Easy Chocolate Molten Cake Food

CHOCOLATE MOLTEN CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter 4 (6-ounce) ramekins and set aside.
• Over a double boiler, melt the butter and chocolate, whisking until smooth. Whisk in the sugar and transfer to a medium bowl. Whisk in the eggs and flour until smooth. Pour the batter into the prepared ramekins about 2/3 full. Place 1 of the small chocolate squares right in the middle of each cake and press down with your fingers so it rests in the middle of the ramekin. Bake the cakes until slightly puffy and set around the edges, 20 to 25 minutes. Don't worry if your cake tester comes out wet, the center should still be loose.
• BYOC: Use a nice sea salt to garnish, or try toasted coconut flakes, toasted and chopped nuts, fresh berries in the summer or freshly whipped cream.

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.

SUPER EASY MOLTEN CHOCOLATE CAKE

Steps:

• 1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
• 2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
• 3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
• 4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
• 5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.

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 CAKE

Steps:

• Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan.
• Preheat oven to 350 degrees F.
• Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture.
• Beat egg whites to soft peaks and add confectioners' sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions.
• Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce.
• Boil sugar and water. Put in vanilla bean, cut in half lengthwise and scraped, and bay leaves into boiling mixture. Allow to infuse for at least on hour, (off of heat) and then, remove bean and leaves. Keep sauce refrigerated.
• Yield: 1 1/2 cups sauce

CHOCOLATE MOLTEN CAKES

Steps:

• Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.

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 LAVA CAKES

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, add the cake mix, water, vegetable oil and eggs. Beat with a hand mixer, on low speed for 2 minutes.
• Grease a Texas-size muffin tin. (The Texas-size pans usually come in 6-cup pans) Fill each cup 2/3 full of cake batter. This recipe makes 9 cakes, so you will have leftover batter if you only have one pan. OR after the first batch is done baking, let pan cool then clean. Use remaining batter in 3 of the cups and bake.Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
• Let cakes cool for 10 minutes in pan, then take a knife and loosen the edges. Carefully remove cakes from the pan, and place on a wire rack to cool completely.
• Once cooled, take a knife and slice the 'dome' off the top of the cakes, so they are flat. Once the tops are flat, turn the cakes upside down. Using a sharp paring knife, cut out a 1-inch circle out of the center of the bottom (now the top) of each cake. The hole should be at least 1-inch deep. Scoop out the chunk of cake and discard. Repeat this process with all the cakes.
• Warm the hot fudge in the microwave according to its directions. Spoon 2 Tablespoons of fudge into each of the holes in the cakes. Store the cakes in a sealed container in the freezer for at least 3 hours before serving.
• When ready to serve, take one cake and place on a microwave-safe plate. Heat for 30 seconds. Remove from microwave and top with one big scoop of vanilla ice cream, then drizzle on Magic shell. Serve and enjoy!