Chocolate Chile Molten Cake Food

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

CHOCOLATE CHILE CAKE

Steps:

• For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
• Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
• Lightly dust the sides of the pans with flour, tapping out the excess.
• For best results, use a mixer with a wire whip attachment.
• Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
• In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
• Remove the pan from the heat and stir in the vanilla.
• Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
• The mixture should be grainy.
• Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
• Add the eggs on at a time, beating well after each addition.
• Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
• Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
• To cool, set the pans on a wire rack for 15 minutes.
• Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
• Let sit until completely cool before frosting.
• For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
• Stir in the buttermilk.
• Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
• Stir in the bourbon and vanilla.
• The frosting should stiffen as it cools.
• When it has reached a spreadable consistency, assemble the cake.
• If necessary, trim the tops of the cakes so they are level.
• Place one of the cake layers onto a 9-inch round cardboard cake circle.
• Spread 1 cup of the chilled frosting over the cake layer.
• Sprinkle 1 cup of the chopped walnuts over the frosting.
• Place the second layer of the cake onto the frosted base.
• Use the remaining frosting to cover the top and sides of the cake.
• Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
• To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

MOLTEN CHOCOLATE CAKE

Steps:

• For the cake: Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
• For the ganache: Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
• For the mint sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.

CHOCOLATE-CHILE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
• In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
• Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
• Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
• Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

EASY CHOCOLATE MOLTEN CAKE

Steps:

• Make cake batter according to box directions and pour 1/2 cup of batter into greased cups of a large muffin pan. If your pan has six cups, bake the cakes in 2 batches of 4 cakes each. Bake for 30-40 minutes, or until a toothpick stuck into the centre of one cake comes out clean. Turn all the cakes out of the pan and let them cool.
• The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated knife works best for this. After you've flipped over all the cooled cakes, use a sharp paring knife to cut out a 1.5 inch diameter cylindrical chunk in the centre of the bottom (now the top) of each cake. The hole should be about 1.5 inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
• Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the fridge.
• When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

CHOCOLATE MOLTEN LAVA CAKES

Steps:

• Heat oven to 425°F.
• Butter 4 small custard cups; place on baking sheet.
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
• Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

BOCA NEGRA CHOCOLATE CHIPOTLE CAKES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
• Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
• Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.
• Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.
• Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

CHILI'S WHITE CHOCOLATE MOLTEN CAKE

Steps:

• Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray.
• Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
• So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
• You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.