Individual Molten Chocolate Cakes Food

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Individual Molten Chocolate Cakes image

Provided by Food Network

Categories     dessert

Time 37m

Yield 6 servings

Number Of Ingredients 6

7 1/2 ounces imported bittersweet chocolate (preferably El Rey or Valrhona), coarsely chopped
11 tablespoons unsalted butter, cut in large pieces
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons white granulated sugar
5 tablespoons all-purpose flour, sifted


  • Preheat the oven to 325 degrees.
  • Butter and flour six 6-ounce custard cups.
  • Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
  • Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.
  • Reduce the speed, and gradually mix in the flour.
  • Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
  • Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.
  • Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).
  • Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.


Chocolate Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving


  • Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  • Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
  • Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.


Almost-Famous Molten Chocolate Cake image

Most people think of one dish when they think of Chili's: baby back ribs. Ever since that "I want my baby back..." jingle, ribs have been the star (along with comically oversized margaritas). But regulars covet something else: The Molten Chocolate Cake, oozing with warm chocolate ganache and topped with vanilla ice cream covered in a chocolate shell. The dessert debuted in 1998, and now Chili's sells more than 6 million a year - not bad for a chain that started out as a lone Dallas hamburger joint. Readers like Nikki Lazzara from Park Ridge, IL, have been asking us how to make the cake, but Chili's won't give up the recipe. So our chefs created this perfect imitation.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 4 molten chocolate cakes

Number Of Ingredients 17

6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling
1 pint vanilla ice cream


  • Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
  • Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
  • Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
  • With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
  • Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.


Individual Molten Chocolate Coconut Cakes image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 9

1/4 cup shredded sweetened coconut
8 ounces imported bittersweet chocolate chips (recommended: Ghirdelli)
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into cubes
3 eggs
3 egg yolks
3 tablespoons coconut extract
1/4 cup sugar
5 tablespoons all-purpose flour
Powdered sugar, for decorating


  • Preheat oven to 325 degrees F, butter and flour 6 (6-ounce) custard cups. Toast coconut: Spread coconut on a nongreased baking sheet and put in oven until lightly brown and fragrant (about 10 minutes). Remove from the oven and reserve. Put 6 ounces of the chocolate and the butter and 1 tablespoon of the coconut extract in a double broiler being careful not to let the bowl that the chocolate mixture is in come in contact with the boiling water. Stir until all of the chocolate is melted and the mixture is smooth and glossy, take off heat and let cool slightly (about 2 to 3 minutes). Use an electric mixer with the whisk attachment to beat the eggs, yolks, sugar, and remaining 2 tablespoons of coconut extract at low-medium speed for 2 to 3 minutes. Increase speed to high and beat until the egg mixture becomes pale and thick (about 5 to 8 additional minutes). Reduce speed back to its lowest setting (we don't want a cloud of flour in our kitchen!). Gradually sift in the flour while mixing, add the chocolate mixture to the egg mixture and beat again until completely incorporated and mixture is thick and glossy being careful not to overmix (about 5 minutes). Carefully fold in toasted coconut. Fill each prepared custard cup about half way, place a few of the remaining chocolate chips into each custard cup. Top off each with remaining batter. Place all custard cups on a baking dish that is at least 1/2-inch deep (in case of any spills). Bake cakes until edges are set and center is still slightly jiggly (about 12 minutes). Let cool slightly making sure you don't cool the cakes too much, they're best served warm. Carefully run a knife around the edges to loosen the cake and invert the cake onto individual plate. Dust with powdered sugar and more toasted coconut flakes, if desired.


Molten Chocolate Cakes image

Provided by Kardea Brown

Categories     dessert

Time 35m

Yield 2 servings

Number Of Ingredients 11

Nonstick cooking spray
Unsweetened cocoa powder, for dusting
1 stick (8 tablespoons) unsalted butter
3 ounces semi-sweet chocolate, chopped
1 large egg
1 large egg yolk
3 tablespoons granulated sugar
1/8 teaspoon kosher salt
2 tablespoons all-purpose flour
Raspberries, for garnish
Confectioners' sugar, for dusting


  • 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.


Molten Chocolate Cake image

Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.

Provided by Mark Bittman

Categories     quick, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5

1/2 cup unsalted butter, plus more for buttering the molds
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
4 large eggs
1/4 cup sugar
2 teaspoons flour, plus more for dusting the molds


  • Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
  • Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
  • Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
  • When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
  • Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram


Molten Chocolate Cakes image

Molten chocolate cakes, also known as lava cakes, are rich individual chocolate cakes with oozing molten centers.

Provided by Jennifer Segal, adapted from

Categories     Desserts

Time 30m

Yield 6

Number Of Ingredients 9

1 stick (½ cup) unsalted butter, plus more for buttering the ramekins
6 ounces bittersweet chocolate, chopped, best quality such as Ghirardelli
2 large eggs
2 large egg yolks
¼ cup plus 2 tablespoons light brown sugar, packed
1 teaspoon vanilla extract
Pinch of salt
3 tablespoons all purpose flour
Confectioners sugar, vanilla ice cream or sweetened whipped cream, and berries


  • Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
  • Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
  • In the bowl of an electric mixer fitted with the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).
  • Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1 to 2 minutes; then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. Serve immediately. (It's important not to let the cakes sit after baking, as the centers will continue to cook.)
  • Make-Ahead Instructions: The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Take them out of the fridge about 30 minutes before baking so they come to room temperature.

Nutrition Facts : Calories 416, Fat 31 g, Carbohydrate 35 g, Protein 5 g, SaturatedFat 18 g, Sugar 29 g, Fiber 2 g, Sodium 85 mg, Cholesterol 174 mg


Super Easy Molten Chocolate Cake image

Martha Stewart's SUPER EASY, SUPER RICH molten chocolate cake. I always thought making these would be so hard, but this is SO EASY! They're small (individual cupcake sized), but I'm sure you could use ramekins or something. They're also crusted with sugar after they come out of the oven. mmm. Martha said it makes exactly 6 cakes (1/4 cup of batter each), but I guess my muffin tins must run small, because I filled 6 and had enough for 2 more left over. I would butter and sugar extra tins first, and then wipe them out if they're unneeded, because it's hard to butter and sugar tins when there's batter in some. You can also melt the chocolate either in the microwave (use 1-2 minute increments, and stir between), or in a double boiler over the stove.

Provided by miraclelove77

Categories     Dessert

Time 25m

Yield 6-8 cakes, 6-8 serving(s)

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
confectioners' sugar, for dusting
whipped cream or ice cream, for serving


  • 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.

Nutrition Facts : Calories 171.8, Fat 10.1, SaturatedFat 5.7, Cholesterol 113.3, Sodium 133.7, Carbohydrate 16.6, Fiber 0.2, Sugar 11.2, Protein 3.9


Individual Chocolate Lava Cakes by Ghirardelli image

I just received my first KitchenAid stand mixer and this recipe was included in their recipes. I love the idea of making a chilled chocolate ball that is added to the batter in order to obtain that gooey yummy center. It says to garnish with raspberries and whipped cream, but I know we like to serve it with vanilla ice cream!!

Provided by diner524

Categories     < 60 Mins

Time 35m

Yield 6 individual cakes, 6 serving(s)

Number Of Ingredients 9

2 ounces chocolate, baking bar Bittersweet (60% Cacao)
1/4 cup heavy cream
4 ounces chocolate, baking bar Bittersweet (60% Cacao)
8 tablespoons butter, unsalted
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour


  • Directions.
  • To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
  • To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.


Individual Molten Lava Cakes image

These are so quick and easy. I make them after dinner that way they are nice and gooey. You will need 4 small ramekins. My oven is weird so I cook for maybe 9 minutes I check often to mke sure they are still jiggly. After remving from oven I run a knife around the edges before unmolding. I use a combination of dark and semi sweet chocolate

Provided by wicked cook 46

Categories     Dessert

Time 24m

Yield 4 serving(s)

Number Of Ingredients 7

4 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter
2 large eggs
2 large egg yolks
1/4 cup sugar
3 tablespoons all-purpose flour
confectioners' sugar


  • Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
  • Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
  • Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
  • Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

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