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Molten Mocha Cakes

(56)
  3 reviews
  • 20 min prep time
  • 40 min total time
  • 9 ingredients
  • 12 servings
  • Pinterest
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Enjoy this delicious coffee-flavored chocolate cake that's garnished with strawberries and served with ice cream - a perfect dessert.

Bake-Off® Contest 40, 2002
Janet Barton
Sandy, Utah

Ingredients

1
cup semisweet chocolate chips
1/2
cup butter
3
eggs
3
egg yolks
1
(15.8-oz.) pkg. Pillsbury™ Fudge Supreme Double Chocolate Premium Brownie Mix
2
tablespoons coffee-flavored liqueur or strong brewed coffee
12
fresh strawberries or 1 pint (2 cups) fresh raspberries
12
fresh mint sprigs
1
quart (4 cups) vanilla ice cream

Steps

  • 1 Heat oven to 400°F. Grease 12 (2 3/4x1 1/4-inch) nonstick muffin cups. In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on High for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
  • 2 In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur. Divide batter evenly into greased muffin cups. (Cups will be full.)
  • 3 Bake at 400°F. for 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
  • 4 While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.
  • 1 Heat oven to 400°F. Grease 12 (2 3/4x1 1/4-inch) nonstick muffin cups. In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on High for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
  • 2 In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur. Divide batter evenly into greased muffin cups. (Cups will be full.)
  • 3 Bake at 400°F. for 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
  • 4 While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
435
Calories from Fat
205
% Daily Value
Total Fat
23g
35%
Saturated Fat
12g
60%
Cholesterol
145mg
48%
Sodium
230mg
10%
Total Carbohydrate
51g
17%
Dietary Fiber
1g
4%
Sugars
37g
Protein
6g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 1 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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