Molten Chocolate Cakes

 If you are looking for a dessert to celebrate a special day - anniversary, bday, promotion, awesome report card - these Molten Chocolate Cakes are just for you. But if you want them on any ordinary day, they totally work for that, too!!!

You do need baking ramekins for this dish. I only have 4, but the recipe calls for six. I was able to bake the remaining batter a day later in my clean ramekins, and they turned out just as awesome as on day one. The batter did firm up quite a bit, but that was the only change. Side note: I must order more ramekins!

These little cakes would go perfectly with ice cream or whipped cream. We just sprinkled some powdered sugar on top. My son absolutely loved them. 

Handle with care when flipping them from the ramekin to the plate. I used a spatula to get under the ramekins and used kitchen mitts as the ramekins are hot when plating.

Check out my son Evan digging in! What a treat!

Molten Chocolate Cakes

From Betty Crocker's Cookbook

Serves 6

Unsweetened baking cocoa

6 oz. semisweet baking chocolate, chopped

1/2 cup plus 2 Tbsp. butter

3 whole eggs

3 egg yolks

1 1/2 cups powdered sugar

1/2 cup all-purpose flour

1. Heat oven to 450 degrees F. Grease bottoms and sides of 6 (6-ounce) custard cups with shortening; dust with cocoa.

2. In a 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.

3. In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater 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.

4. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked.) Let stand about 3 minutes. Run small knife or metal spatula around side of each cake to loosen. Immediately place heatproof serving plates upside down onto each cup, turn plate and cup over and remove cup. Sprinkle with additional powdered sugar. Serve warm.

Make ahead directions: Batter can be made up to 24 hours ahead. After pouring batter into custard cups, cover with plastic wrap and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes longer.