Molten Chocolate Cake

By Eat More Chocolate Team    ,   

April 21, 2015

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Rich, chocolaty, ooey, gooey…and, because of the size of the custard cups, not too large. And as delicious as it was with the whipped cream.

  • Yields: Four small cakes.


Spray ‘em Custard cup with cooking spray.

Throw the butter and chocolate into a glass bowl.

Microwave it for one minute. The butter will be melted, but the chocolate won’t be.

Whisk it slowly together and allow the chocolate to melt.

Dump in the powdered sugar.

Stir in the sugar gently…Until it’s combined and smooth.

Now crack in the eggs and pour in the egg yolks, then stir the mixture together well.

Then add the flour.

And stir it together gently until all the ingredients are combined.

Evenly distribute the batter among the four custard cups.

Now bake them on a cookie sheet for 13 minutes, or until the edges are set and the middle is still soft.

Pretend I’m holding the custard cup in a dish towel. I just invert the plate and set it right on top…

Then flip it over and set down the plate.

Since the custard cups were nice and coated, the cake just falls right out.


Semi-sweet baking chocolate. Four squares.

1 stick of butter.

Powdered sugar.

Two eggs.

Two egg yolks.


2 Cup Heavy (whipped) cream!