Molten Chocolate Cakes

DIRECTIONS

1. Grease 6-ounce ramekins with butter. Lightly sprinkle cocoa powder inside each cup; shake out excess. Set cups on baking sheet; set aside.
2. Combine Eagle Brand® Sweetened Condensed Milk and butter in saucepan. Over medium-low heat, stir until butter melts and mixture is smoothly blended.
3. Sift cocoa powder into mixer bowl. Pour warm milk mixture over cocoa; mix together with wire whip attachment. Add vanilla; mix until smoothly blended. In separate bowl, beat eggs and yolks together. Add to chocolate mixture, blending well. Gradually add flour until thoroughly blended.
4. Pour 4 ounces batter into each prepared ramekin. Refrigerate filled ramekins to hold for service before baking and serving. Remove from refrigerator 30 minutes before baking.
5. Heat oven to 425°F. Bake cakes on baking sheet, to order, for 12 minutes until tops are dry with set edges, but centers are soft. Transfer ramekins to wire rack; let set for 4 minutes. Hold bottom of each hot cup in towel; run knife around edges to release cake. Unmold onto dessert plate. Sift confectioners' sugar over cake; serve while warm with whipped cream.
6. Notes:Pre-bake Option- Bake cake as directed for 12 minutes. Let set on rack for 3 minutes only before unmolding cakes. Chill immediately. Cooled cake may be frozen. Reheat cake from defrosted state in microwave oven on high power for 30 seconds or until warm to touch. Garnish and serve immediately.