Molten Chocolate Cakes – a delicious recipe with butter, semi-sweet chocolate baking bars, whipping cream, sugar, egg substitute, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coat 16 muffin cups with melted butter. Sprinkle with cocoa. Refrigerate until firm.
2
Place butter pieces and chocolate in a big heavy pan or iron skillet. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set aside. Mix egg substitute and sugar in a big mixing bowl. Beat at medium speed with electric mixer about 7 minutes or until blended. Pour batter into muffin cups, filling to 1/4-inch from top. Cover and chill 1 to 24 hours. Bake, uncovered, at 450u00b0 for 10 to 11 minutes or just until edges of cakes
3
spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to plates using a spatula. Sprinkle with powdered sugar. Serve immediately. Yield: 16.
1263
kcal
Calories
78
g
Fat
123
g
Carbs
19
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 7 ingredients. The key ingredients include: 3/4 c. butter (small pieces), 3 (4 oz.) semi-sweet chocolate baking bars, broken into hunks (do not substitute), 1/2 c. whipping cream, 3/4 c. sugar, and more.
Yes, Molten Chocolate 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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