Applebees Triple Chocolate Meltdown Food

APPLEBEES TRIPLE CHOCOLATE MELTDOWN LEAK

Steps:

• Heat oven to 350°F Grease and flour (with cocoa powder) 12 king size muffin cups (two 6 tin pans).
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
• Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
• Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool a bit (about 5 to 10 minutes) and extract from pans very carefully immediately to prepare for next step.
• once extracted we need to do some trimming to make it look like a bundtling since it's very hard to prevent these from sticking and breaking in a bundtling shaped pan.
• once extracted carefully trim off the top part about 1 CM from the part that was puffed up in the muffin pan when they came out is removed, it should be level when inverted and placed on plate ready for next step.
• once inverted over on plate, trim a small round hole in top in center of cake but don't go all the way to the bottom, should start about 1 CM from edge of top and go down no more than 1 CM from bottom of cake. going down too far will cause cake to leak out fudge filling and drain out.
• melt chocolate sauce in microwave following instructions on bottle without cap until good and hot and thin enough to pour. use metal tongs to handle it, will be hot. pour chocolate sauce into hole in center of cake and drizzle some over edges.
• throw peanut butter bottle with cap and paper removed into microwave or run under hot water to soften it, drizzle over cake into sauce. will make cake look like it's painted.
• serve hot with soup/cake spoon.

APPLEBEE'S TRIPLE CHOCOLATE MELTDOWN

Steps:

• Preheat oven to 425ºF. Heavily butter and then flour 8 (1-cup) ramekins or coffee cups. Set cups on a cookie sheet. Chop chocolate into small even pieces. Melt with the butter in a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first one or two minutes, until only a small chunk of solid chocolate remains). Remove from heat and stir until melted, smoother and cooled.
• Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes. The mixture will become thick like cream and become beige-colored. Fold in the cooled chocolate and vanilla extract. Sift the flour over chocolate and fold in . Pour batter into prepared cups. Bake 7 minutes. Pull out of oven and tuck a piece of frozen lava deep into the center of the half-baked batter in each cup. Return to oven and bake for 6 to 7 minutes more. Cakes will rise straight over the rims of the cups and may crack slightly. Cool in cups on a wire rack for 10 minutes.
• Chop chocolate evenly. In a saucepan, heat half the cream with sugar until it boils. Remove from heat. Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again, patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups.
• To assemble, make Chocolate Sauce. Drizzle Chocolate Sauce in a north-south zigzag over the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going east-west to create a feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with fresh berries. Serve warm. When cut, chocolate will spill out of the warm cake.