Molten Chocolate Cakes
These cakes are my latest downfall. I discovered that you don’t have to use them right away to enjoy the smooth
exterior and melted center of these chocolaty mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want. Wrap the rest and refrigerate or freeze. When you’re ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds. The center will be soft and oozy and ready to give you the rush you’ve been hoping for. These cakelets are really rich. If you want three-bite desserts, make eight or ten instead of six.
Chocolate Molten Lava Cakes
Everyone’s favorite dessert recipe!
Scale
Ingredients
- 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
- 1/3 cup cane sugar
- 3 large eggs
- 3/4 teaspoon Vanilla Bean Paste or 2 teaspoons Rain’s Choice pure Vanilla Extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces good quality bittersweet chocolate, melted (Guittard is good)
- Confectioners’ sugar, for dusting
- Whipped Cream and fresh berries for serving
Instructions
- Preheat oven to 400 degrees. Generously butter 6 – 8 cups of a standard muffin tin. If you would prefer, you can use ramekins. Set aside.
- Using an electric mixer, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. Add pure vanilla paste or extract.
- With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
- Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
- To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream and fresh berries if desired.
Notes
Serves 6 – 8
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Patricia Rain
Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Tags: Chocolate, Chocolate Cake, molten chocolate cake
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Patricia Rain
Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Kathy
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This is my favorite dessert recipe EVER, with your galettes a close second. And to the readers, make sure you use Rain’s Choice vanilla and vanilla sugar. It really does make a difference.
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Vanilla Queen
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Thanks for your post! We really appreciate testimonials from our loyal fans. I think that the extra 20% vanilla bean extractives in our extracts makes a huge flavor difference. And as for the sugar, what’s a latte without flavorful vanilla sugar?
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