Molten Chocolate Cake

After the 4th of July, my girlfriend, and my grandparents and I went down to the beach to have some fun! My grandma brought down a recipe and all the ingredients for Molten Chocolate Cakes so after having a fantastic Mahi dinner we popped these in the oven for a nice dessert. The recipe I think is originally from Southern Living but I’m not completely sure. Now these do require a mixer, but they make for a very tasty treat, and are even good once they’ve cooled down!

You can make these ahead of time and keep them in the refrigerator until you need to cook them but they really are still good cold. Here’s the ingredient list:

• 2 Tablespoons of butter, melted
• 2 Tablespoons unsweetened cocoa
• 3/4 cup butter, cut up into pieces
• 3 (4 oz) bars of semisweet baking chocolate
• 1/2 cup of whipping cream
• 1 and 1/4 cup of egg substitute, make sure this is substitute, since the center of the cakes doesn’t cook all the way through, you need to have substitute
• 3/4 cup of sugar, I used splenda because I didn’t sugar and it tasted just fine
• 2/3 cup of all-purpose flour

So you’re gonna start by brushing the muffin cups with the melted butter and then sprinkling cocoa into the cups. Stick this in the fridge and let the butter harden back up. Next, put the chocolate and the rest of the butter into a saucepan on low heat. Once that has melted down, whisk in the cream and set the pot to the side. Combine the egg substitute and the sugar(or splenda) in a mixing bowl and use a mixer to mix it (you know, what it’s for) for about 5-7 minutes until it is thickened.

Add the chocolate cream from the saucepan to the mixing bowl. Also add the flour and beat it until it is blended. Once it is a bit more thick, pour even amounts into each of the muffin tins, leaving about 1/4 inch from the top. This can then be stored in the fridge for up to 24 hours before you need to serve.

Heat your oven to 450 degrees and cook these for about 10-11 minutes. Check this early though because you want to make sure that the centers are still soft when you pull them out. Once they’re cooked to perfection, flip them out of the muffin tin on a baking sheet or something similar. The next step is a bit messy so you’re going to want to do this somewhere that you can clean easily.

The tops of the cakes may look a bit burnt, if you cooked them the right amount of time they wont be, the color is just the cocoa. Sprinkle the powdered sugar over the cakes and they are ready to serve! Just try to not get powdered sugar everywhere. Or choke when your breath in powdered sugar. That’s never fun.

Add in some ice cream or eat them plain! Either way they’re going to taste great! The insides should be warm and chocolaty and delicious! Like I’ve said, they’re still good once they’ve cooled off. I’m actually eating one now!