Mini Molten Chocolate Cakes with Mocha Sauce

From EatingWell: January/February 2007

Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.

READER'S COMMENT:

"They turned out very nice, but they are too small to fill out the muffin cup - so they look more like puffed up cookies than like the nice cones on the picture. Really the recipe should only make 6, not 12 cakes. It was also super-...

Mini Molten Chocolate Cakes with Mocha Sauce Recipe

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6 Reviews for Mini Molten Chocolate Cakes with Mocha Sauce

12/29/2012

Anonymous

So good!

I made these for my boyfriend who is obsessed with domino's lava cakes. I thought that this recipe looked close enough and was within my limited skill set. A couple of them came out kind of ugly which was my fault because the filling was too close to the edge and spilled out. I also used a regular size muffin tin. The ones that came out right look really pretty. The flavor was good but i think I'll leave the espresso out next time. Now hopefully these will stand up for a couple more hours in the fridge and reheat in the microwave ok like some of the other reviewers said.

Pros: not to complicated

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02/24/2012

Anonymous

Recommends this recipe

Drool-worthy

These are mouth-watering, super scrumptious morsels of pure delight! :) The recipe looked like a lot of work, but when it came right down to it, it wasn't all that hard. I used a double-boiler for all the chocolate melting. I also doubled the recipe, and used regular-sized muffin cups - it made about 12. I didn't have any trouble with it sticking, but I used a LOT of cooking spray before-hand. It took about 7 minutes to bake to the right stage, and I did have to run a knife around them, but they all came out in one piece. My family LOVED these. They go really well with ice-cream - it helps to cut down on the overwhelming richness of them. :)

Comments

10/02/2011

shawnee_girl34

Recommends this recipe

Oh SO Great!

I made these last week: I used Splenda, too, and made 6 "large" cakes using a regular cupcake pan. I strongly recommend either lining your cups with greased parchment rounds (they were hard to get out and a little cake stuck to the pan), or using a mini muffin pan that has the removeable bottoms in the individual cups.
Although this recipe was a bit time consuming, it was totally worth it! Hubby was seriously craving chocolate and these were a huge hit! Decadent, rich, satisfying, and a PERFECT substitute for the real thing!! These are worth all the effort. I kept them in the fridge, and took them out 2 hours before eating them. Then when we were ready to eat them, I warmed them slightly (one at a time) in the microwave for 7 seconds ONLY!!! I heated the sauce for 5 seconds, stirred it, then 5 seconds more (on high for both cake & sauce to warm up). The center of the cakes oozes wonderfully!! I feel better knowing I'm not eating "under baked" cake batter, esp. since I'm pregnant!! You'll love this recipe: impressive for company!

Pros: Delicious, Perfect Substitute For The Real Thing!

Comments

03/10/2011

colbu1

Mini muffin pan

It does say to use a Mini muffin pan.

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09/03/2010

Anonymous

They turned out very nice, but they are too small to fill out the muffin cup - so they look more like puffed up cookies than like the nice cones on the picture. Really the recipe should only make 6, not 12 cakes. It was also super-difficult to measure out a tablespoon of batter into the tin. I also felt that there was too much sauce and not enough cake, so really, the cake batter needs to be increased, while sauce - decreased.I am not sure how to tweak the recipe though to make the proportion right. Very quick to make though.

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