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Wednesday, August 10, 2005

Molten Chocolate Cakes

Because of demand, I'm posting the molten chocolate cake recipe. By demand, I mean one request by Mary. But, I'm sure the rest of you were wanting it too, right? Plus, I don't have anything really good to blog about today.

I found this in Food & Family magazine by Kraft Foods. You can get it for free by going to their website at I'm always impressed with their magazines. There are actual recipes that my whole family can enjoy.

Just a tip with this one...It takes 2 egg yolks. I was telling Sugar Daddy that next time I make this, I'll have something breaded for dinner so I can use the egg whites for that.

Molten Chocolate Cakes
Prep: 15 min Total: 29 min

4 squares Baker's semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp. flour
1/2 cup Cool Whip topping, thawed (optional)

Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on a baking sheet

Microwave chocolate and 1/2 cup butter in large microwavable bowl (I used my PC small micro cooker) on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 tbsp. of whipped topping and serve immediately.

Makes 8 servings (yeah, right...they're allowing for 1/2 a cake each. whatever. nobody could just eat 1/2 of a cake!)

Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.


  1. Oh mama! Now that's good eats!

  2. I'm salivating here...yummmm
    Welcome to SP6! :-)

  3. Yum! Dang, now I just gotta figure out a non-dairy chocolate so I can make it!!! Or I'll just drool for 6 more months!

  4. lol. did you know that chocolate was banned in switzerland for many years. read this