Molten Chocolate Cake Hack
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 sprigs
Mint (fresh)3 cups
Berry (fresh or frozen)2 tbsps
Granulated Sugar1 tbsp
Lemon Juice (fresh)Directions:
1
Special equipment: six 6-ounce ramekins Preheat the oven to 425 degrees F
2
Butter six 6-ounce ramekins and then spray them with cooking spray; line the bottoms with rounds of parchment
3
Put the ramekins on a baking sheet and put in the oven to preheat
4
Assemble the ingredients from the box for making the cake-like brownies, but separate the eggs
5
Whip the egg whites to stiff peaks in a bowl with a mixer
6
In a separate bowl, add the brownie mix and mix in the water, oil and egg yolks
7
Mix in 1/2 cup of the whipped egg whites to thin the brownie batter
8
Gently fold in the remaining egg whites
9
Working quickly, evenly divide the batter among the preheated ramekins, filling them about halfway full (about 1/2 cup per ramekin)
10
Bake until the tops of the cakes are set but the centers are still a little soft to the touch, about 14 minutes
11
Let sit for 5 minutes
12
Run an offset spatula around the edge of each cake and invert onto separate serving plates
13
Drizzle the plates with Sunny's 1-2-3 Berry Sauce, top each cake with a spoonful of whipped cream and garnish with a mint sprig
14
In a saucepot on medium-high heat, add the berries, sugar and lemon juice
15
Cook, stirring, until the berries begin to break down, the sugar dissolves and the liquid reduces slightly, 8 to 10 minutes
16
Serve warm or chilled
17
Recipe courtesy of Sunny Anderson