Ingredients
-
4
-
1/2
-
1
-
2
-
2
-
6
-
1/4
-
1/2
-
-
-
-
-
-
-
Directions
Nuts for You Chocolate Molten Lava Cakes, This recipe is adapted from Kraft and can be made a day ahead , Could someone tell me how many approx ounces the each cup of the jumbo muffin holds? I have a jumbo muffin tin, but this recipe is way too small to fill even three of of the cups in my pan , Are you kidding me? These are crazy delicious!! Exactly what a molten cake should be! After inverting it onto a plate, I drizzled it generously with melted chocolate mint chips, dusted with icing sugar and topped it with whip cream YUM!! Thank goodness there aren’t any calories on the weekend!
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Steps
|
1
Done
|
Preheat Oven to 425f Spray Six Jumbo Muffin Cups With Non-Stick Cooking Spray. Microwave Chocolate and Butter in Large Microwaveable Bowl on High 1 Minute or Until Butter Is Melted. |
|
2
Done
|
Stir With Wire Whisk Until Chocolate Is Completely Melted. Stir in Sugar Until Well Blended. Blend in Eggs and Egg Yolks With Wire Whisk. Stir in Flour and Nuts. Divide the Batter Amongst the Cups. Bake 13 to 14 Minutes or Until Sides Are Firm but Centers Are Soft. |
|
3
Done
|
Let Stand 1 Minute Carefully Run Small Knife Around Cakes to Loosen (if Necessary). Invert Cakes Onto Dessert Dishes. Serve Immediately, Topped With Cool Whip or Powdered Sugar. |
|
4
Done
|
to Make Batter a Day Ahead: Prepare the Batter as Directed and Pour Into Greased Jumbo Muffin Cups. Cover With Plastic Wrap. Refrigerate Up to 24 Hours. Let Stand at Room Temperature 1 Hour Before Baking as Directed. |
