Total Time
20mins
Prep 10 mins
Cook 10 mins

These chocolate cakes are just as good as the ones you get from any decent restaurant. Be aware that instead of the being super-sweet, they are actually semi-sweet which is what I like about it. They are great with chocolate or coffee based ice-cream/gelato. If you prefer to be a little more healthy, they can be garnished with powdered sugar+berries as this recipe suggested. I sometimes like to just sprinkle with cinnamon as chocolate is ciinamon's best friend in my book. My favorite way is to splash a shoot of Amaretto over the cake and ice-cream. Substituing the applesauce for the butter is to lower the fat content, and strong chocolate flavor should be able to cover the after taste of splenda as well.

Ingredients Nutrition

Directions

  1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
  2. Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves.
  3. Beat egg mixture into chocolate until smooth.
  4. Beat in flour.
  5. Adjust oven rack to middle position; heat oven to 450 degrees.
  6. Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  7. For Souffle texture, bake for about 8-10 minutes.
  8. For Lava/Molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
  9. To remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
  10. Serve immediately.

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