Question About Molten Chocolate Minicakes

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Discussion Overview

The thread discusses experiences and opinions regarding the preparation of Molten Chocolate Minicakes for a Pampered Chef show, particularly in the absence of the recommended silicone pan. Participants share their thoughts on the recipe's suitability for demonstrations and alternative chocolate recipes.

Discussion Character

  • Opinion-based
  • Anecdotal
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses concern about the timing of the Molten Chocolate Minicakes, noting that undercooking or overcooking can lead to undesirable results.
  • Another participant shares their experience of making the minicakes, stating they turned out gooey rather than molten, suggesting that oven temperature may have affected the outcome.
  • Several users mention that hosts often prioritize catering value over show value when selecting recipes, which may not align with effective demonstration practices.
  • One participant highlights the success of the Truffle Brownie Cups at their shows, noting that guests enjoyed the interactive experience of "drinking" chocolate from the brownie shells.
  • Another participant suggests that if the original poster lacks the necessary equipment, they should communicate this to the host and propose alternative chocolate recipes instead.

Areas of Agreement / Disagreement

Views differ on the suitability of the Molten Chocolate Minicakes for demonstrations, with some participants advising against it while others share positive experiences with alternative recipes.

Contextual Notes

Participants share personal experiences related to recipe outcomes and host expectations, reflecting a variety of perspectives on what makes a successful cooking demonstration.

Who May Find This Useful

Consultants considering recipe choices for shows may find the shared experiences and alternative suggestions relevant to their planning.

E
ejleinenbach
Gold Member
Messages
92
Hi All,

I am getting ready for a PC show coming up this Wednesday night and my host really wants me to make the Molten Chocolate Mini Cakes (she saw it in the SB recipe book). I do not have the Silicone Floral Cupcake Pan. Has anyone made this recipe in the Prep Bowls or the Stonewars Muffin Pan? I would love to hear feedback on this recipe.

Thank you!!!:chef:
 
I don't recommend making this for a show. The timing is really important...too little time baking and the mix is too undercooked; too much time and it is cakey-dry. Personally, I would use the excuse of not having the silicone pan as your excuse not to make them. (You can tell the host that this isn't one of the recipes your kit is designed to support....but if she wants a great chocolate fix, the truffle brownie cups are delicious.)

Hope this helps
 
legacypc46 said:
I don't recommend making this for a show. The timing is really important...too little time baking and the mix is too undercooked; too much time and it is cakey-dry. Personally, I would use the excuse of not having the silicone pan as your excuse not to make them.(You can tell the host that this isn't one of the recipes your kit is designed to support....but if she wants a great chocolate fix, the truffle brownie cups are delicious.)

Hope this helps
Click to expand...

Great advice!

I agree, the Molten Brownie Cups aren't a good demo recipe. I've had hosts want things I don't do for demo before, and I always have just told them that the recipes that I choose for demo are for the most WOW in the least amount of time. I want their guests to see a good number of products in action, and to be able to recreate it at home...


I've found that usually when a host is picking the recipe, they are thinking of more the catering value (hmmm, I can't make that, but I'll get the PC consultant to do it for us...) than the show value.
 
ChefBeckyD said:
I've found that usually when a host is picking the recipe, they are thinking of more the catering value (hmmm, I can't make that, but I'll get the PC consultant to do it for us...) than the show value.
Click to expand...

So true! Sometimes hosts seem to think the name of our business is 'Pampered Catering'! :rolleyes:
 
I tried the molten chocolate minicakes. They did not turn out molten, just gooey in the middle. I only cooked it until the time indicated by the recipe, but I think my friend's oven was too hot or something. I took the batter and the pan to my friends one night when we were invited over for dinner, and cooked it after dinner so it would be hot.

Since you do not have this pan, I would call her and tell her you don't have the equipment for this recipe, and other consultants have not had good luck with this recipe turning out right, and suggest other chocolate recipes!!

The tuxedo brownies
The turtle brownies
The microwave chocolate strawberry cake

Whatever you choose, practice the recipe at least once at home, so you feel confident cooking it in front of a crowd!! I tend to try the microwave recipes at work and share for lunch. I have actually made sales at work this way!!!
 
  • Thread starter
  • #6
Thank you so much for this feedback! I have made the Truffle Brownie Cups at a couple of shows and the guests LOVED those! If you do not let the truffle mixture set too long, they can be "molten" too! There were only 4 guests at one of those shows and the ladies had a blast "drinking" the chocolate out of the brownie shells. We just kept filing the shells with more filling. They loved them and called them "true chocolate shots". Your advice has given me the confidence to propose this.

Thanks again!
 

Frequently Asked Questions

What ingredients do I need to make Molten Chocolate Minicakes?

To make Molten Chocolate Minicakes, you will need the following ingredients: semi-sweet chocolate, unsalted butter, eggs, granulated sugar, all-purpose flour, and a pinch of salt. You may also want to have powdered sugar for dusting and vanilla ice cream for serving, if desired.

How long does it take to bake Molten Chocolate Minicakes?

The baking time for Molten Chocolate Minicakes is typically around 12 to 14 minutes. You want to bake them until the edges are set but the center remains soft and gooey. Keep an eye on them to avoid overbaking!

Can I prepare the batter in advance?

Yes, you can prepare the batter in advance! You can make the batter, pour it into the ramekins, and refrigerate them for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if they are coming straight from the fridge.

What should I serve with Molten Chocolate Minicakes?

Molten Chocolate Minicakes pair wonderfully with a scoop of vanilla ice cream, whipped cream, or fresh berries. You can also dust them with powdered sugar or drizzle with chocolate sauce for an extra touch.

Can I make Molten Chocolate Minicakes gluten-free?

Absolutely! To make Molten Chocolate Minicakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.

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