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Molten Chocolate Eggs
Molten Chocolate Eggs

Molten Chocolate Eggs

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Cook Minutes 20 Min
Prep : 10 Min Cook: 10 Min
Dig into a rich and delicious chocolate dessert - this one comes with a saucy centre of semi-sweet chocolate. These Molten Chocolate Cakes are the perfect sweet treat for Easter celebrations.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 REYNOLDS® FunShapes™ Eggs Baking Cups
1 pkg. (225 g) Baker's Semi-Sweet Chocolate
1 cup butter
2 cups icing sugar
4 whole eggs
4 egg yolks
3/4 cup flour
4 oz. Baker's White Chocolate
Decorations, such as coloured sprinkles and assorted candies
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Step 1
Preheat oven to 425ºF. Grease baking cups lightly; place in shallow baking pan. Set aside.
Step 2
Microwave semi-sweet chocolate and butter in large microwaveable bowl on MEDIUM 3 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add sugar; mix well. Add whole eggs and egg yolks; beat until well blended. Stir in flour. Pour evenly into prepared baking cups.
Step 3
Bake 10 min. or until sides are firm but centres are still soft. Let stand 1 min. Meanwhile, melt white chocolate as directed on package. Drizzle over cupcakes. Add decorations. Serve warm.
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Size Wise
This is an indulgent dessert for special occasions. Watch serving size!
NutritionTitleCont_Left-Bracket
Nutrition
Calories
450
Calories From Fat
0
% Daily Value
Total fat 29 g
45 %
Saturated fat 17 g
85 %
Cholesterol 170 mg
Sodium 140 mg
6 %
Total carbohydrate 43 g
14 %
Dietary fibre 1 g
4 %
Sugars 34 g
Protein 6 g
Vitamin A
20 %
Vitamin C
0 %
Calcium
4 %
Iron
10 %
Servings
12
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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