Molten Chocolate Cake Food

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MOLTEN CHOCOLATE CAKE



Molten Chocolate Cake image

This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

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, for serving

Steps:

  • Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  • Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  • To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 6

Number Of Ingredients 8

Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal™ all-purpose flour
Additional powdered sugar, if desired

Steps:

  • Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
  • In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
  • Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE



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

Steps:

  • 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.

MOLTEN CHOCOLATE CAKES



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

Steps:

  • 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.

3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE



3-Minute Molten Double Chocolate Mug Cake image

Jessie Sheehan's easy 3-minute chocolate mug cake recipe is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.

Provided by Jessie Sheehan

Time 3m

Yield Yield: 1 mug cake

Number Of Ingredients 11

3 Tbsp. vegetable oil
½ cup (50 g) granulated sugar
1 large egg yolk
½ tsp. vanilla extract
3 Tbsp. sour cream
½ tsp. baking powder
½ tsp. kosher salt
3 Tbsp. all-purpose flour
2 Tbsp. Dutch-processed cocoa powder
3 Tbsp. semisweet chocolate chips
Vanilla ice cream, for serving

Steps:

  • Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
  • Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
  • Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.

FRENCH MOLTEN CHOCOLATE CAKE



French Molten Chocolate Cake image

Moelleux au chocolat... A French classic that literally melts in your mouth! It is also surprisingly easy to make! Serve with vanilla ice cream, if desired.

Provided by Anita Chen

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 4

Number Of Ingredients 9

5 tablespoons butter
1 (3.5 ounce) package dark chocolate, chopped
2 each eggs
1 egg yolk
3 tablespoons white sugar
3 tablespoons all-purpose flour
2 teaspoons unsweetened cocoa powder
1 pinch salt
1 tablespoon powdered sugar, or to taste

Steps:

  • Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
  • Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
  • Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
  • Remove from the oven and dust with powdered sugar. Serve warm.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 31.3 g, Cholesterol 172.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 11.6 g, Sodium 175.6 mg, Sugar 23.2 g

EASY CHOCOLATE MOLTEN CAKE



Easy Chocolate Molten Cake image

Make and share this Easy Chocolate Molten Cake recipe from Food.com.

Provided by Canuck Mum

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box fudge cake mix or 1 (18 1/4 ounce) box dark chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
hershey's hot fudge topping
8 scoops vanilla ice cream
smucker's magic shell chocolate fudge topping

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.

Nutrition Facts : Calories 497.2, Fat 29.5, SaturatedFat 6.9, Cholesterol 95.2, Sodium 589.4, Carbohydrate 55.9, Fiber 1.8, Sugar 32.5, Protein 7.4

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

Categories     Cake     Chocolate     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee powder
Large pinch of salt
1 tablespoon all-purpose flour
1/2 cup chilled whipping cream

Steps:

  • Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
  • Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
  • Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
  • Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.

GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY



Giant Molten Chocolate Box Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 4

1 box chocolate cake mix, prepared according to package instructions
2 cups heavy cream
16 oz dark chocolate
cocoa powder, for dusting, to serve

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!

Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams

AHEAD OF THYME'S MOLTEN CHOCOLATE LAVA CAKES



Ahead of Thyme's Molten Chocolate Lava Cakes image

Make and share this Ahead of Thyme's Molten Chocolate Lava Cakes recipe from Food.com.

Provided by adopt a greyhound

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup bittersweet chocolate chips
1/4 cup butter
1 egg
1 egg yolk
1/4 teaspoon vanilla
1/8 cup powdered sugar
1 pinch salt
1 1/2 tablespoons flour

Steps:

  • Preheat oven to 425°F Grease two 6-oz. ramekins with non-stick cooking spray and dust with cocoa powder, tapping out the excess cocoa powder. This will help the lava cakes come out easily when inverted.
  • In the microwave: The way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate and butter into the microwave and microwave in 20 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
  • In a medium mixing bowl, use a whisk to beat together the eggs, egg yolks, vanilla extract, sugar, and salt, on low speed, until combined, about 1 minute.
  • Pour in the melted chocolate into the egg mixture, along with the flour. Use a rubber spatula and fold it in until fully combined. Note that the batter will be thick but should not be lumpy.
  • Place the ramekins on a quarter sheet baking pan and divide the batter between them. Bake for 10-11 minutes until the edges look solid and firm. The tops will still be soft with a slight jiggle in the center. Do not overcook as overcooking will cause the center to completely solidify and not be gooey. If you are not sure how hot your oven runs, I suggest making one first to test. If it has solidified too much, then adjust the bake time lower. Mine turns out perfect at exactly 12 minutes.
  • Allow the cakes to cool in the ramekins for 1 minute, then cover each with an inverted plate and use an oven mitt to flip them over and release the cakes onto the plate.
  • Add toppings (such as a scoop of vanilla ice cream, dusting with powdered sugar, garnishing with fresh fruit, or a drizzle of salted caramel sauce or chocolate sauce). Serve immediately.

Nutrition Facts : Calories 517.5, Fat 40.1, SaturatedFat 23.6, Cholesterol 237, Sodium 324.2, Carbohydrate 39.3, Fiber 2.6, Sugar 30.5, Protein 7

SUPER EASY MOLTEN CHOCOLATE CAKE



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

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.

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

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

If you know a chocolate lover, here's a delectable way to make his or her dreams come true. Set one of these yummy oh-so-chocolaty cakes in front of them. The whole family loves the rich syrupy center inside these cakes.-Deanna Kymer, Broomfield, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 6

8 ounces semisweet chocolate, chopped
1 cup butter, cubed
5 large eggs
4 large egg yolks
2 cups confectioners' sugar
3/4 cup all-purpose flour

Steps:

  • In a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Add the eggs, egg yolks and confectioners' sugar; mix well. Stir in flour until blended. Pour into eight greased 6-oz. custard cups. , Place custard cups on a baking sheet. Bake at 425° for 15-16 minutes or until a thermometer inserted in the center reads 160°. Remove from the oven and let stand for 1 minute. Run a knife around edges of cups; invert onto dessert plates. Serve immediately.

Nutrition Facts : Calories 578 calories, Fat 38g fat (21g saturated fat), Cholesterol 300mg cholesterol, Sodium 275mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein.

MOLTEN CHOCOLATE PUDDING CAKE



Molten Chocolate Pudding Cake image

Dense, moist and subtly spicy, this glorious Molten Chocolate Pudding Cake is a snap to make and serves a crowd.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield Makes 24 servings.

Number Of Ingredients 7

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (12 oz.) semi-sweet chocolate chunks, divided
1 pkg. (12 oz.) semi-sweet chocolate chunks, divided
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
1/3 cup GENERAL FOODS INTERNATIONAL Italian Cappuccino
1/4 tsp. ground cinnamon

Steps:

  • Preheat oven to 350°F. Prepare cake mix as directed on package. Stir in half of the chocolate chunks. Pour into greased 13x9-inch baking dish or shallow casserole dish; set aside.
  • Pour milk into large bowl. Add dry pudding mixes, flavored instant coffee and cinnamon. Beat with wire whisk 1 min. or until well blended. Pour over cake batter in center of pan; sprinkle with the remaining chocolate chunks.
  • Bake 1 hour or until cake appears baked in the center. Cool slightly.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

You can prepare the batter through step two up to two hours ahead; refrigerate, covered. Before baking, uncover, and bring batter to room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Number Of Ingredients 8

4 tablespoons plus 1/2 teaspoon 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 (optional)
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. Generously butter 4 cups of a standard muffin tin. Sprinkle with granulated sugar, and tap out excess. Set aside.
  • In the bowl of an electric mixer, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined, scraping down the sides as needed. Fold in chocolate. Divide batter evenly among prepared muffin cups.
  • Bake just until tops of cakes are set, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  • To serve, turn out cakes, and place on serving plates. Dust with confectioners' sugar, and add a dollop of whipped cream, if desired.

CHOCOLATE MOLTEN LAVA CAKES



Chocolate Molten Lava Cakes image

Dig into a rich and delicious Chocolate Molten Lava Cake and cue the ooey-gooey centers. This molten lava cake recipe makes 8 servings to savor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1/2 cake each

Number Of Ingredients 7

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

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.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 95 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 22 g, Protein 4 g

CHOCOLATE MOLTEN CAKES



Chocolate Molten Cakes image

Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page's favorite dessert on the menu at La Boucherie. Try it, and you'll understand why.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 5

2 teaspoons plus 1 cup butter, cubed, divided
6 teaspoons plus 1/4 cup sugar, divided
1-1/4 pounds semisweet chocolate, chopped
2 large eggs
6 large egg yolks

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.

Nutrition Facts : Calories 877 calories, Fat 68g fat (39g saturated fat), Cholesterol 359mg cholesterol, Sodium 255mg sodium, Carbohydrate 67g carbohydrate (60g sugars, Fiber 7g fiber), Protein 12g protein.

EASY CHOCOLATE MOLTEN CAKES



Easy chocolate molten cakes image

Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre

Provided by Member recipe by fiddid

Categories     Dessert

Time 35m

Yield Makes 6

Number Of Ingredients 7

100g butter, plus extra to grease
100g dark chocolate, chopped
150g light brown soft sugar
3 large eggs
½ tsp vanilla extract
50g plain flour
single cream, to serve

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.

Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

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From realfoodtraveler.com


MOLTEN CHOCOLATE CAKE - THE PIONEER WOMAN
Dump in the powdered sugar. Stir in the sugar gently…. Until it’s combined and smooth. Now crack in the eggs and pour in the egg yolks, then stir the mixture together well. …
From thepioneerwoman.com


MOLTEN CHOCOLATE CAKES - CHATELAINE
Preheat oven to 400F (200C). To microwave, place butter and chocolate in a bowl. Microwave on medium power, stirring once, until butter is melted, from 2 to 3 minutes. Stir until smooth. Or …
From chatelaine.com


MOLTEN CHOCOLATE CAKE NUTRITION FACTS - EAT THIS MUCH
For a Serving Size of 1 serving ( 210 g) How many calories are in Molten Chocolate Cake? Amount of calories in Molten Chocolate Cake: Calories 1090. Calories from Fat 513 ( 47.1 %) …
From eatthismuch.com


MOLTEN CHOCOLATE CAKES - ONCE UPON A CHEF
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 …
From onceuponachef.com


MOLTEN CHOCOLATE CAKE | MRFOOD.COM
In large bowl, combine flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt. Add milk, oil, and vanilla; mix with a spoon until smooth. Stir in walnuts then pour batter into …
From mrfood.com


MOLTEN CHOCOLATE CAKES RECIPE - PINCH OF YUM
Stir until mixed. (If you are making this in a large dish, you can do it right in the greased baking dish!) Add milk and oil. Mix until well combined and spread out. If using …
From pinchofyum.com


BEST MOLTEN CHOCOLATE CAKES RECIPE-HOW TO MAKE MOLTEN
Preheat oven to 400°. Generously butter 12 cups of a standard muffin tin. Dust with cocoa powder, and tap out excess. Set aside. In a large bowl, cream butter and granulated …
From delish.com


MOLTEN CHOCOLATE CAKE | TRADITIONAL CHOCOLATE CAKE FROM
Molten Chocolate Cake Authentic recipe. PREP 5min. COOK 12min. READY IN 17min. Prepared by Jean-Georges Vongerichten himself for the Good Morning America show, this …
From tasteatlas.com


MOLTEN CHOCOLATE CAKES - HEALTHY FOOD GUIDE
Beat eggs and sugar in a large bowl until thick and pale, and at least double in volume. Add chocolate mixture and sift in flour. Gently fold until just combined. 4. Divide mixture evenly …
From healthyfood.com


MOLTEN CHOCOLATE CAKES – WITH REAL CHOCOLATE CENTRES! | RECIPETIN …
Stir well until smooth, then leave to cool for 5 minutes. Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar. Combine with chocolate: Add …
From recipetineats.com


MOLTEN CHOCOLATE CAKE FUDGE CAKE DIRT CAKE, RUBY, CREAM, FOOD …
Ice cream Molten chocolate cake Devils food cake Icing, Slice of chocolate cake, baked Goods, food png 970x820px 673.82KB white icing-covered cake on white plate, Chocolate …
From pngegg.com


MOLTEN CHOCOLATE CAKES RECIPE - GOOD HOUSEKEEPING
Add vanilla. With wire whisk, stir in flour just until mixture is smooth. In medium bowl, with mixer at high speed, beat 1/4 cup granulated sugar, eggs, and yolks until thick and lemon …
From goodhousekeeping.com


CHOCOLATE MOLTEN LAVA CAKE — QUICK AND EASY FAMILY FAVORITE!
Step 2. Place the remaining butter in a medium bowl and melt it in the microwave. Add the chocolate and stir until chocolate is completely melted, then whisk until smooth. …
From southernfoodandfun.com


HOW TO MAKE HEAVENLY MOLTEN CHOCOLATE CAKES - SUNSET MAGAZINE
Start by adding chopped bittersweet chocolate and unsalted butter to a large bowl. Place the bowl over a pot of boiling water and stir until almost melted. Remove the bowl from …
From sunset.com


MOLTEN CHOCOLATE LAVA CAKE - JOYFOODSUNSHINE
In the microwave. Put the butter & chocolate in a microwave-safe bowl and warm until just melted (about 60-90 seconds). Start by warming for 60 seconds, stirring, and then …
From joyfoodsunshine.com


MOLTEN CHOCOLATE CAKE - WIKIPEDIA
Molten chocolate cake is a popular dessert that combines the elements of a chocolate cake and a soufflé. [citation needed] Its name derives from the dessert's liquid chocolate center, …
From en.wikipedia.org


MOLTEN CHOCOLATE CAKES | CANADIAN LIVING
In small saucepan, heat cream over medium heat until streaming. Pour over chocolate; whisk until smooth. Whisk in liqueur; refrigerate until firm, about 1 hour. Spoon into …
From canadianliving.com


CHOCOLATE MOLTEN LAVA CAKES {MAKE-AHEAD} - FOOD NEWS
Easy Molten Chocolate Lava Cakes. Make Ahead & Freezing Instructions: You can prepare the batter through step 4. Cover tightly and refrigerate for up to 2 days. Allow to come to room …
From foodnewsnews.com


MOLTEN CHOCOLATE CAKE - CHATELAINE
Preheat oven to 400F (200C). Coarsely chop chocolate. To melt 1/2 cup butter and chocolate, place both in a medium-size microwave-safe bowl along with cocoa and coffee, if using. …
From chatelaine.com


FOOD MAKES ME HAPPY: MOLTEN CHOCOLATE CAKES (MAKES TWO …
Prepare a double broiler, break the chocolate to smaller pieces to the bowl on top, or simply use chocolate chips. Also add 110 grams of butter. Turn to low or medium heat to …
From foodmakesmehappy.com


GIANT LAVA MOLTEN CHOCOLATE CAKE RECIPE | FOOD APPAREL
Cake: Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder. Set aside. Sift together sugar, flour, cocoa powder, salt, baking powder and baking …
From foodapparel.com


LAVA CAKE WITH MOLTEN CHOCOLATE CENTER - THE ART OF FOOD AND WINE
Instructions. Preheat oven to 400˚F. Generously butter and then dust with cocoa four 4-ounce ramekins. Place prepared ramekins on a baking sheet. Chop the chocolate and …
From theartoffoodandwine.com


CHOCOLATE MOLTEN CAKES - MARSHA'S BAKING ADDICTION
Instructions. Preheat the oven to 220C/425F/Gas 7. Grease four 4-oz ramekins, and place them on a baking tray. Add the chocolate and butter to a large microwave-safe bowl …
From marshasbakingaddiction.com


MOLTEN CHOCOLATE CAKE RECIPE - DINNER, THEN DESSERT
Set aside. In a microwave safe bowl, melt semisweet chocolate stirring every 30 seconds. Pour melted chocolate into 4 small candy molds or 4 ice cube tray wells. Refrigerate …
From dinnerthendessert.com


MOLTEN CHOCOLATE CAKES RECIPE | GOOP
1. Preheat the oven to 450°F. 2. Generously butter two 4 oz. ramekins. 3. Melt the butter and chocolate together in a small glass bowl set over a small pot of simmering water. 4. Let it cool …
From goop.com


THIS 3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE IS ACTUALLY GOOD
It requires just a cup and a fork, and from start to finish, the whole process takes about three minutes. Each spoonful is soft, sweet, and tender. The cake is deeply flavorful …
From yahoo.com


MAKE MOLTEN CHOCOLATE CAKE AT HOME AND BE HAPPY | FOOD & WINE
Pop a ball of it in the center, or follow this recipe. Same goes with jam or preserves, marshmallow, caramel, cheese (don't hate until you've tried it), or any other melt-to-goo …
From foodandwine.com


AMERICAN CAKES - MOLTEN CHOCOLATE CAKES - TORI AVEY
Instructions. Position a rack in the center of the oven. Preheat the oven to 450°F. Butter and flour 4 (6-ounce) ramekins or custard cups. Tap off any excess flour. Place the …
From toriavey.com


MOLTEN CENTRE CHOCOLATE CAKE - FOODNETWORK.CA
Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a …
From foodnetwork.ca


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