Moelleux au Chocolat “Molten Chocolate Cake”
(from Peachblossm’s recipe box)
So good – find the right timing in your oven. Mara makes it in regular size muffin tin for 7-8 mins
Source: Mara and http://jennysteffens.blogspot.com/2013/04/chocolate-molten-cakes-in-cupcake-pan.html
Prep time: 15 minutes
Cook time: 20 minutes
Categories: cake, chocolate, dessert
Ingredients
- 2 tablespoons of butter, melted
- 2 tablespoons of cocoa
- 3/4 cup of butter
- 12 ounce of chocolate chips
- 1/2 cup of heavy cream
- 5 eggs
- 3/4 cup sugar
- 2/3 cup of flour
Directions
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Prepare cupcake pans by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa, coating completely.
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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.
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Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/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.
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Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.