Miniature Molten Chocolate cake topped with fresh whipped creamMiniature Molten Chocolate cake topped with fresh whipped cream

I used the little nut and party cups which are 3 1/4 oz. I think the texture was fine but too sweet? Made this a while ago so don't really recall but I do remember enjoying the sight of my fork tearing through it and 'molten chocolate' oozing out. I do remember that the 'cake' park was too cakey, i think i was hoping for something similar to a brownie texture but good nonetheless. I added some cinnamon to the whip cream and didn't sweeten it much. You can have it more "molten-y" by adjusting the cooking time. Next time I'll try Gale Gand's Molten Chocolate cakes, hers uses 6 egg yolks in addition to 6 eggs.
ALSO! Smiling a good idea would be to put a marshmallow inside the cakes before you cook them, that would be interesting Smiling

NOTE**: i totally forgot something, i recommend putting the mix into the fridge for at least an 2 hours. Doing this will result in a denser cake, just take from the fridge, pour into your cups or buttered ramekins and heat up! The time will allow for the mix to 'deflate' and chilling it will allow the center to more 'molten'. ENJOY!

-Hazel


Molten Chocolate Cakes

* 1 cup unsalted butter or unsalted margarine*
* 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
* 5 large eggs
* 1/2 cup sugar
* Pinch of salt
* 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
* 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.

Source: Allrecipes: Molten Chocolate Cakes With Sugar-Coated Raspberries