mspibb
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Sheila said:I've done the Chocolate Caramel Pecan Cakes before ... but started doing a quicker recipe that tastes better. I use a plain Devil's Food cake mix, it does 2 sets of 6 1 cup prep bowls perfectly. I put them on the dessert plates (inverted). Then I use Betty Crocker rich & creamy Chocolate frosting, remove ALL the foil & microwave uncovered for a few seconds, stir, heat, stir, etc until it can be easily poured. I put about 2 tbsp of melted frosting on each cake & serve hot. Everyone says it tastes just like the ones at Chili's.
ritabenson said:the recipe in word works GREAT I just made them. For the dishes I did SIX prep bowls brushed with melted butter, and sprinkled with some plain white sugar. Did One plarge scoop in each one then divided the remaining in them. I put them in my microwave on the turn table for 4 minutes and let sit for five to cool in the bowls then turned them out. OH TASTY. Thanks
The ingredients needed for Molten Chocolate Cakes include butter, semisweet chocolate chips, granulated sugar, eggs, vanilla extract, flour, and salt.
To prepare the prep bowls for Molten Chocolate Cakes, you will need to grease the bowls with butter and dust them with cocoa powder. This will prevent the cakes from sticking to the bowls.
No, it is not recommended to make Molten Chocolate Cakes in advance. The cakes are best served fresh out of the oven, so it is best to prepare and bake them right before serving.
The Molten Chocolate Cakes are done baking when the edges are set and the center is slightly jiggly. The cakes will continue to cook and set as they cool, so be careful not to overbake them.
Yes, you can use a different type of chocolate for Molten Chocolate Cakes. However, it is important to use high-quality chocolate for the best results. You can also experiment with different types of chocolate, such as dark or milk chocolate, for a different flavor profile.