Description
A recipe for Molten Chocolate Cakes

Ingredients

• Filling:
  
• 1/2 cup Dark Cocoa Candy Melts, coarsely chopped
  
• 2 tablespoons heavy cream
  
• Cake:
  
• 2 1/2 cups semi-sweet chocolate chips
  
• 1/2 cup (1 stick) butter
  
• 2 tablespoons all-purpose flour
  
• 2 tablespoons granulated sugar
  
• 1 teaspoon vanilla
  
• 4 eggs, lightly beaten
  
• Cocoa powder

Preparation
For filling, heat candy and cream in medium saucepan, stirring with whisk until chocolate is melted and smooth. Do not boil. Refrigerate until firm. Best made 4 to 24 hours in advance.

Preheat oven to 350°F. Spray individual brioche pans with pan spray. In 2-quart saucepan melt chocolate chips and butter over low heat, stirring constantly, until chocolate is melted (4 to 5 minutes). Remove from heat. Stir in flour, sugar and vanilla. Stir in eggs until well mixed.

Pour 2 to 3 tablespoons batter in each pan. Place 1 teaspoon filling in each pan; top with batter until pans are 2/3 full. Smooth batter to cover filling. Bake 15 to 17 minutes or until cake springs back when lightly touched. Cool 5 minutes. Loosen sides gently with spatula and turn out onto serving plates. Sprinkle with sifted cocoa powder. Serve immediately.

Nutrition
no information available

Serves
Makes 6 mini cakes

Variations
no information available