Molten Chocolate Mini Cakes Question...

[LeslieSGI]

Since I am fairly new, I had never made the molten chocolate mini cakes before but since they are on the Merrill calendars for February and I have the silicone floral cupcake pan I decided to make them over the weekend for some of my friends who got the calendars for Christmas. I thought the cakes were "OK" but I expected them to be FABULOUS. I followed the recipe EXACTLY and used Ghirardelli chocolate; however, I decided to use UNSALTED butter instead of lightly salted since it did not specify. Was that a mistake on my part? Should I try these again or write them off?​

 

[legacypc46]

Was the problem flavor or were the cakes not molten enough?

 

[LeslieSGI]

Actually both but the lack of "molten-ness" was totally my fault since I let them cook about a minute longer than I should have.

I just did not think the flavor was quite right and I wondered if I had used SALTED butter, would they have been better? Or are they just like that?​

 

[zmom58]

I never did get that "molten-ness" from that recipe. I guess try to take it out sooner, and double check your oven temp, it may be too hot. You can check the cake with the pocket thermometer, but I am not sure what temperature it should be, it seems like it said in the recipe. The flavor is good though, maybe a big glob of hot fudge sauce on top would help. Hehe.
Deb

 

[Ann F]

Try again using salted butter. Chocolate needs a touch of salt.

 

[LeslieSGI]

That's what I was afraid of. I will make them at last once more using salted butter next time. In the interest of science doncha know! ​

 

[Paula R. Lewis]

I have a question about this recipe. I made it once, but apparently cooked it too long, as it was just a "chocolate cake", no molting at all!!
I would love to make it again, but was wondering, if I do achieve the desired molten-middle, will it stay that way for awhile? I mean, like if I baked it tonight and brought them to work tomorrow??? I'm guessing not, but, like others said, it is on the calendar, which is on my office door, so I thought it'd be great to share as well!!

So...how long will the "molten" part last???
Paula

 

[LeslieSGI]

Since MOST of mine over cooked, I can't really say BUT I don't think they would be nearly as good. The few overcooked ones that I had leftover aren't nearly as good now as they were Saturday night when they were fresh out of the oven.​

 

[vwpamperedchef]

Thanks for starting this thread, I was considering making these for my open house but couldnt for the life of me understand how the lava would flow. I thought you'd inject the middle at the end, but it isn't that way.......hmm....

 

[JennLizFran]

I know this is an old thread, but I'm wondering if anyone ever got these quite right. I've tried to make them 4 times and none of the were right! Once they were overcooked and had no molten center at all! The other times they were too underdone. The first time I made them I might as well have just served hot batter to hubby and I! This time was close, but still just fell apart into a plate of gooey chocolate when put on the plate. I love these cake in restaurants and think they'd be really impressive to serve to guests if I could get them right!