Molten Chocolate Cakes Recipe π«π°
Overview:
Molten Chocolate Cakes are an indulgent dessert that never fails to impress! With a decadent molten center that oozes out when you cut into them, these cakes are a perfect treat for any occasion. Plus, you can make them ahead of time, making them a convenient option for entertaining or satisfying those chocolate cravings at a moment’s notice. This recipe yields 8 servings and can be ready to devour in just 28 minutes!
Ingredients:
- 4 tablespoons butter π§
- 1/2 cup heavy cream π₯
- 1/4 teaspoon vanilla extract πΏ
- 1/2 cup all-purpose flour πΎ
- 1/4 cup sugar π¬
- 1/4 cup eggs (about 2 eggs) π₯
- 2 egg yolks π₯
- Vanilla ice cream, for serving π¨
Nutritional Information (per serving):
- Calories: 266.5
- Fat: 20.9g
- Saturated Fat: 12.3g
- Cholesterol: 146mg
- Sodium: 105.8mg
- Carbohydrates: 18.7g
- Fiber: 0.9g
- Sugar: 14.2g
- Protein: 3.5g
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 400Β°F (200Β°C). |
| 2 | Grease eight 6-ounce custard cups and dust them with granulated sugar. This step ensures easy release and adds a delightful sugary crust to the cakes. |
| 3 | In a heavy 3-quart saucepan, combine the chocolate, butter, and cream. Heat over low heat, stirring occasionally, until the butter and chocolate melt and the mixture becomes smooth and luscious. |
| 4 | Remove the saucepan from the heat and add the vanilla extract. With a wire whisk, stir in the all-purpose flour until the mixture is smooth and well combined. |
| 5 | In a medium bowl, using a mixer at high speed, beat together the sugar, eggs, and egg yolks until the mixture becomes thick and lemon-colored, which should take about 10 minutes. |
| 6 | Gently fold the egg mixture, one-third at a time, into the chocolate mixture until everything is beautifully blended. |
| 7 | Divide the batter evenly among the prepared custard cups. Place the cups in a jelly-roll pan to catch any potential drips during baking. |
| 8 | Bake the cakes in the preheated oven until the edges are set but the center still jiggles slightly, which should take about 8 to 9 minutes. Keep an eye on them to prevent over-baking! |
| 9 | Once baked, allow the cakes to cool in the pan on a wire rack for about 3 minutes. This short cooling period helps them set slightly before unmolding. |
| 10 | Carefully run a thin knife around the edges of the cakes to loosen them from the sides of the cups. Then, invert the cakes onto dessert plates. |
| 11 | Serve these delectable Molten Chocolate Cakes immediately with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. The contrast of warm, gooey cake and cold, creamy topping is simply divine! |
Make-Ahead Tips:
- You can assemble these Molten Chocolate Cakes in advance to streamline your dessert preparations. Here’s how:
- Up to 24 hours ahead: After preparing the batter, pour it into the custard cups, cover them tightly, and refrigerate. When ready to bake, simply pop them in the oven for 10 minutes.
- Up to 2 weeks ahead: Prepare the cakes as directed, but instead of refrigerating, place them in the freezer until solid. Once frozen, transfer them to an airtight container or freezer bag. When craving strikes, bake them straight from the freezer for 16 minutes for a decadent treat anytime!
Indulge in the irresistible allure of Molten Chocolate Cakes β they’re guaranteed to steal the show and leave everyone craving for more! Enjoy the magic of warm, melty chocolate bliss with every heavenly bite. π
