Sunday, February 15, 2009

Molten Chocolate Cake

I just made this for Valentine's Day. I got the recipe off of It looks cool and is yummy too. Next time I think I will try it with strawberries on top :)


  • 4 squares BAKER'S Semi-Sweet Chocolate
  • 1/2 cup (1 stick) butter
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tbsp. flour
  • 1/2 cup thawed Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflĂ© 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 and a side of ice cream - depending on your oven you may need to cook it less. DO NOT overcook. I cooked mine for 12 minutes.
If desired you can store the batter in the fridge - just make sure to let it sit at room temperature for an hour if you do so.

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