How to make it

  • Line 8 of 12 bottoms of a 12-cup muffin pan with waxed paper.
  • Grease and set aside.
  • In a medium microwave-safe bowl, microwave chocolate on high for 45 seconds or until chocolate is melted.
  • Stir in mayonnaise until smooth.
  • With a wire whisk, beat in sugar and flour until blended.
  • Beat in eggs and vanilla.
  • Evenly spoon into prepared cups of pan.
  • Refrigerate 1 hour.
  • Preheat oven to 425°.
  • Bring the pan back to room temperature.
  • Bake for 9 minutes or until edges are firm but centers are still slightly soft. DO NOT OVER BAKE!!! (The centers are meant to ooze)
  • Cool on a wire rack for 5 minutes.
  • To serve, carefully run a sharp knife around the cake edges.
  • (DO NOT turn pan upside-down to unmold!) Then, remove waxed paper.
  • Arrange cakes, bottom side up, on serving plates. (2 cakes per serving)
  • Sprinkle with confectioners' sugar and serve immediately.
  • ***Recipe can easily be halved***

Reviews & Comments 5

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    " It was excellent "
    peepers ate it and said...
    Oh these sound so good. I wish I didn't have to prepare them to enjoy them LOL You've put me in my baking mode ;)
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    " It was excellent "
    ahmed1 ate it and said...
    This is a must try one...I loved the Mayo addition.
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  • thegoldminer 10 years ago
    Hmmm, ok I buy the frozen type from Trader Joes, but I will make these and of course take Step by Step pics to post if they turn out as wonderful as you say. This should be fun and none fattening. JJ
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  • shirleyoma 10 years ago
    Me too, agree with Zena.. sounds so good, gotta make um ... soon....
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  • zena824 10 years ago
    Jaie.... I love the sound of these... you sold them to me.......will try them when I get back home
    Was this review helpful? Yes Flag

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