Molten Chocolate Cakes …

If you are like me chocolate sounds good all the time.
especially right before bed.
who really wants to bake an entire cake at 8pm.
Not I, but I will in desperate times.

I was so excited when i came across the Molten Chocolate Cakes recipe a while back.
This makes the perfect single serving… and only takes a few minutes to prepare.
Recipe per Betty Crocker Website: 

Molten Chocolate Cakes

Wow – a company-worthy, ooey, gooey chocolate dessert is a snap to make!
Prep Time
Total Time

6 servings

Unsweetened baking cocoa
oz semisweet baking chocolate, chopped
cup plus 2 tablespoons butter or margarine
whole eggs
egg yolks
1 1/2
cups powdered sugar
cup Gold Medal® all-purpose flour*
Additional powdered sugar, if desired
Sugared kumquats, if desired
  1. Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
  2. In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
  3. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Be sure to grease the custard cups with shortening and dust the cups with cocoa. Baking the cakes at the correct oven temperature for the right time are critical to the success of this recipe. If the centers are too cakelike in texture, bake a few minutes less the next time; if they’re too soft, bake a minute or two longer.
To make ahead, pour the batter into custard cups, cover with plastic wrap and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes longer.
Do not use self-rising flour.

Since being diagnosed with Crohn’s this summer
I had to give up a few of my favorite treats, one being ice cream.

Usually when I make this dessert we would top it with a scoop of vanilla ice cream.
Unless I want to live int he bathroom for 1-2 hours afterwards, not happening..
TMI.. yup i just crossed that line sorry

Don’t worry friends I found a great topping for this dessert.
Season’s Delight French Vanilla COOL WHIP whipped topping.

say that 10 times fast.

I made my Molten cakes in a larger than normal ramekin… what can I say i was hungry.
When they came out of the oven I was tempted to eat them as is.

But I love How COOL WHIP whipped topping gives desserts that extra special something.

aaahhh much better.

I love how the COOL WHIP whipped topping melted down the sides.
Thanks COOL WHIP for making our everyday dessert a little better.

Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.
post signature

© 2012 – 2015, Chrissy@thePearlblog This post may contain affiliate links. Purchasing through them will help support this blog.. All rights reserved.

About Chrissy@thePEARLblog

Sinner turned saint. Lover of Jesus. DIY crafter. Mom of 3. Blogger. Friend. married to her high school sweetheart. I blogs to share about the things I love. My hope is that my love for crafting, Jesus, family, and food will inspire you to try something new. If you enjoy what you read, don’t forget to subscribe to my blog!

share your thoughts...