Molten Chocolate Cakes – a delicious recipe with sugar, cornstarch, bittersweet, unsalted ubtter, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Butter and flour two 5 3/4 x 3 1/4 x 2"" baby loaf pans. Whisk sugar and cornstarch in large bowl to combine. Melt chocolate and butter in heavy medium saucepan over low heat, stirring constantly. Cool 10 minutes. Add sugar mixture to chocolate mixture and whisk until smooth. Whisk in eggs 1 at a time, then whisk in yolks. Divide batter between preparared pans. Can be prepared 1 day ahead. Cover and refrigerate.", "", "Preheat oven to 350. Bake cakes until puffed and dry and cracked on top and tester inserted into center comes out with some wet batter attached, about 25 mintues (28 minutes if batter has been chilled). Cook cakes 10 minutes. Cut around cakes to loosen. Turn out onto 2 plates. Serve cakes warm with whipped cream or ice cream."]
908
kcal
Calories
33
g
Fat
131
g
Carbs
22
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 1 cup sugar, 2 tbs cornstarch, 8 oz bittersweet or semisweet chocolate, 1/2 cup unsalted ubtter, diced, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
