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Super Easy Chocolate Molten Cakes

Super Easy Chocolate Molten Cakes #Super #Easy #Chocolate #Molten #Cakes Dessert Recipes Easy, Dessert Recipes Healthy, Dessert Recipes For A Crowd, Dessert Recipes Peach, Dessert Recipes Simple,When did Valentine’s day become synonymous with chocolate? It may be just a marketing strategy, but I ain’t complaining! February also happens to be by birthday month, and I’m down for some luscious chocolate deliciousness, any time, any way and any where!
I’ve been wanting to share this super easy recipe for Chocolate Molten Cakes (Chocolate Fondant Cakes) for a long time! It’s a foolproof recipe, mostly because it’s foolishly simple. I’ve made it hundreds of times, and it comes out perfectly every time. And now I want to share it with you guys too! This divine chocolate dessert has a prep time of just 15 minutes, and you can get it on the table (or in your mouth) in under 30 minutes, from start to finish.

Super Easy Chocolate Molten Cakes
Love lava cakes! These look amazing!

Prep Time 10 mins
Cook Time 20 mins
Cooling Time 20 mins
Total Time 30 mins

Ingredients

  •     1/2 cup unsalted butter
  •     4 large eggs
  •     1 1/2 cups powdered sugar
  •     2/3 cup bittersweet chocolate chips
  •     1/2 cup all-purpose flour
  •     2 teaspoons vanilla extract
  •     2 large egg yolks
  •     1/2 teaspoon kosher salt
  •     2 tablespoons Dutch-processed cocoa powder (dark cocoa)
  •     1/4 cup unsweetened cocoa powder
  •     2 teaspoons powdered sugar (for garnish)

Instructions

  1. Preheat the oven to 350 degrees F, and mist six 4-ounce ramekins with non-stick spray.
  2. Place the butter and chocolate chips in a large microwave-safe bowl, and microwave in 30-second increments, stirring, until completely melted.
  3. Add the powdered sugar, and stir until smooth.
  4. Stir in the eggs and yolks, one at a time, until completely incorporated.
  5. Stir in the vanilla.
  6. Add the flour, cocoa, and salt, and stir until blended.
  7. Transfer the batter to the prepared ramekins, and bake for 16 to 20 minutes, or until set around the edges but still wobbly in the centers.
  8. Cool for 20 minutes, then invert the cakes onto serving plates and dust with powdered sugar.
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