- Preparation Time : 15 mins | Cooking Time : 13 mins | Makes 4 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 460.0 |
| Total Fat | 29.0 g |
| Saturated Fat | 7.0 g |
| Cholestrol | 115.0 mg |
| Sodium | 220.0 mg |
| Total Carbs | 50.0 g |
| Dietary Fiber | 2.0 g |
| Sugars | 39.0 g |
| Protein | 5.0 g |
Ingredients List
- 3 squares (1 oz.ea.) semi-sweet chocolate, cut in pieces
- 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1/2 cup granulated sugar
- 6 Tbsp. all-purpose flour
- 2 large eggs
- 1/4 tsp. vanilla extract
- confectioners sugar
DIRECTIONS
-
Preheat oven to 425°. Line bottom of 4 (4-oz.) ramekins* or custard cups with a round of waxed paper, then grease; set aside.
-
Microwave chocolate in medium microwave-safe bowl at HIGH 45 seconds or until chocolate is melted. Stir in Hellmann's® or Best Foods® Real Mayonnaise until smooth. Beat in granulated sugar and flour with wire whisk until blended. Beat in eggs and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.
-
Arrange ramekins on baking sheet. Bake 13 minutes or until edges are firm but centers are still slightly soft.(DO NOT OVER BAKE.) On wire rack, cool 5 minutes. To serve, carefully run sharp knife around cake edges. Unmold onto serving plates, then remove waxed paper. Sprinkle with confectioners sugar and serve immediately.
-
*To bake in 12-cup muffin pan, line bottoms of 8 muffin cups with waxed paper, then grease. Evenly spoon in batter. Refrigerate as above. Bake at 425° for 9 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVER BAKE.) On wire rack, cool 5 minutes. To serve, carefully run sharp knife around cake edges and gently lift out of pan. (Do not turn pan upside-down to unmold.) Arrange cakes, bottom side up, on serving plates, 2 cakes per serving. Remove waxed paper and sprinkle as above.
