Molten Chocolate Cake | Molten Chocolate Cake Lava | Molten Chocolate Cake Recipe 2012

Molten Chocolate Cake Calories

It's always fun to serve individual cakes to family and friends. These little cakes big for brunches or dessert bars. And children, as well as the small and the great, love their own little cakes. The Chocolate Molten Cakes are reversed on serving plates and serve hot. The small fruits Cover Cheesecakes are very portable in their own little paper cups. Whether you prefer hot chocolate or cold cheesecake, you are sure to enjoy your own mini cake.

INDIVIDUAL melted chocolate VLA cupcakes

1/3 cup butter, cubed
1/3 cup cocoa powder
3 squares (1 oz each) semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
1 cup confectioners' sugar
1/2 cup packed brown sugar
1 1/2 teaspoon vanilla extract
1/3 cup flour
1/8 teaspoon salt

Preheat the oven to 450 degrees. Place the butter, cocoa and chocolate in a microwave-safe bowl. Microwave the mixture at 50% power for 20 seconds, stirring until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla. Stir well to mix. Stir in flour and salt until blended. Throw in seven 6-ounce custard cups coated with non-stick cooking spray. Place the custard cups on a baking sheet. Bake at 450 degrees for 10 to 12 minutes or until a thermometer near the center reads 160 degrees. Remove from the oven and let stand for 1 minute. Run a knife around the edge of the custard cups and turn on individual dessert plates. Serve immediately.

Molten Chocolate Cake Cocoa Powder

FRUIT covered TINY Cheesecakes

CRUST:
1 cup Graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted

Filling:
1 cup sugar
2 tablespoons lemon juice
3 pkgs (8-oz) cream cheese, softened
3 eggs
2 teaspoon vanilla

TOPPING:
1 can (21 oz) fruit pie filling of your choice cherry, peach, strawberry, blueberry,

Molten Chocolate Cake Dessert

Preheat the oven to 350 degrees. Line a 12-cup muffin tins with cupcake liners, set aside. Combine the graham cracker crumbs, 2 tablespoons sugar and the butter in a mixing bowl. Divide the mixture evenly between the lined muffin tins and press the crumbs to form a solid layer in each muffin liner. Bake for 3 to 5 minutes at 350 degrees. Cool completely. Reduce oven heat to 325 degrees. In the bowl of an electric mixer, beat cream cheese on medium-high speed until light and fluffy. Add 1 cup sugar and continue to beat until smooth. Scrape the inside of the bowl to the mixture in the bowl. Reduce the speed to low and add the eggs, lemon juice and vanilla, mixing just to incorporate. Fill cupcake liners 2/3 full with cream cheese mixture. Bake 20 to 25 minutes or until a knife in the middle place clean. Cool completely on a wire rack. Top with fruit filling and place in the refrigerator until ready to serve.

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