Chocolate Knockout Bombs

This recipe was given to me in a dessert exchange party I hosted once. We love them, and being a make ahead and freeze thing, it's great for drop in guests, or when you just have to have something rich and dark.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 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

• Middle Mixture

• 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

Directions

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!