These molten cakes are memorable. So memorable in fact, I don’t remember why I made them 3 years ago, but only the cake itself. When I took the spoon to the cake and then to my mouth, I watched as the chocolate pudding poured from my cake to the plate…it was there my love for baking began. It mesmerized me. The cake was rich, moist, so satisfying and topped with whipped cream….mmmmmm. The chocoholic’s cure.
These are so easy to make despite its elegant look. I have no doubt that it will become your go-to recipe.
Every year my Mom asks me to make Chocolate Molten Cakes for her birthday. This year she didn’t even have to ask, all she had to say was “You know what I want for my birthday…” Happy Birthday, Mom ❤
Recipe:From Kraft Food & Family
4 squares of Baker’s Semi-sweet baking chocolate
1 stick of butter (1/2 cup)
1 cup sifted powdered sugar
2 egg yolks
6 Tbsp. all-purpose flour
whipped cream and/or powdered sugar for topping
Preheat the oven to 425 degrees F. Butter 4 custard cups or ramekins. Place on a baking sheet to make it easier to carry it from the oven to the table. Microwave the chocolate and butter in a large microwavable bowl on high for 1 minute or until chocolate and butter is melted (if there is still little chunks of chocolate in the melted butter, stir until the chocolate melts). Whisk in the powdered sugar until incorporated. Whisk in the eggs. Whisk in the flour. Divide the batter between the 4 custard cups.
Bake for 13 to 14 minutes or until the sides are firm but the centers are soft. Let them cool for 1 minute. Gentlely run a knife around the edge of each cake and carefully invert the cakes on plates (they’ll still be hot). Top with whipped cream and/or powdered sugar.