Another Molten Chocolate Cake Recipe

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Not Necessarily an Homage to Jean-Georges

A few weeks ago we gave the classic molten chocolate cake recipe straight for the originator, Jean-Georges Vongerichten.  Along with a rich history, the molten chocolate cake has become a staple of  food establishments all over the world.  Gluten-free and truly a chocolate overload, this classic dessert is easy to make and oh so rewarding.

And it’s what on the inside that counts, especially when we’re talking this ooey-gooey restaurant dessert. This version from Kraft is deceptively easy to whip up in your own kitchen and has a fun twist.  A perfect kid recipe, these cakes come with built-in portion control.

Molten Chocolate Surprise


4 squares BAKER’S Semi-Sweet Chocolate

½ cup butter or margarine

2 whole eggs

2 egg yolks

1 cup powdered sugar

1/3 cup flour

12 CHIPS AHOY! or Oreo Cookies

Vanilla ice cream


Preheat oven to 425°F.

Microwave chocolate and butter in large microwaveable bowl on high two minutes or until butter is melted. Stir until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until well blended. Gradually beat into chocolate mixture.

Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.

Baker 8 minutes or until cakes are firm around edges but still soft in centers. Cool in pan 1 minute. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve with ice cream.

Makes 12 cakes

Note:  batter can be prepared ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, pour batter evenly over cookies in prepared muffin cups and bake as directed.

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