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16 servings, 1/2 cake each
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Very chocolaty with warm fudgy centers, these cakes are the perfect dessert for your next special occasion.
Batter can be made the day ahead; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.
If you don't have custard cups, you can still make this delicious dessert. Prepare batter as directed, then spoon evenly into 8 greased medium muffin pan cups. Bake 14 to 15 min. or until cakes are firm around edges but soft in the centers. Continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I didn't make this exact recipe. I made the Baker's Chocolate recipe in the 2006 holiday issue and it was to die for. The only difference between this recipe and the one I made was there were no raspberries or mocha added..So sweet, rich and decandent! Extremely fattening but what a treat!
It was quick and easy to make. A little surprise when served.