Kraft User
Add a Recipe
Shopping List
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Margaret Wysocki's Hot ChocolateMolton Cakes
Margaret Wysocki's Hot ChocolateMolton Cakes

Margaret Wysocki's Hot ChocolateMolton Cakes

1 Hr(s)
What You Need
Select All
1 serving
Original recipe yields 1 serving
12 teaspoon s plus 5 tablespoons sugar, divided
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour
1 quart purchased coffee or vanilla bean ice cream
Add To Shopping List
Let's Make It
Generously butter eight 3/4-cup ramekins or custard dish. Sprinkle inside of each dish with 1 1/2 teaspoons sugar. Stir chocolate & butter in heavy medium saucepan over low heat until smooth. Remove from heat.
Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, and then fold in remaining chocolate. Fold in flour. Divide batter among ramekins or dishes. (Can be made 1 day ahead). Cover with plastic; chill. Bring to room temperature before continuing.)
Preheat oven to 425°F. Place ramekins/dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes. Top each cake with scoop of coffee or vanilla bean ice cream & serve immediately. Enjoy!
Add To Shopping List
Save to List
Similar Recipes
View More
Ratings & Reviews