Caramel Fudge Molten Cake

I have a confession to make. 

I always have room for dessert. ALWAYS. While I envy some of my dainty co-workers and friends who are full after drinking a diet soda and eating a salad, I am not that girl. I could quite happily eat a piece of chocolate cake every day - and twice on Sunday. 

Mind you, I understand that moderation is always a good idea. But I think one of the best things about reaching your 30s and beyond is being truly comfortable in your own skin, even if you no longer fit into your jeans from high school. 

Because you know what? Sometimes happiness really IS a piece of cake. 

So tonight mix up this easy recipe, and you'll have warm, gooey, chocolate nirvana in less than 30 minutes. (It makes enough to share with your kiddos or friends - but it's also special enough for a makeshift romantic date for two in the dining room.)

Life is short, my friends, so grab a spoon. Let's have some cake.

- Jen

Caramel Fudge Molten Cake



Whisk eggs and egg yolks until foamy. Stir in Truffle Fudge Brownie Mix and melted butter; mix well. Fold in 1/2 cup Creamy Caramel Sauce. Line 12 muffin cups with paper cupcake liners; spray liners with nonstick cooking spray. Fill about 3/4 full of batter. Bake at 400° for 10-12 minutes or just until edges are set. Center will be slightly dry but still jiggly. Cool in pan 5 minutes. Microwave remaining Creamy Caramel Sauce 20-30 seconds or until warm. Drizzle sauce over each small dessert plate. Place a cake upside down over sauce; carefully remove paper. If desired, sift a little powdered sugar over the top of the cake. Makes 12 servings.

Tips and Hints

  • Be careful not to overbake.
  • Serve 'em warm right away - you'll want to enjoy that gooey, molten center.
  • For a pretty presentation, sift a little powdered sugar over the top of each cake.
  • Since these are blissfully, eyes-roll-back-in-your-head rich, they are also excellent served with whipped cream or a scoop of vanilla or coffee-flavored ice cream.
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