Easy Molten Chocolate Cakes
Yields 12 mini cakes
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup butter (NOT margarine)
- 3 eggs
- 4 egg yolks
- 2 (8 ounce) packages brownie mix (Ghiradelli)
- 3 Tbsp. chocolate milk
Preheat oven to 400 degrees. Spray 12 nonstick muffin cups with nonstick baking spray containing flour. Then sift a little cocoa powder into each cup and gently shake the muffin tin to distribute the cocoa powder; shake out any excess and set aside. You can also use six (3/4-cup or 6-ounce) custard or souffle cups.In a medium microwave-safe bowl, combine both kinds of chocolate chips and butter. Microwave on high power for 1 minute, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes.In a large bowl, combine eggs and egg yolks and beat at high speed for 5 minutes until light in color, and doubled in size.
Gradually add the dry brownie mixes to the beaten egg mixture, stirring with wooden spoon until well blended. Fold in melted chocolate mixture and chocolate milk. Carefully pour batter into prepared muffin cups or custard cups.
Bake at 400 degrees for 10 to 14 minutes or just until edges are set. If making six larger cakes, bake for 13 to 18 minutes until edges are set. The centers of the little cakes will be soft. Cool on wire rack for 2 minutes. Then run a knife around edge of each cake to loosen, then invert warm cake on each serving plate. Dust with powdered sugar.
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Oh. Dear. These look heavenly! I’m going to have to make them soon.
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