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Molten Chocolate Cakes
Traditional Cakes & Pies
Prep time:
15 minutesBake time:
13 minutes“For an out-of-the-ordinary dessert, try these individual chocolate cakes with gooey caramel centers.”
Ingredients
Serves 12
- 1 1/4 cups (2 1/2 sticks) butter
- 3/4 cup semisweet chocolate chips
- 4 medium eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 12 caramel candies
- 1/4 cup evaporated milk, divided
Directions
1
Preheat oven to 325°F. Grease 12 muffin cups.Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly.
2
Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about 5 minutes. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes.
3
Fill the prepared muffin cups two-thirds full. Bake the cakes for 5 minutes.
4
Meanwhile, combine caramels and 2 tablespoons evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for 8 minutes longer. Invert cakes onto individual serving plates.
5
Stir remaining evaporated milk into remaining caramel mixture. Serve with warm cakes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
To melt the chocolate chips and butter in a microwave oven, use the DEFROST setting and microwave, stirring mixture occasionally, for about 4 minutes.
Variation
Variation
For rocky road
molten cakes, follow steps 1–3. In step 4, fill each cake with 1 large marshmallow & 1 heaping teaspoon each chopped pecans & chocolate chips instead of the caramel mixture & continue as written. For step 5, make this easy chocolate sauce: Melt 1 cup chocolate chips together with 3/4 cup heavy cream & 1 teaspoon vanilla in a small saucepan over low heat, stirring continually.
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