Mini Hot Chocolate Cakes
Recipe from Betty Crocker

Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.


Mini Hot Chocolate Cakes

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Servings: 6 servings
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: Cake, Chocolate Cake, Chocolate Cake
 
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Ingredients
  • 5   ounces
    semisweet or bittersweet baking chocolate, chopped
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  • 1/2   cup
    plus 2 tablespoons butter or margarine
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  • 3  
    eggs
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  • 3  
    egg yolks
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  • 1 1/2   cups
    powdered sugar
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  • 1/2   cup
    Gold Medal® all-purpose flour
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  •  
    Additional powdered sugar, if desired
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  • 1   can
    cherry pie filling, if desired (21 ounces)
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Directions
1.
Heat oven to 450 degrees F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
2.
Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
3.
Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.
Nutrition information
Calories 485 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g, Trans Fat ncg); Cholesterol 160mg; Sodium 160mg; Total Carbohydrate 53g (Dietary Fiber 2g, Sugars ncg); Protein 5g. Daily Values: Vitamin A 16%; Vitamin C 0%; Calcium 2%; Iron 8%. Exchanges: nc Starch; nc Other Carbohydrate; nc Vegetable; nc Medium-Fat Meat. Carbohydrate Choices: nc. Percent Daily Values are based on a 2,000 calorie diet
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