12ounces (1 bar or 1 bag chips)Hershey's® Special Dark Chocolate
1 1/2sticks (12 Tablespoons)butter
1teaspoonAdams Reserve Pure Vanilla Extract
Heat oven to 425°F. Grease or butter 12 six-ounce glass custard cups (be sure they are oven-safe). Place cups on a large baking sheet and set aside.
Melt chocolate and butter together in top part of a double boiler, or place chocolate and butter in a medium bowl placed over a pot of gently boiling water. Stir to melt and blend. Stir in sugar and remove from heat; then stir in half of flour and set aside.
Beat eggs in a separate small bowl. Stir eggs into chocolate mixture; then add vanilla and remaining flour. Blend well.
Pour batter evenly into custard cups. Bake 10 minutes. Remove from oven; centers will be soft but sides of cakes will be done (chocolate should "ooze" from the centers when served).
Invert cups immediately onto a large platter or individual plates. Wait 3 to 5 minutes; tap gently, if necessary, to release cakes and remove cups. Cover loosely with foil or a clean towel to keep warm. Serve cakes warm as they are or with custard, whipped cream, ice cream.
No Nutritional Information Available