Easy Chocolate Molten Cakes 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.

MOLTEN CHOCOLATE CAKES

Steps:

• Chuck Hughes' warm and oozy molten chocolate cakes-chocolate indulgence at its best!
• In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside.
• Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes.
• Pour the melted chocolate in the egg mixture and mix well. Blend in the flour, just until combined.
• Butter and lightly sugar 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess sugar. Divide the batter among the molds. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours, then bring them back to room temperature before baking.
• Preheat the oven to 400 degrees F.
• Bake the molten chocolate on a sheet tray for 8 to 10 minutes, the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream.

EMERIL'S EASY MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 450 degrees F.
• Butter and flour 4 (6-ounce) ramekins or baking dishes, tapping out the excess flour.
• Set on a baking sheet.
• In a double boiler, or a glass bowl set over a pan of boiling water, melt butter with the chocolate, cream, and powdered sugar, stirring until smooth.
• Remove from the heat.
• In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes.
• Sift flour into the egg mixture and fold together.
• Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 10-12 minutes.
• Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
• Sprinkle cocoa over the cakes, and serve.
• Fresh berries, ice cream or whipped cream make a nice accompaniment.

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:

• Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
• Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
• Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.

QUICK AND EASY MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 425 degrees. Butter 4 (3/4 c.) custard cups or souffle dishes. Place on baking sheet.
• In a large microwaveable bowl, microwave chocolate and butter on high for 1 minute.
• Stir with wire whisk until chocolate is completely melted. (You may microwave for an additional 30 seconds if chocolate is not melting.).
• Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter evenly between prepared cups. (The cups will be filled until less than half an inch from the top.).
• Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minutes. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.
• Dust each cake with powdered sugar, and top with a scoop of your favorite ice cream, chocolate syrup, and whipped 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.