Comida Kraft
Recipe Box

Molten Mocha Cakes

Molten Mocha Cakes is rated 4.6521739130434785 out of 5 by 23.
Prep Time
15
min.
Total Time
31
min.
Servings

16 servings, 1/2 cake each

Dense chocolate cakes flavored with coffee and baked in custard cups form soft centers of molten chocolate for an incredible, yet easy-to-make, dessert.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Spray 8 (6-oz.) ramekins or soufflé dishes with cooking spray. Place on baking sheet.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Whisk until chocolate is completely melted and mixture is well blended. Add flavored instant coffee and 2 cups powdered sugar; mix well. Add whole eggs and egg yolks; stir until blended. Stir in flour. Spoon into prepared ramekins.
  • Bake 15 to 16 min. or until cakes are firm around edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully unmold cakes onto dessert plates. Add raspberries. Sprinkle cakes with 2 Tbsp. powdered sugar. Cut in half. Serve immediately.

Size Wise

Very chocolatey with warm fudgy centers, these easy-to-make desserts are the perfect desserts to serve at your next special occasion.

Molten Chocolate Cakes

Prepare as directed, omitting the flavored instant coffee.

Make Ahead

The cake batter can be prepared ahead of time. Pour into prepared ramekins, cover with plastic wrap and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.

Note

If you don't have ramekins or soufflé dishes, you can still prepare this delicious dessert. Prepare batter as directed; spoon evenly into 8 muffin pan cups sprayed with cooking spray. Bake 14 to 15 min. or until cakes are firm around edges but soft in the centers. Continue as directed.

Servings

  • 16 servings, 1/2 cake each

Nutritional Information

Serving Size 16 servings, 1/2 cake each
AMOUNT PER SERVING
Calories 310
Total fat 19g
Saturated fat 12g
Cholesterol 135mg
Sodium 130mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 25g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 8 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I didn't make this exact recipe. 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!
Date published: 2008-08-26
Rated 2 out of 5 by from The recipe does not tell you how you get the chocolate in the center of the cake. The recipe does not tell you how you get the chocolate in the center of the cake. <<< Response from Kraft Kitchens Expert, Wendy ~ The chocolate is not put into the center. As the chocolate batter bakes, the outside becomes the cake portion while the center remains soft and "molten". >>>
Date published: 2007-01-03
Rated 5 out of 5 by from This recipe was such a huge success I've got all the teachers in my school making it now. This recipe was such a huge success I've got all the teachers in my school making it now. It is a winner for Choco-holics in your life. I made it ahead of time in a muffin pan, froze it, took it out to thaw before dinner started, then popped into the oven for 15 minutes - DONE.
Date published: 2005-06-09
Rated 5 out of 5 by from I made this recipe for my husband and we both loved it! I made this recipe for my husband and we both loved it! I halved the recipe since there were only two of us and put a small amount of non-stick spray in the custard cups. They turned out great and didn't stick a bit!
Date published: 2005-02-09
Rated 4 out of 5 by from These cakes were very delicous even though I don 't to much care for chocolate. These cakes were very delicous even though I don 't to much care for chocolate. I subed the mocha for french vanilla and added vanilla extract and it came out good. but next time i'll cook for about 14 minutes
Date published: 2006-09-18
Rated 4 out of 5 by from I use this recipe for a quick chocolate dessert for the restaurant I work for. I use this recipe for a quick chocolate dessert for the restaurant I work for. The customers love it with ice cream and fresh raspberry sauce. The cakes freeze well, and reheat in the microwave just fine.
Date published: 2002-03-12
Rated 5 out of 5 by from WOW! WOW! These are so easy to make ahead of time. The prep is easy, the cooking time is fast and you can really dress them up. I keep all the ingredients on hand for a quick fix dessert.
Date published: 2005-07-19
Rated 5 out of 5 by from I made this recipe under Molten Chocolate Cakes, pg. I made this recipe under Molten Chocolate Cakes, pg. 19, Family Magazine, 2005. It was marvelous and everyone enjoyed it. The best part was you could make it ahead and bake later.
Date published: 2005-04-29
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