Monday, February 18, 2008

Molten Chocolate Cake Kit

I am not a big fan of boxed cake mix but a co-worker was raving about this Williams-Sonoma cake so I gave it a try. The Molten Chocolate Cake Kit comes in a gorgeous gift box, wrapped in brown tissue paper and gold foil. Plus the picture of the website is mouth-watering and I love mini cakes - or mini everything for that matter. It was a little bit more than I expected. It's "oh so good" but "feel your arteries clogging as you eat" too. You mix two sticks of butter to the batter. Two?! Seriously?! It makes 10 mini cakes, which is way too many grams of fat per serving. Anyway, it tastes great but what wouldn't taste great with two sticks of butter?

5 Comments:

At 10:21 AM, Blogger Undernehr said...

Did you happen to save the cooking instructions for this kit? I bought this kit 2 weeks ago, but I lost the instructions.

 
At 7:28 PM, Anonymous Leticia said...

Sorry, I threw the box and instructions out.

 
At 11:50 AM, Blogger Undernehr said...

I was able to email them and they got me the instructions. Thanks!

 
At 4:43 PM, Anonymous Anonymous said...

Does anyone still have the directions as we have a box of mix but also lost the instructions. Thanks for any help in advance!

 
At 10:42 PM, Anonymous Anonymous said...

Preheat oven to 400 degrees. Butter 10 6 fl oz ramekins.
Put chocolate drops in a heatproof bowl. In a small saucepan over medium-high heat, melt the butter (2 sticks of unsalted butter), 3-5 minutes. Pour the butter over the chocolate drops, stirring until the chocolate is melted and the mixture is smooth.
In a bowl, stir together the cake mix and 1 cup of water (or 2/3cup water, part 1/3 cup amaretto liquer) until combined. Add the chocolate mixture and stir until just blended; do not overmix. Divide the batter evenly among the prepared ramekins. Bake until the cakes begin to pull away from the sides of the ramekins and the tops are slightly moist, 12-15 minutes. Transfer ramekins to a wire rack and let cool for 3-5 minutes. Run a small knife around the inside edge of the ramekins to loosen the cakes. Turn each cake out onto an individual dessert plate. Dust with confectioner's sugar and serve immediately with a dollop of whipped cream or a scoop of vanilla ice cream. Drizzle with raspberry or caramel sauce.

 

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