4 squares semi sweet chocolate
1 stick butter
2 whole large eggs
2 egg yolks
1 cup powedered sugar
1/3 cup flour
6 pieces Oreo cookies
1/2 cup whipped cream topping
Preheat oven to 425 degrees F.
Microwave chocolate and butter in a microwaveable bowl on High 2 min. or until butter is melted.
Stir with wire whisk until chocolate is completely melted and mixture is well blended.
Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended.
Gradually add to chocolate mixture beating constantly until well blended.
Butter 6 ramekins and dust with cocoa powder. (Flour could be used to dust the ramekins but will leave white spots on the cake, not a nice presentation )
Place 1 cookie on the bottom of each ramekins.
Cover evenly with batter.
Bake 8 minutes or until cakes are firm around edges but still soft in centers.
Let it stand for 1 min.
Carefully loosen the cake by using a small thin knife.
Invert onto a dessert plate and garnish with whipped cream.
MOLTEN BUTTERSCOTCH CAKE
6 teaspoons of graham cracker crumbs
1 cup butterscotch chips (6 oz)
2/3 cup butter or margarine
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar (i suggest 1/2 cup only)
1/2 cup all purpose flour
Heat oven to 450 degrees F.
Butter the bottoms and sides of 6 ramekins (custard cups).
Sprinkle 1 teaspoon cracker crumbs onto the bottom and around side of each cup.
In a small saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool sligthly, about 5 minutes.
Meanwhile, in a large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended then mix in the flour.
Divide batter evenly among the ramekins/cups.
Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft.
Let stand for 3 minutes.
Run small knife along sides of cakes to loosen.
Invert onto a dessert plate and garnish with whipped cream topping or icecream.