At Foothills Family Doulas we like to keep up with important national holidays, like today, Chocolate Cake Day. In honor of this momentous day we’d like to share with you our favorite recipe for Molten Chocolate Cake. It’s ooey, gooey, delicious, and easy! We love the individual portions too, as they make dessert (or an indulgent snack) just the right size. Don’t be fooled though, these babies are decadent and can easily be shared! Our recipe comes from the lovely Jenny Hobick, lifestyle and entertaining expert. Check her blog out for the full easy to follow, step-by-step recipe, with beautiful photos to boot!
And if you’re too tired to make these yourself, we know two postpartum doulas who would love to make them for you 😉
Chocolate Molten Cakes
makes 6 medium cakes or 12 small individual cakes
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
3/4 cup sugar
2/3 cup of flour
Prepare cupcake pans by coating the inside of each with melted butter by swirling it around. Then 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 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.
Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.