Nanci: Our family loves Applebee’s Triple Chocolate Meltdown but at $5 each with no volunteers to share, it’s a bit spendy. This year, I went looking for a recipe and found several. The one below was adapted from a recipe I found on www.thepioneerwoman.com. She uses a whipped cream topping but my family wanted the rich, chocolate topping just like Applebee’s.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Cake Ingredients | ||||||
| Semi-sweet baking chocolate |
8 squares |
16 squares |
24 squares |
32 squares |
40 squares |
48 squares |
| Butter |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Powdered sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Whole eggs |
4 |
8 |
12 |
16 |
20 |
24 |
| Egg yolks |
4 |
8 |
12 |
16 |
20 |
24 |
| Flour |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Chocolate Sauce Ingredients | ||||||
| Semi-sweet baking chocolate |
8 squares |
16 squares |
24 squares |
32 squares |
40 squares |
48 squares |
| Whipping cream, light or heavy |
1 quart |
2 quarts |
3 quarts |
4 quarts |
5 quarts |
6 quarts |
| Sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
Preheat oven to 400-425 degrees (the cakes are prone to burning on the bottom so if your oven runs hot like mine does, set it to 400). Spray 4 custard cups* per recipe with cooking spray and place on cookie sheet. Microwave chocolate and butter in large bowl on high for 1 minute or until butter is melted. Whisk until chocolate finishes melting.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
While cakes are baking, make chocolate sauce. Chop chocolate pieces into 4 smaller pieces. In a saucepan, heat half the whipping cream with the sugar until boiling. Remove from heat. Add chocolate and stir until melted and smooth. Add remaining cream and stir until thicker and smooth.
After cakes have cooled for a few minutes, run a knife around each cake to loosen them, then invert them onto individual plates. Top with warm Chocolate Sauce letting the sauce drip down the sides of the cake. Serve warm. When cut, “lava” chocolate will spill out of the warm cake. Serve with ice cream, if desired.
Comments:
*I purchased the custard cups at Walmart for about $1.50 each. I plan to explore other uses for them too.
*Many of us would never consider sharing our cake but “technically” 1/2 a cake is enough for a filling dessert!
Nutritional Info:
Per Serving: 1095 Calories; 96g Fat (73.2% calories from fat); 14g Protein; 65g Carbohydrate; 9g Dietary Fiber; 395mg Cholesterol; 315mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 18-1/2 Fat; 2-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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