Recipe: Warm Chocolate Date Cakes (baked in custard cups, Sunsweet recipe)

WARM CHOCOLATE DATE CAKES

1 cup Sunsweet Dates, finely chopped
2 tablespoons toasted hazelnuts or walnuts, finely chopped
1/3 cup butter
6 ounces bittersweet chocolate, chopped
3 large eggs
3 large egg yolks
1/4 cup sugar
3 tablespoons flour
2 tablespoons hazelnut or other liqueur
1 teaspoon vanilla
Ice cream or whipped cream (optional, for serving)

Butter 6 (3/4 cup) custard cups. Sprinkle dates and nuts in bottom of cups, dividing evenly.

In small saucepan, stir butter and chocolate over low heat until melted. Cool.

Preheat oven to 375 degrees F.

With electric mixer, beat eggs, egg yolks and sugar on high speed until mixture is light and fluffy, about 8 to 12 minutes. Beat in flour.

Gently stir in chocolate mixture, liqueur and vanilla. Blend well. Pour batter into prepared custard cups and place on baking sheet.

Bake for 12 minutes or until set around sides but soft in center. Cool 5 minutes.

Run sharp knife around edge of each and invert onto plates. Serve with ice cream or whipped cream, if desired.

Makes 6 servings
Source: Sunsweet