Molten Chocolate Mini Cakes Question...

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Discussion Overview

This thread centers around participants sharing their experiences and challenges with making molten chocolate mini cakes, particularly focusing on the recipe's execution and outcomes. Several users discuss their attempts, noting issues with flavor and texture, and seek advice on how to improve their results.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared their experience of making the cakes for friends but found them to be only "OK" instead of "FABULOUS," questioning whether using unsalted butter was a mistake.
  • Another participant noted that both flavor and molten texture were issues, attributing the lack of molten-ness to overcooking.
  • One user mentioned that they never achieved the desired molten texture from the recipe and suggested checking oven temperature and cooking time.
  • Another participant suggested that using salted butter might enhance the flavor, as chocolate benefits from a touch of salt.
  • One participant expressed concern about the longevity of the molten center, questioning if it would remain intact if made in advance for sharing at work.
  • Another user reflected on their multiple attempts to make the cakes, describing various failures, including overcooking and undercooking, and expressing a desire to perfect the recipe for guests.

Areas of Agreement / Disagreement

Views differ on the effectiveness of the recipe, with some participants expressing frustration over not achieving the desired results, while others suggest adjustments like using salted butter or modifying cooking times. No clear consensus emerges regarding the best approach to achieve the molten center.

Contextual Notes

Participants share personal experiences with the recipe, highlighting variations in outcomes based on cooking times and ingredient choices. The discussion reflects a range of attempts and results, with no definitive solution presented.

Who May Find This Useful

Consultants interested in baking and sharing dessert recipes may find this thread helpful for understanding common challenges and experiences related to making molten chocolate mini cakes.

LeslieSGI
LeslieSGI
Gold Member
Messages
443
Since I am fairly new, I had never made the molten chocolate mini cakes before but since they are on the Merrill calendars for February and I have the silicone floral cupcake pan I decided to make them over the weekend for some of my friends who got the calendars for Christmas. I thought the cakes were "OK" but I expected them to be FABULOUS. I followed the recipe EXACTLY and used Ghirardelli chocolate; however, I decided to use UNSALTED butter instead of lightly salted since it did not specify. Was that a mistake on my part? Should I try these again or write them off?​
 
Was the problem flavor or were the cakes not molten enough?
 
  • Thread starter
  • #3
Actually both but the lack of "molten-ness" was totally my fault since I let them cook about a minute longer than I should have.

I just did not think the flavor was quite right and I wondered if I had used SALTED butter, would they have been better? Or are they just like that?​
 
I never did get that "molten-ness" from that recipe. I guess try to take it out sooner, and double check your oven temp, it may be too hot. You can check the cake with the pocket thermometer, but I am not sure what temperature it should be, it seems like it said in the recipe. The flavor is good though, maybe a big glob of hot fudge sauce on top would help. Hehe.
Deb
 
Try again using salted butter. Chocolate needs a touch of salt.
 
  • Thread starter
  • #6
That's what I was afraid of. I will make them at last once more using salted butter next time. In the interest of science doncha know! ;)​
 
I have a question about this recipe. I made it once, but apparently cooked it too long, as it was just a "chocolate cake", no molting at all!!
I would love to make it again, but was wondering, if I do achieve the desired molten-middle, will it stay that way for awhile? I mean, like if I baked it tonight and brought them to work tomorrow??? I'm guessing not, but, like others said, it is on the calendar, which is on my office door, so I thought it'd be great to share as well!!

So...how long will the "molten" part last???
Paula
 
  • Thread starter
  • #8
Since MOST of mine over cooked, I can't really say BUT I don't think they would be nearly as good. The few overcooked ones that I had leftover aren't nearly as good now as they were Saturday night when they were fresh out of the oven.​
 
Thanks for starting this thread, I was considering making these for my open house but couldnt for the life of me understand how the lava would flow. I thought you'd inject the middle at the end, but it isn't that way.......hmm....
 
I know this is an old thread, but I'm wondering if anyone ever got these quite right. I've tried to make them 4 times and none of the were right! Once they were overcooked and had no molten center at all! The other times they were too underdone. The first time I made them I might as well have just served hot batter to hubby and I! This time was close, but still just fell apart into a plate of gooey chocolate when put on the plate. I love these cake in restaurants and think they'd be really impressive to serve to guests if I could get them right!
 

Frequently Asked Questions

What are Molten Chocolate Mini Cakes?

Molten Chocolate Mini Cakes are individual-sized chocolate cakes that have a gooey, molten center. They are typically made with high-quality chocolate and are baked in special molds to achieve their signature texture, making them a decadent dessert option for chocolate lovers.

How do I prepare the Molten Chocolate Mini Cakes?

To prepare the Molten Chocolate Mini Cakes, you will need to follow the recipe provided, which usually includes ingredients like chocolate, butter, eggs, sugar, and flour. The mixture is poured into the molds and baked for a short time to ensure the center remains soft and gooey. Detailed instructions are often included in the Pampered Chef recipe guide.

Can I make these cakes in advance?

Yes, you can prepare the batter in advance and store it in the refrigerator for a short period. However, it is best to bake the cakes just before serving to ensure the molten center remains gooey. If you bake them in advance, you can reheat them gently in the oven before serving.

What kitchen tools do I need to make Molten Chocolate Mini Cakes?

To make Molten Chocolate Mini Cakes, you will need a set of mini cake molds or ramekins, a mixing bowl, a whisk or electric mixer, and a baking sheet. Pampered Chef offers specific tools designed for this purpose, such as their Mini Cake Pan, which ensures even baking and easy release.

Are there any variations I can try with the Molten Chocolate Mini Cakes?

Absolutely! You can experiment with different flavors by adding ingredients like espresso powder, flavored extracts (like vanilla or almond), or even incorporating fruits such as raspberries or cherries into the batter. Additionally, you can top the cakes with whipped cream, ice cream, or a dusting of powdered sugar for an extra touch.

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