Baked Hot Chocolate Recipe

How to make it

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• Position rack in the middle of the oven.
• Preheat oven to 350 degrees F.
• Arrange 8-ounce ovenproof mugs or ramekins in a baking dish.
• Place chocolate and butter in top of double boiler set over gently simmering water.
• Whisk occasionally until chocolate has melted and mixture is smooth.
• Remove from heat and set aside.
• Stir the eggs and sugar together in the bowl of a stand mixer; then set over the simmering water and stir until warm to the touch.
• Place bowl on mixer and use whisk attachment to beat for 3 to 5 minutes OR until light and fluffy.
• Remove from mixer and fold the eggs into the chocolate mixture until it is light and smooth.
• Spoon batter into cups.
• Add enough very hot water to baking pan to come halfway up sides of cups.
• Bake for 15 to 20 minutes.
• The baked hot chocolates will be done when the tops lose their glossy finish.
• A wooden skewer inserted in the top will emerge clean, but batter toward bottom of the cup will still be very moist.
• Carefully remove cups from the pan.
• The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day.
• To re-heat, bring to room temperature and place in a preheated 350 degree oven for 5 minutes OR until warm.
• Serve topped with a dollop of whipped cream.