Molten semi sweet chocolate cake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 617.1
- Total Fat: 40.6 g
- Cholesterol: 201.7 mg
- Sodium: 88.1 mg
- Total Carbs: 61.8 g
- Dietary Fiber: 0.6 g
- Protein: 9.9 g
View full nutritional breakdown of Molten semi sweet chocolate cake calories by ingredient
Introduction
Molten chocolate cakes have a cakey crust and an oozing, fudgy center. Recipe may be halved and may be frozen. Molten chocolate cakes have a cakey crust and an oozing, fudgy center. Recipe may be halved and may be frozen.Number of Servings: 4
Ingredients
-
1/2 cup (1 stick) unsalted butter
5 oz semisweet chocolate, chopped (a generous 3/4 cup)
1/2 cup sugar, plus more for coating the cups
3 eggs
3/4 cup all purpose flour
Directions
1. Preheat oven to 400F. Spray 4 (6oz) ramekins or custard cups with vegetable cooking spray. Use a paper towel to make sure spray is evenly distributed. Sprinkle ramekins with sugar to coat, shaking out excess.
2. Melt butter and chocolate in a large saucepan, stirring often, over low heat. Remove from heat and let cool a few minutes. Whisk in sugar until fully blended. Whisk in eggs, one at a time, until thickened. Stir in the flour until just blended.
3. Divide batter among prepared cups. (Can be made up to this point and kept at room temperature for up to 2 hours or refrigerated for up to 8 hours; bring to room temperature before baking.) PLace filled cups on baking sheet.
4. Bake 14 minutes or until tops are just set (centers will still be soft). Let sit for 2 minutes. Run a knife around the inside of each cup and invert the cakes onto individual dessert plates. Serve warm with whipped cream, vanilla ice cream, or fresh berries, if desired.
Serving Size: 4- 6 inch
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRLEYPARISE.
2. Melt butter and chocolate in a large saucepan, stirring often, over low heat. Remove from heat and let cool a few minutes. Whisk in sugar until fully blended. Whisk in eggs, one at a time, until thickened. Stir in the flour until just blended.
3. Divide batter among prepared cups. (Can be made up to this point and kept at room temperature for up to 2 hours or refrigerated for up to 8 hours; bring to room temperature before baking.) PLace filled cups on baking sheet.
4. Bake 14 minutes or until tops are just set (centers will still be soft). Let sit for 2 minutes. Run a knife around the inside of each cup and invert the cakes onto individual dessert plates. Serve warm with whipped cream, vanilla ice cream, or fresh berries, if desired.
Serving Size: 4- 6 inch
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRLEYPARISE.