Brandied Chocolate Molten Cakes – a delicious recipe with weight Semisweet, Butter, Egg Yolks, Eggs, Brandy, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 450 degrees. Use the extra butter to grease six 6 oz. custard cups or ramekins.
2
Melt the semisweet or bittersweet chocolate plus the butter in a double boiler. In a large bowl with a pour spout, whip the egg yolks and whole eggs. Add in the brandy and powdered sugar. When the chocolate and butter is completely melted, remove from the heat and let cool slightly before adding it to the egg mixture. Lastly, add in the flour and cinnamon and mix well.
3
Divide the chocolate batter between the six prepared ramekins. At this point, you can either bake the cakes, or cover and chill them for up to a day. Bake the cakes until the sides are set but the center remains soft and runny. This will be about 11 minutes or up to 14 minutes if you refrigerated the batter. Serve immediately with a scoop of ice cream.
813
kcal
Calories
54
g
Fat
61
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 ounces, weight Semisweet Or Bittersweet Chocolate, 10 Tablespoons Butter, Plus Extra For The Ramekins, 3 whole Egg Yolks, 3 whole Eggs, and more.
Yes, Brandied Chocolate Molten Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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