I was sent this non-stick ice cream cookie bowl pan last month as part of Wilton Sweet Treat Team ambassadors program. It is perfect for creating delicious cookie bowls for your favorite sweet treats, beyond just the obvious choice of ice cream. I was all set to create something delicious into a cookie bowl when I realized that this pan works well for baking mini-cakes as well. My mind immediately went to molten chocolate cake, and it stuck. No matter what other idea I thought of, nothing sounded more delicious.
In the past I’ve always used ramekins or square baking cups for my molten chocolate cakes. But I was convinced they would turn about much prettier with the scalloped edges on this pan, and I was right!
While these cakes may look complicated, they are actually quite easy. My recipe worked perfectly to use all six cavities of this ice cream bowl pan.
- (10 servings)
- 4 squares semi-sweet chocolate (for baking, 1 oz per square)
- ½ cup butter
- 1 cup powdered sugar
- 2 whole eggs
- 2 egg yolks
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- 6 tablespoons flour
- 10 chocolate caramel candies (Rolo), unwrapped
- Preheat oven to 425°F. Spray Wilton non-stick ice cream cookie bowl pan with cooking spray. (Alternatively, line a muffin tin with 10 liners.)
- Melt chocolate and butter in large microwaveable bowl on high, until butter is melted. (Approximately 1 minute.) Stir with whisk until chocolate is completely melted.
- Stir in powdered sugar.
- Add whole eggs and egg yolks and vanilla and mix well.
- Stir in flour and cinnamon until blended.
- Fill cups halfway full of batter and add caramel candy, pressing down slightly. Top with remaining batter, filling approximately ⅔ full.
- Bake for approximately 10 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute.
- Carefully loosen edges and invert on large cutting board or platter. Transfer to dessert plates, still upside down.
- Top with a scoop of your favorite ice cream, caramel topping and a cherry if desired.
You want to make sure that you don’t overcook your cakes. The should edges to be fully set, but the inside should still be soft. If you over cook them, you will loose out on a gooey center.
While they edges on my cake look a little dark, they were definitely not burnt and tasted fabulous.
Use a metal spatula to move your cakes in case any of the molten center falls onto the platter/cutting board. Typically these cakes are inverted directly onto a dessert plate, but this will not work with a six cavity pan.
You will want to serve your cakes immediately after they’ve had a chance to cool slightly so the inside is still warm and fudge-like.
They turned out so amazingly delicious! The center is a perfect fit for a single scoop of your favorite ice cream.
To see how to make the cookie bowls, check out this post from the Wilton blog for chocolate ice cream cookie bowls. If you would like a no-bake option, these Oreo ice cream cookie bowls from Cat at Food Family Finds are a great idea!
The cookie bowl pan retails for $11.99 and can be purchased from Wilton.com and Michaels.
Disclosure: This post was brought to you in partnership with Wilton as part of the Wilton Sweet Treat Team ambassador program. All thoughts are my own.