Fudge Cakes, Molten

Fudge Cakes, Molten

Photo by Crick

  • Prep Time


  • Total Time


  • Servings



  • 5

    ounces semisweet or bittersweet baking chocolate, chopped

  • 10

    tbls butter or margarine

  • 3


  • 3

    egg yolks

  • 1-½

    cups plus 1 tsp powdered sugar

  • ½

    cup all purpose flour

  • 21 oz can cherry pie filling


1. Heat oven to 450ºF. 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 1 tsp powdered sugar. Top with pie filling. Serve warm.


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