Molten Chocolate Cakes

photo by:kraft

Think digging into a rich and delicious chocolate cake is awesome? Cue the ooey-gooey center. Seriously, this thing just keeps getting better.

time

prep:

15 min

total:

30 min

servings

total:

8 servings, 1/2 cake each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

1/2

cup butter

cup powdered sugar

whole eggs

egg yolks

Tbsp. flour

1/2

cup thawed COOL WHIP Whipped Topping

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 425°F.

BUTTER 4 small custard cups; place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Kraft Kitchens Tips

Size-Wise

Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot.

How to Bake Cakes in Muffin Cups

Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.

Make Ahead

Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

Rate recipes, or edit your previous ratings and more. Sign In

Alice McKean

posted:12/3/2009

This little cake was marvelous it needs to be served hot. It is decandat and absoluely delicious. We topped it with burbon whipped cream and fresh raspberries. We loved it. Thanks for a wonderful rrecipe. Alice

mmtomcat

posted:12/2/2009

This is the yummiest recipe ever. I even tried it using cinnamon chips for the chocolate and it was great. Have make it several times.

cneal2577

posted:12/2/2009

Fantastic! And so easy to make! Refrigerated the two left over, covered with foil and reheated at 325 degrees. Delicious!

a cook

posted:12/1/2009

Easy and impressive. The first time I made these they were perfect. I made them for Thanksgiving as everyone was chocolate lovers unfortunately I made the batter 24 hours ahead; took the batter out of the fridge and brought it to room temperature before baking. They were just like brownies. I was very disappointed when the choc did not ooz from the center.Maybe they were over baked??

dynamomelano

posted:12/1/2009

bakes too long, too little molten inside

janet lutke

posted:12/1/2009

I've made these several times over the past couple of years since I saw it on your site. Always impresses my guests. Don't want to overcook though or it's like a brownie instead of liquidfied in the center (more like 11-12 minutes in my oven). A topping & garnish (fresh fruit) pretties it up.

michelle3407

posted:12/1/2009

My family and I love this recipe! And it is so quick and easy, I have even made it on a weeknight with no prior planning! It is delicious!

Angelizz10

posted:11/23/2009

There are better molten cake recipes that are a quick last minute dessert. One you make in a coffee mug which also has 'instant coffee' in it. That intensifies the flavor. I would not serve this to guests. Angelizz10

a cook

posted:11/23/2009

this is easy to make but am not making again not impressive and no one liked it tasteless

hollynstevek

posted:11/14/2009

This is the easiest recipe, and my guests are always SO impressed!! I love that you can very easily half or double it. Some nights I quickly whip up 2 for my husband and I after the kids are in bed!! YUMMY!!!