Molten Chocolate Cakes

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individual-molten-chocolate-cake
4 tablespoons unsalted margarine room temperature, plus more for muffin tin
1/3 cup granulated sugar, plus more for muffin tin
3 large eggs
1/3 cup all-purpose flour
¼ teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioner’s sugar, for dusting
Pareve Whipped cream, for serving (optional)

Preheat oven to 400°. Butter a 6-cup muffin tin. Dust with granulated sugar.

With an electric mixer, beat margarine and granulated sugar until fluffy. Beat in eggs one at a time. Reduce speed, and beat in flour and salt. Beat in chocolate. Divide batter among muffin cups.

Place tin on baking sheet; bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool 10 minutes.

Turn out cakes onto serving plates, bottom sides up. Dust each with confectioner’s sugar, and serve with whipped cream if desired.

15 thoughts on “Molten Chocolate Cakes

  1. I was just wondering if I can make this cake a couple days in advance and then just serve it. Does it get soggy? Do I need to put it in the fridge?

    • These can be made in advance and kept in the refrigerator uncooked and covered in plastic. Cook them closer to the time of serving and cook them for two extra minutes directly from the fridge. I sometimes cook them in the morning and serve them Friday night. I keep them on a bleck to keep them warm.

  2. Thank you so much for this delicious recipe- I’ve used it several times already! It’s very easy to put together and is a real winner in my house.
    I have replaced the 4 tbsp of margarine with oil a few times- with results that are just as delicious and successful as the original recipe.

  3. Could the raw batter be frozen in the pans, defrosted the morning it’s needed, and baked right before serving? (I need for sheva brochos next week.) THANK YOU!

  4. can I freeze them unbaked and then defrost and bake them before shabbos. When you bake them in the morning do you keep them on the blech all day Fri?

    • You can freeze them and then bake them as close to shabbos as possible so the gooey’ness stays intact and they don’t cook through completely. Then place them on the blech.

  5. hi, i was just wondering 1.when u say ‘a little more margarine for muffin tins how much that is exactly and 2.What does the baking sheet under the tin do for the baking process? thanks!

    • I would use another tablespoon to grease the muffin tins. The baking sheet underneath just makes it easier to remove the muffin tins if your tins have 6 in them. Some people make them in individual ramekins so this makes it simple to put them in the oven and take them out.

    • Sure, but muffin tins are smaller than ramekins so adjust the cooking time by about 3 minutes. I would cook them for about 7 minutes and check them. They should be cake like around the edges and soft in the middle but firmer than raw batter. Runny not raw.

  6. is the inside raw? i want to make this 4 shabbos
    and how do i know if their ready bec. if i put in a toothpick it will come out gooey?

    THANK YOU!!

    • The inside is not raw but jiggly and undercooked. Follow the recipe but if your oven temperature is inconsistent, you will know they are done when the rims/sides are cooked and the center is still loose. They are best warm or left on a blech.

  7. Hi I want to servethis on shabbat what is the best way to do it? Can i bake them than freeze them then put in in the shabbat oven that is set to 350 automaticly?

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