Today I’m sharing one of my favorite and super easy tasty desserts. This chocolatey treat is sure to impress anyone, and takes almost no time to whip up. You can use just about any kind of baking chocolate you want, I prefer the semi-sweet, but if you’re someone that loves even sweeter chocolate, you could definitely add it! I also alter this recipe a little bit because as a college student I do not own individual custard cups, so I just use a plain ole muffin pan and it works great (makes dishes a little easier too). Just be sure to grease each individual cup & sprinkle with cocoa. I’ve shared the recipe and a few photos of the baking process below.
Ingredients
- 6 oz semisweet baking chocolate, chopped
- 1/2 cup plus 2 tablespoons butter or margarine
- 3 whole eggs
- 3 egg yolks
- 1 1/2 cups powdered sugar
- 1/2 cup Gold Medal™ all-purpose flour*
- Additional powdered sugar, if desired
- Unsweetened baking cocoa
Directions
- Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.
Molten Chocolate Cakes recipe courtesy of Betty Crocker
The finished (and delicious!) final product. If you have questions or comments, leave them below! Happy Sunday & be sure to keep a look out for other Sweet Sunday posts, coming soon to All Things Gold!
XO, Katie
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