Can You Bake Molten Chocolate Mini Cakes in a Different Pan?

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Discussion Overview

This thread explores the possibility of baking molten chocolate mini cakes in various pans other than the Silicone Floral Cupcake Pan. Participants share their thoughts on alternative options and personal experiences with different baking methods.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant inquires about using a regular muffin pan or mini fluted stone for baking molten chocolate mini cakes.
  • Another participant expresses doubt about the effectiveness of the mini fluted stone due to its hollow center but suggests that a stoneware muffin pan could work with adjusted baking times.
  • One participant encourages others to share their results if they try using a muffin pan.
  • Another participant considers using prep bowls and expresses interest in hearing results from anyone who tries it.
  • One participant mentions the potential difficulty of using prep bowls due to handling and stacking concerns.
  • Another participant suggests that the prep bowls could be used safely on a double burner griddle.
  • One participant notes that a recipe for mini molten chocolate cakes exists in a cookbook using prep bowls, indicating that it is a feasible option.
  • One participant shares their experience baking the cakes in a stoneware muffin pan, noting that 14 minutes was too long and suggesting that 12 minutes may be better.
  • Another participant humorously imagines someone surrounded by chocolate while trying various recipes.
  • Several participants engage in light-hearted banter about chocolate and recipes, sharing humorous thoughts and experiences.
  • One participant expresses hesitation about trying the recipe due to concerns about raw eggs in the center.
  • Another participant reassures that the center should reach a safe temperature during baking.

Areas of Agreement / Disagreement

Views differ on the best alternative pans for baking molten chocolate mini cakes, with no clear consensus on a single preferred method. Some participants express confidence in certain pans, while others share concerns or uncertainties.

Contextual Notes

Participants share personal experiences and opinions regarding baking methods, focusing on the use of various pans and the outcomes of their attempts.

Who May Find This Useful

Consultants interested in experimenting with different baking methods for molten chocolate mini cakes may find the shared experiences and suggestions relevant.

pamperedchef.carol
pamperedchef.carol
Messages
32
Does anyone know if you can bake these in something other than the Silicone Floral Cupcake Pan? What about a regular muffin pan or the mini fluted stone?
 
I don't know that they would work well in the mini-fluted stone since it is hallow in the center. I'm sure it would work in the stoneware muffin pan but you'd have to dest/adjust the times.
 
If you decide to try the muffin pan let us know how it works. They sound good right now.
 
I was thinking of the prep bowls....if anyone dares I would love to hear the results!!
 
The prep bowls would be a good idea. If I get a chance I will give it a try this weekend.
 
I am just not sure of how I would bake them, since it would be a little tedious to get the prep bowls on and off of the racks without spilling anything...and we aren't supposed to stack anything on the stones, hmm. How about a metal cookie sheet? (Not that we have any of those in our homes;))
 
  • Thread starter
  • #7
I bet you could get the prep bowls in and out of the oven on the double burner griddle. It's heat safe up to 400 degrees, which is what the recipe calls for.

If you used the mini fluted pan, do you think you'd have to reduce the temperature and increase the size to make up for the larger wells?
 
In the Cooking for 2 or More Cookbook - there is a recipe for mini molten chocolate cakes in the prep bowls.......so I'm sure they could be done in the prep bowls. I'm just too lazy right now to get up and look for the recipe!:p
 
I made the Molten Chocolate Mini Cakes in my stoneware muffin pan. 14 minutes was too long. I think 12 would have been plenty, maybe even less time. They came right out after I used the small spreader to loosen the edges. I wonder if I would have baked them at 375 for 14 minutes if that would have worked better. I may try them again, but I have to try the other chocolate recipes first.
 
bumping...just want to let people know.
 
JAE said:
I made the Molten Chocolate Mini Cakes in my stoneware muffin pan. 14 minutes was too long. I think 12 would have been plenty, maybe even less time. They came right out after I used the small spreader to loosen the edges. I wonder if I would have baked them at 375 for 14 minutes if that would have worked better. I may try them again, but I have to try the other chocolate recipes first.
Click to expand...


I have this mental picture of you - surrounded by chocolate - eating your way through all of the recipes!:D :D :D
 
ChefBeckyD said:
I have this mental picture of you - surrounded by chocolate - eating your way through all of the recipes!:D :D :D
Click to expand...
<giggle>

There's a Simpsons episode in which some Germans tell Homer, "We come from the land of chocolate." and Homer has a great daydream about a city that's made entirely of chocolate. He skips around, taking bites out of buildings. :)
 
chefann said:
<giggle>

There's a Simpsons episode in which some Germans tell Homer, "We come from the land of chocolate." and Homer has a great daydream about a city that's made entirely of chocolate. He skips around, taking bites out of buildings. :)
Click to expand...
From what I know about JAE - that would be HER dream too!;)
 
See, I KNEW there was a reason I liked her!
 
You know, there was 2 oz of that bittersweet chocolate left over. I'm sure I can find something to do with that ASAP!
 
JAE said:
You know, there was 2 oz of that bittersweet chocolate left over. I'm sure I can find something to do with that ASAP!
Click to expand...

In desperation you could use the Microplane Grater right over your open mouth. But, oh would that be bitter ... better use a Hersheys Bar for that ... :D
 
I have wanted to try this recipe, but am afraid to due to the middle not being cooked with raw eggs in it. I haven't had them yet. Is the middle just raw chocolate cake batter like stuff?
 
krzymomof4 said:
I have wanted to try this recipe, but am afraid to due to the middle not being cooked with raw eggs in it. I haven't had them yet. Is the middle just raw chocolate cake batter like stuff?
Click to expand...
The recipe says you can test the center temp. It will be 160, which is "cooked"! No problem! :D
 

Frequently Asked Questions

Can you bake molten chocolate mini cakes in a different pan?

Yes, you can bake molten chocolate mini cakes in different types of pans. While the traditional method uses ramekins, you can also use muffin tins, silicone molds, or other oven-safe containers. Just be sure to adjust the baking time as needed based on the size and material of the pan.

What adjustments do I need to make if using a muffin tin?

If using a muffin tin, reduce the baking time by a few minutes since the smaller portions will cook faster. Start checking for doneness around 8-10 minutes, and look for the edges to be set while the center remains soft.

Can I use a silicone mold for molten chocolate mini cakes?

Yes, silicone molds are great for baking molten chocolate mini cakes. They provide easy release and even baking. Just ensure that the molds are oven-safe and adjust the baking time as needed, as silicone may require slightly longer cooking times compared to metal pans.

Will the texture change if I use a different pan?

The texture may vary slightly depending on the pan used. Metal pans tend to create a firmer crust, while silicone molds may yield a softer exterior. However, as long as you monitor the baking time, the molten center should remain intact.

Can I double the recipe and use a larger pan?

Yes, you can double the recipe and use a larger pan, but keep in mind that the baking time will increase. For a larger pan, check for doneness by inserting a toothpick in the center; it should come out with some moist batter for that molten effect.

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