Chocolate Molten Cake


 

Randy Parr

TVWBB Super Fan
The folks at Kraft foods sent me this recipe which I made for Christmas. Super easy, deadly...not for rank amatures...only serious chocoholics need apply...do not operate heavy machinery.

Tip: Bring your butter to room temp and thickly coat the dishes with a pastry brush to avoid sticking.

I omitted the international coffee and substituted one teaspoon of espresso powder instead. The espresso will intensify the chocolate flavor without tasting like coffee.

Molten Mocha Cakes

Prep Time: 15 min
Total Time: 31 min
Makes: 8

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
1/2 cup GENERAL FOODS INTERNATIONAL COFFEES, any flavor
5 whole eggs
4 egg yolks
3/4 cup flour
Raspberries (optional)

GREASE 8 (6-oz.) custard cups or souffle dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flavored instant coffee; mix well. Add whole eggs and egg yolks; stir until well blended. Stir in flour. Divide batter among prepared custard cups.

BAKE at 425*F for 15 to 16 minutes or until cakes are firm around edges but soft in the centers. Let stand 1 minute. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar, if desired. Garnish with raspberries. Serve immediately.

Molten Chocolate Cakes: Prepare as directed, omitting GENERAL FOODS INTERNATIONAL COFFEES.
 

 

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