Chili's Chocolate Molten Lava Cakes

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Soft on the outside and gooey on the inside, this spin on Chili's popular cake is chockfull of chocolate flavor.

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Ingredients

  • 4 semi-sweet chocolate baking squares
  • 1/2 cup butter ( 1 stick)
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 tablespoons flour
  • 1/4 cup nuts, finely chopped (any kind)
  • 1/2 cup Cool Whip (garnish)
  • Powdered sugar (garnish)

Preparation

Step 1

Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.

Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.

Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
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TO MAKE BATTER A DAY AHEAD:

Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

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REVIEWS:

Amazing! I omitted the nuts. I think I'll try a darker chocolate next time for a little richer flavor. But honestly, it was great as is! Thanks for the recipe!

Excellent! I just made this for a dinner party. I made it a day ahead of time which reallly saved me time. I used 4 ramekins vreses the jumbo muffin tins and just kept and eye on the cooking time. They turned out wonderfully. I topped them with rasberries and whipped cream. I can't wait to make them again. Thankyou sharing this!

I've had other molten cakes that seemed to fail in the center without any lava BUT not this one! This is FABULOUS and SCRUMPTIOUS! Worked out perfectly in the jumbo muffin cups. Instead of the cool whip I served with a scoop of vanilla ice cream and fresh strawberries since these were made as a treat for DD's birthday! Thanks for sharing this recipe! I'll be making these again since they are so easy.

I was expecting total tooth breaking sweetness and was pleasantly surprised! I made exactly as written except had to use crushed nuts cause it turns out I have nothing else. I don't have jumbo muffin tins, so used regular ones. I need to lessen the time to bake because mine were cooked almost all the way through. They were awesome just the same though and I'll be making them often!

Excellent recipe! These turned out so rich and gooey. I used a 70% dark chocolate in place of baking chocolate and served with whipped cream, blackberries and raspberries. Yummy!





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