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Molten Chocolate Cakes

  • Prep 20 min
  • Total 40 min
  • Ingredients 9
  • Servings 6

Ingredients

Unsweetened baking cocoa
6
oz semisweet baking chocolate, chopped
1/2
cup plus 2 tablespoons butter or margarine
3
whole eggs
3
egg yolks
1 1/2
cups powdered sugar
1/2
cup Gold Medal™ all-purpose flour*
Additional powdered sugar, if desired
Sugared kumquats, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
19g
95%
Trans Fat
1 1/2g
Cholesterol
260mg
86%
Sodium
170mg
7%
Potassium
170mg
5%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
8%
Sugars
44g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

*Do not use self-rising flour.

Be sure to grease the custard cups with shortening, dust the cups with cocoa and bake the cakes at the correct oven temperature for the right time. These steps 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.

Directions

  • 1 Heat oven to 450°F. Grease bottoms and sides of 6 (6-ounce) 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 egg beater 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.

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