Dark Molten Chocolate Cakes

photo by:kraft

This recipe was fantastic! So simple and yet so delicious. I did not want to be mixing dessert with my guests over for dinner. So I actually made batter as directed but the...read more

posted by

alyssamw

on 1/11/2011

time

prep:

15 min

total:

30 min

servings

total:

6 cakes or 12 servings, 1/2 cake each

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What You Need

1-1/2

pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into pieces

Tbsp. butter

1-1/2

cups plus 1 Tbsp. powdered sugar, divided

1/2

cup flour

whole eggs

egg yolks

fresh raspberries

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 425ºF.

GREASE 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.

BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.

Kraft Kitchens Tips

Size-Wise

Serve these rich chocolate cakes at your next celebration with family or friends. A half-cake serving is all that's needed to provide big chocolate flavor!

Make Ahead

Batter can be made the day before; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.

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kyfoerchod

posted:2/23/2008

This dessert was the best! It was so easy to make and the fact you can make batter ahead of time helps when entertaining.

mlj1573

posted:2/15/2008

Awesome and very easy! Wonderful for the chocolate lovers! This has been added to our “favorites” list! Thank you Kraft! You never let me down.

JulieMac07

posted:2/14/2008

This is ALWAYS a hit with our 4 teens. I do have one concern, though...and hope someone can clarify. Being that the recipe includes eggs...and they are not fully cooked in the molten centers, is there any danger of salmonella poisoning? We have eaten this over and over many times with no illness, but I always have that question nagging at the back of my mind when I prepare them. Any thoughts?

a cook

posted:1/23/2008

Making it again right now! I wasn't sure whether to use all-purpose or self-rising flour, so I went with the all-purpose and they turned out fantastic (at least I guess they did--haven't tried with self-rise flour yet and it might be better that way!). Can't wait to eat 'em!

lindakayred

posted:1/3/2008

Unbelievable! The best dessert I have ever made. My holiday guests raved and raved and everyone wanted the recipe!

spiffyjen

posted:1/1/2008

Fabulous! Made this for my dad's b-day and my whole family loved them! I'm now planning on making these for my MIL's b-day! The store was out of bittersweet, so I ended up using semisweet - it was incredible. Yummy!

norafranco

posted:11/18/2007

wow delicious my friends love them !

a cook

posted:10/28/2007

This was delicious. I have made it several times and will make it again. It's very easy, I had to adjust the cooking time however.

KarolyL

posted:9/23/2007

My son, who's 15, makes these frequently, especially when we have company. It is an easy, impressive, and delicious dessert. We highly recommend it, especially for the chocolate lover. Serve with vanilla ice cream for a beautiful effect.

holly1027

posted:9/5/2007

I subed the bittersweet chocolate with semi-sweet and it was wonderful (with cold milk of course). It was just like on Carnival cruises, warm chocolate melting cake that you can get in the dinning room.