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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Molten Chocolate Cakes

Makes: 8 servings
Serving size: 1 cake
Prep 30 mins Cool 15 mins Chill 2 hrs to 3 hrs Bake 375° 15 mins Stand 10 mins
Molten Chocolate Cakes
Ingredients
  • 1  cup  semisweet chocolate pieces
  • 1/3  cup  whipping cream
  • 1  tablespoon  butter
  • 3/4  cup  semisweet chocolate pieces
  • 1/2  cup  butter
  • 4  eggs
  • 1/2  cup  sugar
  • 1/2  cup  all-purpose flour
  •  Coffee or vanilla ice cream (optional)
Directions

1. Generously butter eight 6-ounce ramekins or custard cups. For filling, in a small saucepan combine 1 cup chocolate pieces, whipping cream, and 1 tablespoon butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool for 15 minutes, stirring occasionally. Cover and chill for 2 to 3 hours or until mixture reaches a fudgelike consistency.

2. Preheat oven to 375 degrees F. In a small saucepan combine 3/4 cup chocolate pieces and 1/2 cup butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool slightly.

3. In a large mixing bowl beat eggs and sugar with an electric mixer on medium to high speed for 5 minutes. Beat in flour and slightly cooled chocolate-butter mixture. Spoon enough batter into each ramekin to measure 1 inch in depth.

4. Divide chilled filling into eight portions. Working quickly, use your hands to roll each portion into a ball. Place a ball of filling on top of the batter in each ramekin; do not allow the filling to touch the sides of the ramekins. Spoon the remaining batter into ramekins, spreading over balls of filling.

5. Bake for 15 minutes. Remove from oven; let stand for 10 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Serve immediately. If desired, serve with small scoops of ice cream.

From the Test KitchenTo Make Ahead:
  • Prepare as directed through Step 4. Cover and chill until ready to bake or for up to 4 hours. Let stand at room temperature for 30 minutes before baking as directed.
Nutrition Facts (Molten Chocolate Cakes)
  • Servings Per Recipe 8,
  • cal. (kcal) 444,
  • Fat, total (g) 30,
  • chol. (mg) 141,
  • sat. fat (g) 18,
  • carb. (g) 43,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 33,
  • pro. (g) 6,
  • vit. A (IU) 680,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 158,
  • Potassium (mg) 193,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Starch () 2,
  • Other Carb () 1,
  • Fat () 7,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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