Chocolate & Caramel Molten Cakes
15 min
30 min



1/4 cup coarsely chopped pecans

2/3 cup dark chocolate baking chips

1/4 cup Land O Lakes® Butter

3 ounces cream cheese, softened

1/3 cup firmly packed brown sugar

3 large Land O Lakes® Eggs

1 teaspoon vanilla

1/4 cup all-purpose flour


1/3 cup Land O Lakes® Heavy Whipping Cream

2 teaspoons powdered sugar

1/2 cup caramel ice cream topping

How to make

  1. STEP 1

    Heat oven to 400°F. Grease 4 (6-ounce) custard cups; place onto ungreased baking sheet. Sprinkle pecans into bottom of each cup; set aside.

  2. STEP 2

    Combine chocolate chips and butter in bowl. Microwave 45-60 seconds, stirring twice, until melted and smooth. Add cream cheese; beat at medium speed until smooth. Set aside.

  3. STEP 3

    Combine brown sugar, eggs and vanilla in bowl; beat at medium speed until well mixed. Add chocolate mixture; continue beating until well mixed. Add flour; beat at low speed until well mixed.

  4. STEP 4

    Divide batter evenly among prepared custard cups. Bake 13-15 minutes or until top is puffy and cracked in appearance but center is soft. Cool 5 minutes. Gently run small knife around outside edges of cakes.

  5. STEP 5

    Place whipping cream and powdered sugar in bowl. Beat at high speed until stiff peaks form.

  6. STEP 6

    Carefully invert each warm cake onto small serving plate. Drizzle each with 1 tablespoon caramel ice cream topping. Dollop each cake with whipped cream mixture; drizzle with remaining caramel topping. Serve immediately.

Tip #1

- Batter can be prepared up to 4 hours ahead. Place in custard cups. Cover each with plastic wrap; refrigerate. Bake just before serving.


40Fat (mg)
230Cholesterol (mg)
370Sodium (mg)
72Carbohydrates (g)
3Dietary Fiber
10Protein (g)


Explore reviews from
our online community

  March 25, 2014

I want to make them this Thursday and I hope you answer me ASAP, Can I prepared the batter and keep in the refrigerator for more than 4 hours, about 6 to 7 hours then bake it?

— says Dimah
Test Kitchen Comment March 28, 2014

In the Test Kitchens we have held the recipe up to 4 hours successfully. It should also work for 6 - 7 hours.

— says Cindy
  January 18, 2014

how can i serve this récipe the next day, do i have to warm it!

— says miguel villarreal
Test Kitchen Comment January 22, 2014

You can prepare this recipe a day ahead of time and cool them to room temperature. Then cover them and refrigerate them until serving time. I suggest you re-heat the molten cakes at 300 degrees F. for about 10 minutes until they are each warm. Eating them warm is what is special about this recipe.

— says Cindy
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