Molten Chocolate Mini Cakes
These luscious miniature cakes feature intense chocolate-flavored liquid centers. Make sure not to overbake them, or the centers will set up.
- 6 oz fine-quality bittersweet chocolate (60% cocoa)
- 1/2 cup (1 stick) butter (do not substitute margarine)
- 3 whole eggs
- 3 egg yolks
- 1 1/2 cups powdered sugar
- 3/4 cup all-purpose flour
- Vanilla ice cream (optional)
Preheat oven to 400°F. Generously spray wells of Silicone Floral Cupcake Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
Remove pan from oven using clean kitchen towel; immediately place inverted Simple Additions® Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.
- 12 servings
Nutrients per serving:
Calories 260, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 29 g, Protein 4 g, Sodium 75 mg, Fiber 1 g
To test doneness of cakes, carefully insert Digital Pocket Thermometer into centers of several cakes. The internal temperature should read at least 160°F.