• 36 Ratings

Few desserts elicit the oohs and ahhs that molten cakes do, which makes them a natural pick for special dinners. Feel free to use semi-sweet baking chocolate in place of the bittersweet chocolate if that's the variety you have on hand.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, soufflé dishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.

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  • In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.

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Instructions Checklist
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  • In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.

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  • Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.

Nutrition Facts

544 calories; 45 g total fat; 27 g saturated fat; 282 mg cholesterol; 233 mg sodium. 36 g carbohydrates; 4 g fiber; 7 g protein; 1069 IU vitamin a; 2 mg vitamin c; 50 mg calcium; 2 mg iron;

Reviews

36 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3