Molten Chocolate Cakes

I am a certifiable Chocoholic - of course you’ve probably already figured that out.  I’ve always loved chocolate molten cakes – the cakey outside and melty inside mmmmm.  Add a little ice cream and/or whipped cream  and…… excuse me, while I reach for a napkin.    Anyway, I’ve always eaten them while dining out. I’d never tried making them at home. Well, up to now – thanks to Jenny Steffen Hobick.

Have you read Jenny’s Food/Lifestyle blog, Everyday Occasions yet?  If not, it’s a great site to bookmark. I think I came across it while Googling for an Ina recipe, several months ago, and now I’ve got her in my favorites.  She used to be an event planner/caterer and posted this recipe for making 12 molten chocolate cakes in a muffin pan.  Easy, Delicious AND Impressive – I’m in! I love that you make the batter in advance and then cook it quickly, at the last minute.  I can see popping them in the oven, while you put on the coffee and clear off the main course. What a  great, sweet treat ending to a dinner party.  This is perfect for your favorite chocoholic – even if that’s you!  Thanks Jenny!

chocolate molten cake

 

Molten Chocolate Cakes

Ingredients

  • 3/4 cup of butter plus more for coating the pans
  • 12 ounce of chocolate chips
  • 1/2 cup of heavy cream
  • 5 eggs
  • 3/4 cup sugar
  • 2/3 cup of flour

Instructions

    Prepare cupcake pans
  1. Coat the inside of each mold with melted butter. Sprinkle the molds with cocoa, coating completely.
  2. Batter
  3. Place the chocolate chips in a microwave-safe bowl, then add the butter and cream.
  4. Microwave the mixture for 30 seconds at a time, stirring in between, until the chocolate is smooth.
  5. When chocolate has cooled slightly, stir in eggs, sugar and flour.
  6. Pour into prepared cupcake pans.
  7. Refrigerate for 1 hour (at least) and up to a couple of days.
  8. Preheat the oven to 450 degrees F.
  9. Bake the cakes 10 minutes for regular 12/cupcake pan size (15-18minutes for jumbo 6/pan size), until the outsides and most of the top is set, and the centers are still slightly runny.
  10. Let the cakes cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
  11. Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.
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Comments

  1. scrumptious says:

    Marfa, I know, these crisp evenings get me back in the mood for cooking too. I hope you’ll try this recipe. Let me know how it turns out! btw – love your blog name :-)

  2. That sounds scrumptious!!! ♥ I am in the baking mood again, since the weather has cooled down.

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