Chocolate Meltaway Cake Recipes

SINGLE SERVING MELTAWAY CAKE RECIPE

Steps:

• Preheat oven to 425F and spray 4 cups of a muffin tin.
• In a microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
• Add the sugar, egg, egg yolk, and flour and whisk until smooth.
• Pour batter into prepared muffin tins.
• Bake for about 10 minutes, or until edges are set but center is still soft; don't over bake. Baking times will vary based on oven.
• Allow cakes to cool in the muffin cups for about 1 minute, gently rim the edges of muffin cups with a knife, and slowly take it.
• Top it with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.

PEANUT BUTTER CHOCOLATE MELTAWAYS

Steps:

• In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.

CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate and butter in microwave at 50% power (Defrost)
• Sift flour into pitcher, add sugar, add eggs, mix together.
• Fold in melted chocolate and butter mix
• Pour into small Glass Ramekins (about 3" across)
• (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
• Preheat Oven to 300.
• Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
• Place Heart Stencil on top of dessert and sift powdered sugar.
• Serve Warm.
• This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.

PEANUT BUTTER AND CHOCOLATE MELT AWAY CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine butter, cocoa, water, buttermilk, and eggs in a pan.
• Cook over low heat until bubbly.
• Add flour, sugar, baking soda, and vanilla.
• Mix well.
• Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
• Bake for 30 minutes.
• Mix the oil and peanut butter together and spread over warm cake.
• Chill thoroughly.
• Make icing by combining cocoa and butter in pan.
• Cook until bubbly.
• Add the remaining ingredients.
• Mix until spreading consistency.

FUDGE MELTAWAYS

Steps:

• Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
• Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
• Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
• Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.