Easy Dessert Cake Recipe: Kraft Molten Chocolate Cake

Kraft Molten Chocolate Cake RecipeA quick and simple chocolate dessert that produces decadent and elegant results, this molten chocolate recipe adapted from Kraft takes only 15 minutes to make. The recipe consists of simple ingredients namely eggs, chocolate, sugar, flour, butter, salt, and vanilla essence. Rich and delicious easy desserts with a firm cake exterior and lusciously gooey center, this chocolate cake is sure to please any crowd and any age. Dust the molten chocolate cake with powdered sugar or top with whipped cream and fresh fruits or garnish with fresh mint. You can also serve vanilla ice cream on the side for a more spectacular dish.

Use ramekins, custard cups, or soufflé dishes when making this dish. You can make the batter a day ahead and pour it into the prepared custard cups. Cover the cups with plastic wrap and refrigerate. Once you are ready to serve, allow the batter to come to room temperature and bake until the cake is puffed up and the tops are cracked. You will notice that inside the cracks is darker and moist, which is a good indication. What’s great about using ramekins is that you can serve the molten chocolate cake directly in the cups. You can also remove the cake from the cup by inserting a small knife around the inside of the ramekin and loosen the cake, then invert it onto individual plates.

Ingredients: 2 eggs, 8 oz. of chocolate, 1 cup white sugar, 1 ½ of all-purpose flour, 1 stick of butter, 1 teaspoon salt, ½ teaspoon vanilla essence

Preparation Instructions:  Kraft Molten Chocolate Cake Recipe2

Preheat the oven to 450 degrees F. Melt the butter in a pan and add the chocolate, making a paste. Stir occasionally. In a separate bowl, blend together the all-purpose flour, baking powder and salt. Mix the white sugar and eggs until fluffy and smooth. Add vanilla. Add the chocolate and butter mixture. Add the dry ingredients. Grease ramekins with oil or butter and pour the batter into them. Bake for about 7 to 8 minutes, or until a toothpick inserted in the center comes out clean.

The ramekins should be greased with oil or butter before the batter is poured into it to make it easier to loosen the cakes. You can also dust the greased cups with cocoa powder to make it even easier to loosen the cakes. If you like a molten chocolate cake with crunchy sides and bottoms, dust the greased ramekins with superfine sugar to create a mesmerizing dessert.

Source: www.gourmandia.com


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