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Wednesday, January 31, 2007

Mini Molten Chocolate Cakes

Better Homes & Gardens New Baking Book
3/4 C butter
6 oz. semisweet chocolate, chopped
Granulated sugar
3 eggs
3 egg yolks
1/3 C sifted powdered sugar
1 1/2 t. vanilla
1/4 C flour
2 T unsweetened cocoa powder

1. In heavy saucepan, combine butter and chopped chocolate; melt over low heat, stirring constantly. Remove from heat; cool. Grease six 1-cup souffle dishes/ramekins or 6-oz custard cups. Coat with granulated sugar.

2. Beat eggs, egg yolks, powdered sugar and vanilla with an electric mixer on high speed about 5 mins or until thick and pale yellow. Beat in chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until blended. Spoon into prepared dishes.

3. Bake in a 400 degree oven 12-14 mins or until cakes rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes 5 mins. invert with pot holders onto plates. Cool 15 mins before serving. Can sprinkle with sifted powdered sugar and top with spiral garnishes and raspberries.


  1. 1
    Allison Rufleth

    Can everything be made ahead of time and then baked…like a few hours later? Will the batter store well in the fridge-or does it need to be left out at room temperature?

  2. 2

    that is a good question! I think you could probably make ahead of time and refrigerate it – if I was making ahead, I would refrigerate. I have a chocolate souffle recipe that is different but a similar type of dessert, and it actually requires that you refrigerate for a few hours, so that’s why I’m thinking it might work. hope that’s helpful

    if you try it, let me know how it goes! 🙂

  3. 3
    Allison Rufleth

    WOW! This was an amazing recipe! I did make the batter ahead of time, but I baked one right away so I had an idea of how it was supposed to taste(I also wanted to make sure I knew how long to bake them for). The refrigerated ones tasted the exact same…delicious. I baked the first one for the recommended 12 minutes, but the cold ones I left in for an extra minute and a half. It looks and tastes like a dessert that would be difficult to make, but it was so simple. Thanks for another great recipe!

  4. 4
    Jane Maynard

    oh, I’m SO glad you loved them as much as I do and I am SO glad you reported back on the refrigeration and even went so far as to compare before and after the fridge – so awesome! thank you!

    yippee for mini molten cakes! 🙂

  5. 5

    I was going to comment about the pre-making and refrigeration of batter, too. Most restaurants that serve molten choc. cakes make the batter, fill the ramekins, and place them on a sheet pan in the fridge, sometimes for more than a day. When an order comes in, they pop one straight from fridge to oven. YOu could also leave the batter in a covered container and fill ramekins just prior to baking since most people don’t have a giant walk-in like restaurants do.

    To really gild the lily, you can place a couple of small pieces of dark chocolate down in the center of the batter before baking. Makes the gooey center even more over the top. Trader Joe’s “Pound Plus” bittersweet choc. bars are great for this!

    • Jane Maynard

      thanks for the yummy tips! I have to say, for this recipe, you totally don’t need to put chocolate in the middle…they are PLENTY molten, I think it might kill someone otherwise 😉

      I have a souffle recipe where you HAVE to refrigerate the batter for a few hours, but I haven’t made that for ages. I should do a big molten/souffle cook off and compare them and try refrigerating and comparing and all that…sounds like a good day to me! 🙂

      it’s funny, one of the reasons I haven’t ever really written about this recipe is because I always make them at night and then we eat them right away…and every time I think, too bad I can’t photograph this! but then it’s so deliciousI forget I even have a blog… 😉

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