tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
3
squares (1 ounce each) bittersweet or semi-sweet chocolate, cut into pieces
1/2
cup granulated sugar
6
tablespoons all-purpose flour
Pinch salt
2
eggs
2
egg yolks
1/4
teaspoon vanilla extract
Confectioners' sugar
Line bottom of four (4-ounce) ramekins* or custard cups with waxed paper, then grease; set aside.
In medium microwave-safe bowl, microwave I Can't Believe It's Not Butter!® Spread and chocolate at HIGH (Full Power) 45 seconds or until chocolate is melted; stir until smooth. With wire whisk, beat in granulated sugar, flour and salt until blended. Beat in eggs, egg yolks and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.
Preheat oven to 425°F. Arrange ramekins on baking sheet. Bake 13 minutes or until edges are firm but centers are still slightly soft. (Do not overbake). 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°F for 9 minutes or until edges are firm but centers are still slightly soft. Do not overbake. 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 sides up, on serving plates, 2 cakes per serving. Remove waxed paper and sprinkle as above.
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