Molten Chocolate Cakes

Ingredients:

• 4 squares chocolate-flavored almond bark
• 1/2 cup (1 stick) butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbs. flour

Instructions:

• Preheat oven to 425°F. Butter 10 regular-sized muffin cups.
• Microwave chocolate and butter in a large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared muffin cups.
• Bake 10 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto a cookie sheet. Serve immediately with ice cream.

Yield: 10 servings

*Batter can be made a day ahead! Prepare batter as directed; pour into prepared muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed. (It is very important to let them return to room temperature before baking!)
**Leftovers should be kept in the refrigerator. They can be warmed up in the oven or microwave and taste just as good as they did fresh!