Easy Dessert Cake Recipe: Molten Chocolate Fudge Cake

Molten Chocolate Fudge CakeMolten chocolate cake is a French classic dessert that has a crisp crust and firm exterior and luscious gooey interior. It is one of the easiest chocolate cake recipes you will ever come across, yet also one of the most elegant and sumptuous easy desserts. In this version, fudge is added in the middle for a beautiful contrast and awesome flavor. You can serve these gorgeous muffin-sized cakes warm or chilled.

A sexy dessert recipe ideal for valentines or romantic occasions, molten chocolate fudge cake is the simpler version to the more complicated soufflé. This recipe makes it even simpler by making use of dark chocolate mix, mixed with eggs, butter, water, and salt. The fudge is added at the end of the cooking, and should be molten beforehand. You can buy readymade fudge from the grocery or make your own fudge at home. It isn’t that difficult to do.

Ingredients: 1 pack of dark chocolate cake mix, Giant muffin tin, 2 eggs, ½ cup water, 100 Gms butter, ½ teaspoon salt, 2 spoons hot fudge

Preparation Instructions: Molten Chocolate Fudge Cake2

Pour all the ingredients into a large bowl and blend until combined and smooth. Grease the giant muffin tin and place it in a preheated 375 degree F. oven for 10-12 minutes, or until a toothpick inserted into the center of one of the cake-muffins comes out clean. Allow to cool before cutting the top off of each cake-muffin with a knife. To achieve the desired shape, cut a circle from inside each cake-muffin and scoop out the insides. Spoon hot fudge into the resulting crater. Pop the cake-muffin into the freezer for about 2 hours. Remove from the freezer and microwave until just warm. Serve with ice cream, if desired.

A simple fudge recipe consists of condensed milk, fresh milk, sugar, and butter. When making fudge, use a nonstick saucepan. Melt the ingredients in the saucepan over low hear and stir until the sugar dissolves. Bring the contents to a gentle boil and the allow it to simmer for 10 to 15 minutes, always stirring constantly. Use a spatula to scrape the sides and base of the pan, as you don’t want the fudge to stick and burn. The ideal temperature of the fudge should be about 245 degrees F. Remove the fudge from the heat and beat it until it becomes very thick and smooth, which will take about 10 minutes. Pour into a prepared tin and cut into squares for storing in the fridge. You can also use evaporated milk for lighter fudge and add some rum or liqueur for exquisite tasting fudge. Before using in this recipe, heat the fudge so that it becomes nice and gooey.

Source: www.gourmandia.com


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