Chocolate Knockout Bombs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 eggs
• 1 1/4 cups sugar
• 1 teaspoon vanilla sugar
• 4 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 2/3 cup sifted flour
• 3 1/2 ounces melted butter or 3 1/2 ounces margarine
• 3 1/2 ounces melted butter or 3 1/2 ounces margarine
• 4 tablespoons sugar
• 2 teaspoons flour
• 1/3 cup milk (not low-fat!)
• 2 teaspoons unsweetened cocoa powder
• 1/3 cup whipping cream

Recipe

• 1 beat eggs and sugar together thoroughly, until mixture is as light and fluffy as possible.
• 2 mix in the other ingredients and make mixture smooth and lump-free.
• 3 pour mixture into small, fluted baking tins (or paper ones) and bake in a 325f oven for 12- 15 minutes.
• 4 the time can vary depending on how the flour is feeling that day when you take them out, they should still be a little"wobbly" and rather immediately sink in the middle.
• 5 let them cool in the baking pan.
• 6 mix the ingredients for the"middle" mixture and let it boil just until it starts to thicken.
• 7 if you stir all the time it won't stick so much to the bottom of the saucepan.
• 8 pour mixture in the hollows in the middle of the muffins.
• 9 let cool and put the muffins, one by one, in the freezer.
• 10 of course you are supposed to put them in something else once they've frozen properly.
• 11 take them out 15- 20 minutes before you eat them- by then they should be perfect in texture and taste!