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    oozing chocolate

    3y Saved to Desserts
    • Jenni Hansma

      If you've ever had my lava cakes - here they are! This is the chocolate lava cake recipe that I have always used, and this is where I got it. Make them tonight & enjoy! Dark Molten Chocolate Cakes recipe

    • Lisa Bordelon

      Dark Molten Chocolate Cakes recipe Add 1/2 tsp cinnamon, 1/2 tsp cayenne, 1 tsp espresso powder and 2 Tbs cream. Sugar ramekins after greasing. Bake only 12 minutes.

    • BichDuyen Nguyen

      Dark Molten Chocolate Cakes recipe 1-1/2pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into pieces 10Tbsp. butter 1-1/2cups plus 1 Tbsp. powdered sugar, divided 1/2cup flour 3whole eggs 3 egg yolks 18 fresh raspberries 425F, 14-15mins in 6 ramekins cups

    • Michelle Miller

      Dark Molten Chocolate Cakes recipe. Made a raspberry sauce and served with vanilla bean ice cream. YuM yUm!!

    • Reign Voltaire

      Dark Molten Chocolate Cakes #recipe #kraft #chocolatecake #cake #yummy #chocolate #dessert

    • Linda Escott

      Dark Molten Chocolate Cakes recipe: also very easy, and better than applebees

    • Danielle Belusik Stroffolino

      Yes to ooozing chocolate molten cake

    • Daniel Stanley

      My comfort food

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    Chocolate Strawberry Torte I made this one year for my father-in-law's birthday, and it was a big hit. I've since made it for Easter and other spring occasions.—Paula Magnus, Republic, Washington 10-12 ServingsPrep: 20 min. Bake: 30 min. + cooling Ingredients 5 ounces semisweet chocolate, chopped 3/4 cup butter, cubed 1-1/2 cups sugar 3 eggs 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1-1/2 cups water STRAWBERRY FILLING: 4 cups sliced fresh strawberries 2 tablespoons sugar 1 teaspoon vanilla extract GLAZE: 3 ounces semisweet chocolate, chopped 1 tablespoon butter 1 cup confectioners' sugar 3 tablespoons water 1/2 teaspoon vanilla extract 1 carton (8 ounces) frozen whipped topping, thawed Directions •In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition. •Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. •In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly. •Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.

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    Molten chocolate cake, one of my favorite desserts

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