These delectable Molten Chocolate Cakes are individual sized desserts that are as appealing and impressive as they are easy to make. Each of these rich dark chocolate cakes is the perfect cupcake size. The outside is moist bittersweet chocolate cake with a slightly crispy sugar crust coating. The inside is a luscious waterfall of chocolate that oozes out of the center when cut into with a fork.
Top the whole thing off with a generous helping of freshly whipped slightly sweetened heavy cream flavored with a bit of rum and you have the ultimate chocolate dessert. The best part – you can mix up the batter ahead of time and bake off the little cakes whenever you want dessert! Super easy, super impressive and super delicious. Here’s how you make them:
You can find the recipe for Molten Chocolate Cakes here. Start by preheating the oven to 400 degrees then butter and sugar a muffin tin. Once the inside of the pan is evenly coated in sugar set aside.
In a double boiler or a bowl set over a pan of simmering water, melt 8 ounces of bittersweet chocolate. Set the bowl aside to cool slightly before continuing.
Whisk together the flour with the salt and set aside. Cream the butter and sugar until fluffy then add the eggs one at a time until well incorporated. Mix the flour mixture into the butter and egg mixture until combined. Beat in the cooled melted chocolate until just combined. Divide the batter evenly among the muffin cups, I filled my cups completely as the batter does not rise a lot when baking.
Put the muffin tin on a baking sheet and place into the oven to bake for about 8-10 minutes. While the cakes are baking, whip some heavy cream with powdered sugar and rum to taste. Leave whipped cream in fridge. You will know when the cakes are done because the tops will be slightly set, not loose or jiggly. Remove from oven and let stand for 10 minutes. I turned my hot muffin tin upside down onto a separate baking sheet and let it cool for several minutes before carefully removing the muffin tin. This seemed to help the cakes come out of the muffin tin easier with less sticking than letting the cakes cool completely in the upright muffin tin.
After the cakes have cooled completely, place on individual serving plates, dust with powdered sugar and top with some of the whipped cream, finishing with a light dusting of cocoa powder. These cakes would be equally delicious with a nice raspberry puree made with some orange liqueur and a few extra fresh raspberries to garnish….Enjoy!