Molten Bittersweet Chocolate Cake Food

MOLTEN BITTERSWEET-CHOCOLATE CAKE

Steps:

• Butter and flour six 6-ounce (2-inch-deep) ramekins.
• Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.
• Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.
• Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.

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.

GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, prepare the cake mix according to the package instructions.
• Pour the batter into a well-greased bundt pan.
• Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Heat the heavy cream in a small saucepan until just boiling.
• Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
• Invert the bundt cake onto a serving plate.
• Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
• Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
• Enjoy!

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat; set aside.
• Whisk the sugar into chocolate mixture, then whisk in eggs, coffee, and salt until combined and smooth. Sprinkle on the 1/4 cup flour and fold it in with a rubber spatula until flour is incorporated.
• Pour batter into the prepared pan; place it on a sheet pan. Bake 30 to 40 minutes, until the top puffs and cracks and cake doesn't wobble when you jiggle the pan. Cool completely on a wire rack. (The cake will deflate as it cools.) Run a small knife around edge of cake and remove sides of springform pan. Cut cake into wedges and serve warm or at room temperature with Sweetened Whipped Cream. If desired, garnish with additional chocolate. Serves 8. Sweetened Whipped Cream
• Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 375 degrees F. Grease four 10-ounce ramekins with butter and arrange on a baking sheet.
• In a stand mixer, whip together the eggs, yolks and sugar until the mixture is light in color, doubled in volume and falls in ribbons. Set aside.
• In a double boiler set over medium heat, melt the bittersweet chocolate, semisweet chocolate, butter and espresso powder. Stir until smooth. Fold the melted chocolate into the eggs.
• Sift together the flour and salt. Sprinkle the dry mixture over the chocolate-egg mixture and gently fold in.
• Divide the batter between the greased ramekins. Bake for 20 minutes, or until the top is set and the edges are firm but there is a slight wiggle in the center.
• Run a knife around the edge of the ramekins and invert the cakes onto plates. Dust with confectioners' sugar. Garnish with raspberries if using. Serve warm.

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.
• Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.
• Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
• Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.
• Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.
• Cool just a few minutes and unmold each cake onto a plate.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 475 degrees. Using a double boiler, melt chocolate and 6 tablespoons butter. Add sugar, and stir until melted. Remove from heat, and set aside.
• In a bowl, combine eggs and 1/3 cup flour, and stir until smooth. Gradually whisk in chocolate mixture until well blended.
• Butter and flour four 1/2-cup souffle dishes, and divide batter among them. Bake until cakes are puffed and dry on surface but still soft in center, about 6 minutes.
• Remove cakes from dishes, and place on serving plates. Sprinkle with fleur de sel, and serve hot or cool.

FOOD NETWORK MOLTEN CHOCOLATE CAKE

Steps:

• Melt the chocolate and butter together.
• Cool slightly.
• 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 ramekins with the batter and refrigerate overnight or until ready to bake or bake immediately.
• Bake in a preheated 450°F oven for approximately 10 minutes.
• Serve in the ramekin or I invert on a plate and garnish.
• Cooking time varies depending on everything - just watch the cakes -- cook them until they don't "jiggle" much anymore and the top is cracked and lifted slightly. It takes a bit of practice to get it just right. Also good cooked completely.you decide how much yummy-gooey chocolate you want.