Chocolate Melting Cake Food

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.

CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate and butter in microwave at 50% power (Defrost)
• Sift flour into pitcher, add sugar, add eggs, mix together.
• Fold in melted chocolate and butter mix
• Pour into small Glass Ramekins (about 3" across)
• (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
• Preheat Oven to 300.
• Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
• Place Heart Stencil on top of dessert and sift powdered sugar.
• Serve Warm.
• This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.

WARM CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate and butter in double boiler. Remove from heat.
• Mix four of the eggs with the sugar and whisk for a few minutes. Add flour and mix, then add the other three eggs.
• Add egg mixture slowly to the melted chocolate mixture.
• Pour the mixture into dessert ramekin cups.
• Bake directly in the oven at 400 degrees for 15 - 20 minutes.
• Serve with vanilla ice cream, or garnish with shaved sweet chocolate, chocolate sauce or powdered sugar.

MELTING CHOCOLATE CAKE (FROM CARNIVAL CRUISE LINES)

Steps:

• Melt chocolate and butter together.
• Mix half of eggs and sugar and whisk for a few minutes. Add flour. Then add rest of the eggs.
• Add egg mix to the melted chocolate mix.
• Pour mixture in individual ramekin cups.
• Bake in oven at 390 degrees (200 celsius) for 15-20 minutes.
• To serve, sprinkle top with powdered sugar and serve with a scoop of vanilla ice cream on the side.

MELTING HEART CAKES

Steps:

• For the frozen hearts: Press the softened sorbet into 4 cavities of an 8-cavity silicone heart mold (2 1/4-inch hearts). Freeze at least 6 hours and up to overnight.
• For the chocolate domes: Melt the chocolate in a double boiler. Once completely melted, let the chocolate cool to about 90 degrees F. The chocolate should still be melted and warm, not set.
• Meanwhile, wash and dry the outside of 4 medium round balloons. Inflate the balloons so they are about 5 inches in diameter.
• Holding onto the tied end of a balloon, dip it into the melted chocolate so that two-thirds of the balloon is covered in chocolate. Let the excess chocolate drip off. Place the balloon chocolate-side up in a coffee mug. Repeat with remaining balloons and chocolate. Let set at room temperature until hardened, 4 to 6 hours.
• Once the chocolate is complete set and hard, very carefully pop each ballon with a knife and remove it from the interior of the chocolate dome. Place the domes open-side down on a warmed baking sheet and gently swirl to create a smooth edge. Transfer to a clean baking sheet lined with parchment paper. Store in a cool place.
• For the white chocolate sauce: In a medium pot, heat the cream over medium-low heat until hot and bubbling around the edges. Immediately add the white chocolate chips and vanilla and whisk until the chocolate is completely melted and incorporated into the cream. Keep warm until ready to serve. You can make the sauce in advance and store in an airtight container in the refrigerator; reheat in a pot over low heat before serving, adding more cream if needed to thin it out.
• For the assembly: In a medium mixing bowl, combine the crumbled sandwich cookies, brownies and fresh and freeze-dried raspberries. Gently toss to combine.
• Line up 4 plates or wide shallow bowls (like pasta bowls). Place a 3-inch ring mold in the center of one of the plates and spoon in a quarter of the fruit and crumble mixture. Carefully remove the cutter. Repeat on the remaining plates. If you don't have a 3-inch cutter, neatly spoon the mixture into the center of each plate in a circle about 3 inches in diameter.
• Make sure the white chocolate sauce is nice and hot and transfer to a measuring cup or small pitcher.
• Working quickly, remove the raspberry sorbet hearts from the molds and place one onto each portion of the crumble mixture. Carefully cover each heart with a chocolate dome. Present to your guests and pour the hot chocolate sauce over the dome to melt and reveal the dessert.

MELTING BELGIAN CHOCOLATE CAKE

Steps:

• Heat oven to 450 degrees.
• Butter 6 (6 oz) custard cups.
• Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
• Set cups on baking sheet.
• In microwave safe bowl, combine chocolate and butter.
• Microwave on medium 1-3 minutes or until almost melted.
• Stir until smooth.
• With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
• Stir in chocolate mixture.
• Stir in flour until thoroughly blended.
• Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
• In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
• When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
• Place on wire rack; cover loosely with foil.
• Let stand 4 minutes.
• With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
• Serve immediately; pass whipped cream separately.
• Store in refrigerator.

MELT-AND-MIX CHOCOLATE CHUNK MUD CAKE

Steps:

• Preheat oven to 160°C Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
• Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on HIGH for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
• Add cocoa to warm chocolate mixture and stir until smooth.
• Stir in vanilla, caster sugar and egg.
• Sift flour over chocolate mixture and stir gently to combine.
• Pour half the batter into cake pan. Sprinkle half the remaining chocolate over batter.
• Top with remaining batter and the rest of the chopped chocolate.
• Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
• Allow cake to cool completely in pan.
• Remove and dust with icing sugar. Serve.