Molten Chocolate Cakes

Prep time: 20 min.

Total Time: 40 min.

Makes: 12 servings

Ingredients

1 cup semisweet chocolate chips

1/2 cup butter

3 eggs

3 egg yolks

1 (15.8 oz) pkg. pullsbury fudge supreme double chocolate premium brownie mix

2 tbsp. coffee- flavored liqueur or strong brewed coffee

12 fresh strawberries or 1 pint fresh raspberries

12 fresh mint sprigs *only needed for added presentation effect

1 quart vanilla ice cream

Directions

Heat over to 400 degrees F. Grease 12 nonstick muffin cups. In medium microwave safe bowl, combine chocolate chips and butter. Microwave on high for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cook 5 minutes.

In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for 4 to 6 minutes or until foamy and double in size. reserve chocoalte syrup packet from brownie mix. Gradually add brownie mix to egg miture, beating until well blended. Fold in metled chocolate chip mixture and liqueur or coffee. Divide batter evenly into greased miffin cups ( cups will be full)

Bake at 400 degrees F. for 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes. While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate .Garnish each serving with strawberry and mint sprig. Serve with ice cream.