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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kbparrothead

posted:8/11/2007

Made this for dessert last night. My husband couldn't believe that I made them myself. He told me never to lose this recipie. They really are delicious. I served it with vanilla frozen yougurt. YUM!

Kristilee211

posted:8/5/2007

great tasting and easy to make very rich

yusef

posted:7/31/2007

I LOVE IT I HOPE THAT I CAN ALWAYS FIND THIS KID GOOD RECIPE IN KRAFTFOODS AND MY HUSBAND LOVE IT KINDA LIKE THE CHILIS MOLTEN AND I ADD VANILLA ICECREAM AND SOME SYRUP IT WAS GREAT!!!

kmar1954

posted:7/7/2007

These cakes are so tasty and simple to make. A great ending to a meal!

kellylovesfood

posted:5/24/2007

i've made this recipe several times and everyone raves over it! it looks super fancy and is so easy. i do have a few in my family that are gluten intolerant. when i make it for them, i substitute equal amounts of gluten free flour mix for the regular flour. i think it turns out better with the gluten free flour!

hsusanto

posted:5/21/2007

It's so easy to make, and everyone loves it! But I wonder how to prevent the surface from cracking? Because it causes the inside to 'burst' out.. I want to make it pretty... :)

lhallett1

posted:5/21/2007

It was delicious and easy. However, I do have a question - The center of mine was not runny, but more like fudge. Did I cook too long, or let them cool too long? <<< Response from Kraft Kitchens Expert, Wendy ~ Most likely the cakes baked 1 or 2 minutes longer than necessary. >>>

a cook

posted:5/16/2007

The best and easiest molten cake I have tried so far. No need to order it out anymore. It is decadent and makes a great presentation. I would like to try lowering the oven temp and cook them a little longer for just a little less molten center.

hunny1

posted:4/6/2007

This was so easy and cheaper then buying them in the store. It was fun to feel like a baking master! It reall impressed my guests.

gclarkaz

posted:3/26/2007

easy and an impressive dessert for friends.