I had to take Randy's truck to the garage this morning for an oil change. I didn't know how long it was going to take so I didn't know if I would get a chance to make anything today. I wasn't gone very long and when I came home, I wanted to relax and do some reading. I was reading the December issue of the Glamour magazine when I came across this recipe. I am very glad that I had time enough to make this. Of course I had to try some and this is very delicious. I fixed the cup above for Randy and it is waiting in the fridge for when he gets home from work tonight.
Boca Negra Cakes December 2008 issue of Glamour
12 oz. semisweet chocolate chips 8 oz. unsalted butter 1 cup sugar 5 eggs 1 1/2 tablespoon flour 1 jar store-bought hot fudge (I didn't have any so I topped with a cheery instead) 1 12-oz. container whipped topping
Preheat oven to 350 degrees. Combine chocolate, butter and sugar in a large saucepan and cook over low heat. Stir until everything is melted and blended. In a separate bowl, beat eggs and gradually add flour. Slowly pour the chocolate mixture into the egg mixture, beating constantly. Pour batter into a lightly greased 12 cup muffin pan until each cup is 3/4 full. Bake cakes for 20 minutes. Let cool 5 minutes and then turn onto wire rack.
Instead of serving in a wineglass as the directions say to I opted to use a mug. I put whipped topping in the bottom of the mug then placed a cake, more whipped topping and another cake with topping on that and a cherry to finish it off.