Molten Chocolate Cakes

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video 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

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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.

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alohagurly88

posted:7/5/2005

Don't have souffle dishes or custard cups... would a muffin tray work? <<< From Mary, Kraft Kitchens Expert ~ A paper-lined muffin tin can be used in place of the custard cups. Makes 12 cakes. >>>

lsilas1

posted:7/5/2005

In two days my husband has already made this twice. It is easy to make and tastes heavenly. We drippes chocolate and carmel on top and served with ice cream. My grandmother made the statement " No telling what you would pay for this in a restaurant".

a cook

posted:7/3/2005

I decided to make this desert for my hubby and a few friends for the first time last week. It was so easy and they turned out perfect!!! Nobody believed that it was my first time making them. A few days later we decided to make them for a dinner party and I had 12 in the oven at the same time and over cooked them a bit. They were still good, just not as much of a filling- so be sure not to over cook! Regardless- Both times they were a great hit!!!

a cook

posted:7/1/2005

I just love this recipe, it is so easy to make. I did not have the right bowls to cook it in so I used soup bowls.

a cook

posted:6/28/2005

This is a great treat for something quick and easy. I use Texas size muffin pans and shorten the bake time by a couple of minutes

jseniar

posted:6/21/2005

I've used this recipe several times and it's always perfect. So I decided to let two 4th graders and a 1st grader try their hand at it (even separating the eggs). They created magnificent cakes. They were rightfully proud of themselves. And the adults were very impressed. This recipe gave us a great time in the kitchen.

a cook

posted:6/20/2005

This was easy and really good. Instead of cool whip I sprinkled powdered sugar over the cake.

reneedrake

posted:6/16/2005

So yummy! Easy to make - everyone was asking how I got it to come out that way!

a cook

posted:6/15/2005

I enjoyed this dessert at a resturant and have been looking for the recipe ever since. It is delicious!

brave08fan

posted:6/4/2005

This recipe is so good. I had made another similar recipe but this particular recipe is very easy and very good. My mom absolutely loves them and always tells me I need to make them again.