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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shuldiner

posted:4/15/2005

We've taken this recipe to 3 dinner parties. I bring all the ingredients pre-measured and whip it up after dinner at our hosts' house. Everyone loves it, and it's so easy! I have to always bring a copy of the recipe to leave behind.

a cook

posted:4/14/2005

Made this 2 nights in a row. No leftovers. I would rate this a true 10.

Krischad

posted:4/13/2005

This recipe was easy and delicous. I make the batter ahead of time and put it in custard cups then refrigerate till I am ready to bake. When I am ready to bake, I just let them get to room temperature then put it in the oven.

a cook

posted:4/10/2005

When I made this recipe, the tops of the cakes were burnt and the rest was melted chocolate. I was using a toaster oven for the cakes. The recipe was DELICIOUS, but they just didn't turn out. I used self-rising flour, but the recipe does not specify which type of flour to use. Does anyone have suggestions as to what went wrong? Please reply if you can solve this mess.

latte4me2

posted:4/2/2005

My family and friends really enjoy this dessert! They especially like the warm chocolate in the middle. I add raspberries and whip cream.... :)

sickone23

posted:4/1/2005

A friend of mine made this recipe and it was DELICIOUS! My son likes to cook and bake so I am going to give him the recipe, the ingredients and the custard/souffle cups as part of his birthday gift next week. Less time than making the similar boxed dessert and so much better tasting.

a cook

posted:3/28/2005

This is fantastic! Just as wonderfully decadent as the dessert that can be ordered at Chili's. It's very simple to make - my son made them for a class project and they were a hit.

a cook

posted:3/28/2005

incredibly rich! very simple to make. I served it with vanilla ice cream and drizzled it and the plate with chocolate fudge sauce---looked and tasted like it was made by a professional!

auntmyer

posted:3/23/2005

This recipe was so easy! The forst tiem I made it the cakes stuck a bit. The second time I sprayed the custard cups with Baker's Joy rather than buttering and they slid out so easily! An easy recipe made in no time that makes you look like y ou just graduated from culinary school!

arinstreeter

posted:3/22/2005

I like it less sweet, so I made it with unsweetened chocolate with a tablespoon of sugar for each square.