Thursday, April 2-
Baked Potaot Bar, and brownies.
Friday, April 3- Egg Salad sandwich, Clam Chower soup, and bleuberry bars.
Monday, April 6- Chicken Fajitas, chips, and dessert.
Tuesday, April 7- Spaghetti, veggie, cucumber salad, and garlic toast.
Wednesday, April 8- Turkey Pot Pie and Peach crisp.
Molten Chocolate Cakes With Sugar-Coated Raspberries
Ingredients
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1 cup unsalted butter or unsalted margarine*
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8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
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5 large eggs
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½ cup sugar
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Pinch of salt
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4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
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8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
Garnish:
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1 (6 ounce) container raspberries, barely moistened and rolled in about
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½ cup sugar right before serving
Directions
Step 1 Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Step 2 Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Step 3 Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Step 4 Top each with sugared raspberries and serve immediately.
