Molten Mocha Cakes – a delicious recipe with Chocolate, butter, icing sugar, Maxwell, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease 8 (6-oz.)
2
custard cups or ramekins.
3
Place on baking sheet.
4
Microwave chocolate and butter in large microwavable bowl on MEDIUM 2 minutes or until butter is melted.
5
Whisk until chocolate is completely melted.
6
Mix in icing sugar and coffee mix.
7
Add whole eggs and egg yolks; stir until well blended.
8
Stir in flour.
9
Divide batter among prepared custard cups.
10
Bake at 425F for 12-15 minutes or until cakes are firm around edges but soft in the centres.
11
Let stand 1 minute.
12
Run small knife around edges of cakes to loosen.
13
Carefully invert cakes onto dessert dishes.
14
Sprinkle lightly with additional icing sugar, if desired.
15
Top with raspberries.
16
Serve immediately.
1316
kcal
Calories
84
g
Fat
110
g
Carbs
35
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: 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped, 1 cup butter, 2 cups icing sugar, 1/2 cup Maxwell House Cafe, Suisse Mocha Instant Coffee Beverage Mix, and more.
Yes, Molten Mocha 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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