Chocolate Molten Cakes

Molten Chocolate Cakes are the perfect finish to your Valentine dinner.

Chocolatey, melty, molten goodness!

You can prepare the batter ahead, making them a great choice for an easy dessert.  Keep refrigerated until 1 hour before you’re ready to bake.  Let warm on counter, bake and serve warm!

Super easy and so decadent!

Happy Valentine’s Day!!

~ Gena

Molten Chocolate Cakes

Ingredients:
Makes 6 large servings or 16 muffin sized cakes

• 1 cup semi-sweet chocolate chips
• 1  1/2 sticks unsalted butter (3/4 cup)
• 1  1/2 cups powdered sugar
• 3 eggs
• 3 egg yolks
• 3/4 cup flour
• butter for greasing ramekins

For homemade whipped cream

• 1 cup whipping cream
• 3 T sugar

Melt the butter and chocolate

Whisk until smooth

Directions:

• Preheat oven to 425 F.
• Butter individual ramekins or a muffin tin.  If using ramekins, place on a baking sheet.
• In a microwave safe bowl, melt butter and chocolate chips for 1 minute.  Stir until chips are melted and smooth.
• Whisk in sugar.
• Mix in eggs and egg yolks.
• Stir in flour until mostly smooth (a few little lumps are okay)
• Pour into ramekins or muffin tin, filling about 2/3 full.
• Bake for 14 min. if using larger ramekins or 10 min. if using muffin tins.  Or until edges are firm and middle is soft.
• Let cool for one minute.  Loosen by running a knife around the edge and invert onto serving plate.  Serve warm with homemade whipped cream.

I modified this recipe from Kraft.com  – hope you like my version!

For homemade whipped cream:

• Beat whipping cream and sugar on high speed in an electric mixer or using beaters.  Or you can whisk briskly.  I start on med. speed to reduce splatter.  As it thickens, turn to high speed and watch closely, or you’ll end up with butter.  About 2 minutes or until you reach desired consistency.
• Yum!! Homemade whipped cream is the best!!

Enjoy!

Stir in powdered sugar

Mix in eggs and egg yolks

Stir in flour

Pour into ramekins

Muffin tin molten cakes