Molten Chocolate Cakes

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I've been on a bit of a baking binge lately. You may think using the word binge is a little harsh, but we've been pretty indulgent -- I think binge is the right word. We had a birthday one night during the week -- big dessert seen here; a birthday party on Saturday, with New York cheesecake and cherry sauce; and then another birthday dessert on Sunday, because the birthday boy had given up chocolate for Lent and thus didn't really have the dessert he wanted (I know... indulgent!).

The New York Cheesecake was great, but I didn't get any pics because it was gone before I knew it. I'd be happy to share the recipe if you want it though (leave a comment). It was light and creamy and the greatest thing about the recipe is you don't feel like you've eaten a lead ball afterward.

But, this post is about chocolate. The most decadent chocolate dessert ever. This is that dessert that you see on many a restaurant dessert menu, although since we don't eat out, I'm certain that's not where the birthday boy saw it. I think the Food Network is to blame. All the kids just knew that they would love this dessert, but they had no idea how rich it is. I made one for each of us, but only dad and the birthday boy finished their portion. I have no idea how they did it. This would be a perfect dessert to share.

The recipe is from my Aunt Ruth, but this recipe is all over the Internet, so you may already have one. If not, this is tried and true and delicious! This picture is not the greatest -- this was the last cake I served and the weight of the whipping cream collapsed the cake. But I can assure you it did not affect the taste -- at all.

Molten Chocolate Cakes
4 cakes

4 squares semi-sweet chocolate
1/2 c. unsalted butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 T. flour


Preheat oven to 425 F.
Butter 4 (3/4 c. size) custard cups or soufflé dishes.
Place on baking sheet.

Microwave chocolate and 1/2 c. butter in large microwavable bowl
on HIGH for 1 min.
Stir in sugar until well blended.
Whisk in eggs and egg yolks.
Stir in flour.
Divide batter between prepared custard cups.
Bake 14 - 17 min. or until sides are firm but centers are soft.
Let stand 1 min.
Carefully run small knife around cakes to loosen.
Invert cakes onto dessert dishes.
Top with whipping cream and serve immediately.

* Batter can be made up to a day ahead.
Pour into prepared custard cups, cover with plastic wrap and refrigerate.
Bake as directed.
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