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Recipe Summary

prep:
10 mins
bake:
14 mins at 425°
Servings:
6
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Ingredients

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Directions

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  • Heat oven to 425 F. Coat six 6-ounce custard cups with nonstick spray.

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  • Chop chocolates and melt along with butter in the top of a double boiler over simmering water or microwave chocolates and butter in a glass bowl, heating in 30-second intervals, until melted. Stir to combine.

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  • Add flour and sugar to chocolate mixture. Lightly beat eggs and egg yolks, then stir into flour-sugar mixture until smooth. Stir in vanilla and liqueur. Divide batter evenly among custard cups.

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  • Bake at 425 F for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate. Makes 6 individual cakes.

Nutrition Facts

576 calories; total fat 37g; cholesterol 266mg; sodium 40mg; carbohydrates 55g; fiber 3g; protein 8g.
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Reviews

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