Molten Chocolate Cakes

Courtesy of Eagle Brand Sweetened Condensed Milk

Yield: Makes 6 (4-ounce) cakes (without resizing)

Amt Ingredints
1-1/3 cups EAGLE BRAND® Sweetened Condensed Milk
1/4 cup Butter
1/2 cup Dutch-processed cocoa powder
1 tsp Pure vanilla extract
3 Whole eggs
3 Egg yolks
1/2 cup All-purpose flour
Confectioners sugar, sifted
Whipped cream

• Grease 6-ounce ramekins with butter. Lightly sprinkle cocoa powder inside each cup; shake out excess. Set cups on baking sheet; set aside.
• Combine EAGLE BRAND® Sweetened Condensed Milk and butter in saucepan. Over medium-low heat, stir until butter melts and mixture is smoothly blended.
• Sift cocoa powder into mixer bowl. Pour warm milk mixture over cocoa; mix together with wire whip attachment. Add vanilla; mix until smoothly blended. In separate bowl, beat eggs and yolks together. Add to chocolate mixture, blending well. Gradually add flour until thoroughly blended.
• Pour 4 ounces batter into each prepared ramekin. Refrigerate filled ramekins to hold for service before baking. Sift cocoa powder into mixer bowl. Pour warm milk mixture over cocoa; mix together with wire whip attachment. Add vanilla; mix until smoothly blended. -In separate bowl, beat eggs and yolks together. Add to chocolate mixture, blending well. Gradually add flour until thoroughly blended.
• Pour 4 ounces batter into each prepared ramekin. Refrigerate filled ramekins to hold for service before baking and serving. Remove from refrigerator 30 minutes before baking.
• Heat oven to 425°F. Bake cakes on baking sheet, to order, for 12 minutes until tops are dry with set edges, but centers are soft. Transfer ramekins to wire rack; let set for 4 minutes. Hold bottom of each hot cup in towel; run knife around edges to release cake. Unmold onto dessert plate. Sift confectioners' sugar over cake; serve while warm with whipped cream.