Three weeks ago we moved in to our new apartment. We are so amazingly blessed to have this cute little apartment in a great location and with such a great community around us. I am beyond happy to finally have a home to ourselves. A place to relax and of course bake amazing things. So to celebrate our first Saturday at home I made these chocolate molten cakes. I was looking for something chocolaty but easy to make since we still had a lot of unpacking to do. These molten cakes are pretty much made of chocolate bars and some butter, with the perfect soft and pudding-like center. Along with a scoop of ice-cream these make a great Saturday afternoon. See recipe below...
Chocolate Molten Cakes
makes 6 medium cakes or 12 small individual cakes
2 Tbsp. cocoa
3/4 cup butter
1 1/2 cup chocolate chips
1/2 cup cream
5 eggs
3/4 cup sugar (I used 1/4)
2/3 cup flour
Butter the cupcake pans and sprinkle the insides with cocoa, coating completely.
To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
Bake at 230 C (450 F) degrees for 10 minutes for regular 12 cupcake pan size and 15-18 for jumbo 6 six cupcakes pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
Serve with whipped cream or ice-cream.
To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
Bake at 230 C (450 F) degrees for 10 minutes for regular 12 cupcake pan size and 15-18 for jumbo 6 six cupcakes pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
Serve with whipped cream or ice-cream.
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