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Ingredients
-
Unsweetened baking cocoa
-
6
oz semisweet baking chocolate, chopped
-
1/2
cup plus 2 tablespoons butter
-
3
whole eggs
-
3
egg yolks
-
1 1/2
cups powdered sugar
-
1/2
cup Gold Medal™ all-purpose flour
-
Additional powdered sugar, if desired
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Make With
Gold Medal Flour
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-
Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
-
In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
-
Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.
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550
Calories
32g
Total Fat
7g
Protein
56g
Total Carbohydrate
46g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 550
- Calories from Fat
- 290
- Total Fat
- 32g
- 49%
- Saturated Fat
- 19g
- 94%
- Trans Fat
- 1g
- Cholesterol
- 235mg
- 78%
- Sodium
- 190mg
- 8%
- Potassium
- 60mg
- 2%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 46g
- Protein
- 7g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Molten Chocolate Cakes ","introduction":"Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you’ll be turning out gooey chocolatey wonders at every dinner party you host!","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/_akKgha4DEKUjhWdZWzlKw_webp_base.webp?v=11df52f8\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/_akKgha4DEKUjhWdZWzlKw_webp_base.webp?v=11df52f8\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/_akKgha4DEKUjhWdZWzlKw_webp_base.webp?v=11df52f8\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Molten Chocolate Cakes "},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jul 1, 2019"}},"ingredientGroups":[{"ingredients":[{"quantity":"","description":"Unsweetened baking cocoa"},{"quantity":"6","description":"oz semisweet baking chocolate, chopped"},{"quantity":"1/2","description":"cup plus 2 tablespoons butter"},{"quantity":"3","description":"whole eggs"},{"quantity":"3","description":"egg yolks"},{"quantity":"1 1/2","description":"cups powdered sugar"},{"quantity":"1/2","description":"cup Gold Medal™ all-purpose flour"},{"quantity":"","description":"Additional powdered sugar, if desired"}]}],"steps":[{"description":"Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly."},{"description":"In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides."},{"description":"Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm."}],"tips":[{"title":"","description":"Greasing the custard cups well is important. Using shortening and then dusting the cups with cocoa will ensure that your lava cakes come out without a hitch. This dessert is not one you want to try to pry out of the pan. Using cocoa to dust the cups maintains the chocolatey color—using flour would leave a white residue.","category":"Techniques"},{"title":"","description":"Another reason these lava cakes are perfect for entertaining? They can be made ahead! Make the batter and pour it into custard cups, cover them with plastic wrap and then refrigerate them for up to 24 hours. You may need to bake them 1 to 2 minutes longer, but you should still check them at the shortest stated bake time, as noted above, to avoid overbaking.","category":"Do-Ahead"},{"title":"","description":"Believe it or not, you can have these wow-worthy lava cakes ready in just 20 minutes. With a few ingredients you probably already have around, you’ll impress company with their own individual desserts or surprise your family with a restaurant-worthy weeknight treat. Once you make these easy sweets, you’ll be excited to try your hand at all things cake. Betty’s got your back with tons of \u003ca href=\u0022 https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/cake-making-101\u0022 target=\u0022_blank\u0022\u003e tips and tricks for making perfect cakes\u003c/a\u003e every time. Can’t get enough \u003ca href=\u0022 https://www.bettycrocker.com/recipes/dishes/cake-recipes/chocolate-cake-recipes \u0022 target=\u0022_blank\u0022\u003e chocolate cake recipes\u003c/a\u003e? Find more decadence right this way.","category":"Editorial"},{"title":"","description":"Baking the cakes at the right temperature is critical in this recipe. Test whether your oven is registering accurate temperatures by using an oven thermometer and turning the oven on to the temperature listed in the recipe.","category":"Techniques"},{"title":"","description":"Baking your cakes for the right amount of time is also incredibly important. If they’re baked too long, the centers will be cakey. Always check on your cakes at the shortest recommended baking time before deciding whether they need to bake longer.","category":"Techniques"},{"title":"","description":"Recipe meets Kitchen Tested criteria. Recipe reviewed as part of project MSO-6632 – MSP Oct RDP Tips Review","category":"Kitchen Tested"}],"kitchenTips":[{"title":"","description":"Greasing the custard cups well is important. Using shortening and then dusting the cups with cocoa will ensure that your lava cakes come out without a hitch. This dessert is not one you want to try to pry out of the pan. 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