Monday, January 5, 2009

Molten Chocolate Cake

Courtesy of Kraft Foods & Baker's.

What more could you ask for? This is BY FAR the easiest dessert I've ever made. It didn't require a mixer, or a big bowl. (I halved the recipe, so I was able to fit all the ingredients in a cereal bowl!) I was so shocked at the ingredients and the amounts (and the lack of) some of them. Only 3 Tbsp. of flour for 2 cakes? I was suspicious. But it was pretty good! Now this isn't the BEST TASTING ever, but for the effort? Can't complain! I will definately be making this again. And it says to make it in custard cups. Yeah, like I have those! So I just baked them in said cereal bowls and it worked great!

I almost paired it with ice cream, but that's just how lazy I was tonight, folks. I think I prefer it this way anyways!

Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each

What You Need

4 squares BAKER'S Semi-Sweet Chocolate (I used choc. chips)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

Make It
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among 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. Serve immediately, topped with whipped topping.

Kraft Kitchens Tips

How to Bake Cakes in Muffin Cups

Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.

Make Ahead

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.


  1. That sounds really good - I didn't know you could bake in cereal bowls!

  2. I wanted to contact you about the comment on my blog, but I'm not finding an e-mail address here or in your blogger profile. Can you e-mail me (address is on my blog.)

  3. WOW.. this looked sooooo good!!! I never made these because I dont have custard cups and refused to buy them for one recipe but cereal bowls!!! I never thought of that!!!! Thank you!