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Best Molten Chocolate Cakes

Updated on August 16, 2013

Chocolate Molten Cakes

This chocolate dessert is one of our favorites. Everyone is making them now, and they are so easy to make. The only hard part is trying to get them out of the pan, without them breaking. But I have found a way to get them out without breaking. That is why I use a jumbo muffin tin. All you do is loosen them with a knife around the edges, then place a piece of parchment paper over the top and invert the whole pan. Place the whole thing on a rack. A slight tap on the bottom of each one and they will fall out. Then remove the pan. Next use a scissors to cut the parchment paper in 4's, then place each cake on a plate. Simply slide each cake off the parchment paper onto your plate and serve.

  • Prep time: 30 min
  • Cook time: 10 min
  • Ready in: 40 min
  • Yields: 4

Ingredients

  • 4 squares semi-sweet baking chocolate
  • 1/2 cup butter unsalted
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tablespoons flour
  • Powdered sugar
  • Cool whip

Instructions

  1. Preheat Oven to 425 degress. Butter 4 (3/4 cup) custard cups or large muffin pan. Place on baking sheet. Melt the chocolate and butter in a pot over hot water. Stir with a wire whisk until chocolate is completely melted. Transfer chocolate to a medium bowl. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared 4 custard cups or 4 large muffin pans. (Muffin pan has 6 but you will only use 4 places.) Recipe can be doubled and you will need 8 large muffin places or 8 custard cups.) I use a large muffin pan.
  2. Bake 13 minutes or until sides are firm but center soft. (Be sure not to over cook them or the center will not be liquid) Let stand in pan or cups 1 minute. Carefully run a sharp knife around cakes to loosen. If using custard cups invert cakes on individual plates, be very careful as cakes may break. If using large muffin pan, Carefully run a sharp knife around cakes to loosen, put a piece of parchment paper over the pan to cover it, then put wire rack on top and invert, tap gently on each one and lift the pan up. Then using a scissors cut the parchment paper into 4 leaving each cake on its own piece of parchment. Then side each cake off the parchment paper onto individual plates. They come out perfect.
  3. Should be served warm and sprinkle each cake with powdered sugar and top with cool whip. Makes 4.
  4. I make the batter up ahead of time and wait to bake till everyone wants cake. As it only takes 13 minutes.
  5. Your guests will be amazed.
Cast your vote for Easy Chocolate Molten Cakes

Interesting things about chocolate

chocolate covered cheesecake
chocolate covered cheesecake

1. The first recorded “Death by Chocolate” case occurred in the 17th Century in Chiapas, Mexico. Upper class Spaniards were so addicted to chocolate that they refused to adhere to a church dictated chocolate ban that forbade them from eating or drinking any food during the church services. As a result, the people of the town refused not only listen to the ban but chose to attend worship services in convents instead. The Bishop who passed the law was later found dead due to poison being mixed into his daily cup of chocolate.

2. The word “chocolate” comes from the Aztec word, “Xocolatl”, which ironically means “bitter water”.

3. The biggest bar of chocolate ever made was created in 2000 and weighed 5,000 pounds. Turin is the city in Italy that can be proud of this accomplishment.

4. Americans eat an average of 22 pounds of candy each year, or approximately 2.8 billion pounds annually which is split almost equally between chocolate and candy. Most Europeans consume far less than this.

5. While the US produces the most chocolate and consume the most pounds every year, the Swiss consume the most per capita, followed closely by the English.

6. Besides the obvious cheese and ice cream industries, American chocolate manufacturers use about 1.5 billion pounds of milk and consume approximately 3.5 million pounds of whole milk yearly.

7. Chocolate manufacturers currently use 40% of the world’s almonds and 20% of the world’s peanuts.

8. Chocolate is technically responsible for the microwave. Scientists were experimenting with micro waves in hopes of creating better radar detectors and in the wake of World War II, scientists were testing devices called magnetrons. A scientist named Percy Spencer entered the lab with a chocolate bar in his pocket and realized it quickly began to melt. Spencer then realized that the magnetron could potentially be used to cook food. He successfully tried popping corn and then attempted to cook an egg which cooked so quickly, it blew up in his face.

9. Every Russian and American space voyage has included chocolate bars.

10. On the fourth visit of Christopher Columbus to the Americas, he presented cocoa beans to the Spanish Court. King Ferdinand and Queen Isabelle were not impressed and dismissed the chocolate as bizarre tribal concoctions.

Cooking a molten cake

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