Chocolate-Hazelnut Lava Cakes

 

1

teaspoon shortening

1

tablespoon Gold Medal® all-purpose flour

1/3

cup semisweet chocolate chips

1

tablespoon butter

1

cup powdered sugar

2

eggs

2

egg whites

1/3

cup hazelnut spread with cocoa

1/2

cup Gold Medal® all-purpose flour

2

tablespoons powdered sugar

• 1 Heat oven to 400°F. Lightly grease 12 regular-size muffin cups with shortening and lightly flour. In medium bowl, combine chocolate chips and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the eggs and egg whites with wire whisk until blended. Stir in hazelnut spread and flour. Spoon batter into muffin cups, filling each about 3/4 full.
• 2 Bake 9 minutes or until sides are firm (centers will be soft). Let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove muffin cups. Sprinkle cakes with 2 tablespoons powdered sugar; serve warm.