
Preheat oven to 425 degrees.

On baking sheet, arrange ramekins.

Bake 13 minutes or until edges are firm but centers are slightly soft. (Don't overbake.) On wire rack, cool 5 minutes.

TO SERVE:
Carefully run sharp knife around cake edges. Unmold onto plates, remove waxed paper. Sprinkle with confectioners' sugar. Serve immediately.

Source: Hellmann's