Molten Chocolate Cakes With Earl Grey Ice Cream Food

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MOLTEN CHOCOLATE CAKES WITH EARL GREY ICE CREAM



Molten Chocolate Cakes with Earl Grey Ice Cream image

Served with a scoop of our Earl Grey Ice cream and with a surprise Chocolate Truffle hidden inside, these aren't your typical molten cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 8

6 tablespoons unsalted butter, room temperature, plus more for ring molds
12 ounces semisweet chocolate
5 large eggs, separated
10 tablespoons sugar
1/2 teaspoon pure vanilla extract
6 Chocolate Truffles
Earl Grey Ice Cream
Chocolate curls, for garnish (optional)

Steps:

  • Butter six ring molds measuring 2 1/2 inches high and 2 3/4 inches in diameter. Place on baking sheet lined with parchment paper, and set aside.
  • Place the chocolate and butter in a medium heat-proof bowl set over a pan of simmering water, and heat until melted. Stir mixture to combine.
  • Combine the egg yolks and 6 tablespoons sugar in a large bowl, and whisk until mixture is pale yellow and thick, 3 to 5 minutes. Stir in the vanilla extract. Add the chocolate mixture to egg-yolk mixture, and stir to combine.
  • Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat until frothy. Add the remaining 4 tablespoons sugar, and whisk until stiff peaks form. Fold egg-white mixture into chocolate mixture.
  • Spoon about 1/4 cup batter into each ring, and place a truffle in the center of each. Spoon the remaining batter over the truffles, and place in the freezer to set, at least 1 hour.
  • Preheat the oven to 350 degrees. Transfer the baking sheet with the filled ring molds to the oven, and bake cakes for 20 to 25 minutes, or until sides are set but center is still soft. Using a thin spatula, carefully transfer the cakes (still in the ring molds) to a serving plate. Lift the ring molds, and remove them. Serve the cakes warm with Earl Grey ice cream, and garnish with chocolate curls, if desired.

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.

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST



Earl Grey Tea Cake With Dark Chocolate and Orange Zest image

Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that's subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

3/4 cup/180 milliliters heavy cream
2 teaspoons loose Earl Grey tea
1/4 cup/30 grams confectioners' sugar
1/2 cup/115 grams mascarpone or softened cream cheese (see Tip)
1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
1 1/2 cups/190 grams all-purpose flour
1 tablespoon loose Earl Grey tea
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
2 teaspoons freshly grated orange zest (from 1 large orange)
2 large eggs, at room temperature
1/2 cup/120 milliliters whole milk, at room temperature
1/4 cup/45 grams chopped dark chocolate

Steps:

  • Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
  • Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
  • In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
  • To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

MOLTEN CHOCOLATE CAKE



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

Steps:

  • 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

EARL GREY ICE CREAM



Earl Grey Ice Cream image

Serve this tea-infused ice cream with our decadent Molten Chocolate Cakes for a pairing that will wow any crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 cups

Number Of Ingredients 5

8 large egg yolks
1/2 cup sugar
2 cups milk
2 cups heavy cream
4 Earl Grey tea bags

Steps:

  • Prepare an ice bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.
  • Place the milk, cream, and tea bags in a medium saucepan, and bring mixture to a boil. Remove from heat; cover, and let steep for 10 minutes. Remove the tea bags, and return the mixture to a boil. Gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return the combined mixture to the saucepan.
  • Cook combined mixture over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon. Strain the mixture into a bowl set in the ice bath, and chill completely. Freeze in an ice-cream maker, according to manufacturer's instructions, until the ice cream just holds its shape. Transfer the ice cream to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.

MOLTEN CHOCOLATE OOOOZY CAKE



Molten Chocolate Oooozy Cake image

What I've heard about this recipe is it was created by Chef Joel Robachen of Jamoin in Paris for Valrhona Chocolate Company. He taught it to Jean-Georges Vongerichten and I learned it from one of his sous chefs who worked for me in London at the Criterion Brasserie. It's basically an under baked cake sp the batter is just raw in the center, though when I worked at Charlie Trotter's we placed a thin layer of chocolate sponge cake on the bottom and placed on that balls of ganache to stuff in the center to assure a wet lava effect when you cut into the cake, then surrounded the whole thing with the cake batter.

Provided by Food Network

Categories     dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 13

11 ounces butter (2 3/4 sticks)
10 ounces bittersweet chocolate, chopped
6 eggs
6 egg yolks
3 cups confectioners' sugar
1 cup all-purpose flour
Chocolate Bergamot Paint, recipe follows
Cocoa nibs, as needed
Star Anise Ice Cream, recipe follows
Citrus Reduction, recipe follows
Confectioners' sugar, as needed
Cocoa powder, as needed
Equipment: 12 (8-ounce) foil tins

Steps:

  • Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
  • In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.
  • Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.
  • Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)
  • Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.
  • 4 1/2 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1/3 cup brewed tea (recommended: Earl Grey)
  • 1/4 cup light corn syrup
  • In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.
  • If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving.
  • (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
  • Yield: approximately 1 1/4 cups
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 1 heaping tablespoon star anise pieces
  • 3/4 teaspoon ground cinnamon
  • 1/2 vanilla bean, split lengthwise
  • 1 cinnamon stick
  • 9 egg yolks
  • 3/4 cup sugar
  • In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
  • In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
  • Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
  • Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions
  • Yield: 1 quart
  • 1/2 cup orange juice
  • 1/2 cup grapefruit juice
  • 1/4 cup lemon juice
  • 1/4 cup corn syrup
  • Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using.
  • Yield: approximately 1/3 cup

MOLTEN CHOCOLATE CHERRY CAKES



Molten Chocolate Cherry Cakes image

Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.-Ki Russell, Greeley, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 package (12 ounces) frozen pitted dark sweet cherries, thawed, undrained
3/4 cup sugar, divided
1/4 cup cherry brandy
1 teaspoon ground cinnamon
3/4 cup butter, cubed
3 ounces bittersweet chocolate, chopped
3 ounces semisweet chocolate, chopped
3 large eggs, room temperature
6 large egg yolks, room temperature
6 tablespoons baking cocoa
2 teaspoons all-purpose flour
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Cut cherries in half; place cherries and their juices in a large saucepan. Add 1/2 cup sugar, cherry brandy and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Using a slotted spoon, remove 1/4 cup cherries; chop and set aside., In a double boiler or metal bowl over hot water, melt butter and chocolates; stir until smooth. In a large bowl, beat the eggs, egg yolks and remaining sugar until thick and lemon-colored. Beat in cocoa and flour until well blended. Gradually beat in chocolate mixture. Fold in chopped cherries., Transfer to 6 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 15-17 minutes., Remove from oven and let stand 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with confectioners' sugar. Serve immediately with warm cherry sauce.

Nutrition Facts : Calories 616 calories, Fat 41g fat (22g saturated fat), Cholesterol 371mg cholesterol, Sodium 205mg sodium, Carbohydrate 58g carbohydrate (49g sugars, Fiber 5g fiber), Protein 10g protein.

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

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

These are amazing chocolate cakes. Moist cake with a liquid chocolate center. Serve with Vanilla ice cream or warm cherry pie filling poured over the top.

Provided by KelBel

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

4 ounces bittersweet chocolate, chopped into small pieces
4 ounces semisweet chocolate, chopped into small pieces
3/4 cup unsalted butter, cut into pieces
4 eggs
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 375°F Liberally spray six (6-ounce) ramekins with nonstick spray.
  • In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning; remove from heat and cool.
  • In a large mixing bowl, beat eggs and sugar with electric hand mixer until"ribbon" stage, approximately 7 minutes; At that stage, it will be pale yellow and look like lightly whipped cream.
  • Add flour, cocoa powder, vanilla extract, and salt.
  • Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes (The batter needs a lot of beating; this incorporates air, lightening the cake's texture).
  • Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
  • NOTE: At this point, the cakes can be refrigerated and then baked later.
  • When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
  • NOTE: It's critical to bake these cakes for the right amount of time otherwise, they'll either be way too"molten," or end up as brownies, oven temperatures vary, so check the cakes after 15 minutes; if they're really moist on top, bake one minute and check again.
  • Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
  • To unmold, place serving plate on top of ramekin and invert.
  • Carefully remove ramekin, tapping lightly on the plate to loosen cake.

Nutrition Facts : Calories 436.7, Fat 36.4, SaturatedFat 21.8, Cholesterol 202, Sodium 248.5, Carbohydrate 27.2, Fiber 3.6, Sugar 17.3, Protein 7.6

WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM



Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream image

Categories     Cake     Rum     Chocolate     Egg     Ginger     Dessert     Bake     Freeze/Chill     Spice     Winter     Birthday     Cinnamon     Clove     Coriander     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 19

Ice cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
1 tablespoon dark rum
Cakes
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour
Additional powdered sugar
Crystallized ginger strips

Steps:

  • For ice cream:
  • Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
  • For cakes:
  • Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

EMERIL'S EASY MOLTEN CHOCOLATE CAKES



Emeril's Easy Molten Chocolate Cakes image

These are adapted from an Emeril recipe and very very easy. Whenever I make them, people love them. You can serve them with fresh berries, ice cream, or whipped cream. Impress your guests!

Provided by Kimke

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

8 tablespoons unsalted butter (1 stick)
2 tablespoons flour
6 ounces bittersweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
1 pinch salt
sweetened cocoa, as garnish

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.

Nutrition Facts : Calories 374.8, Fat 30.6, SaturatedFat 17.9, Cholesterol 282, Sodium 84, Carbohydrate 20.3, Fiber 0.1, Sugar 16.8, Protein 5.3

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DARK CHOCOLATE CAKE INFUSED WITH EARL GREY | CALLEBAUT
dark-chocolate-cake-infused-with-earl-grey-callebaut image
3.6% full cream milk. Heat up to 60°C. 5 g. Earl Grey tea. Add to milk and leave to infuse for 8 minutes. 275 g. Callebaut - Finest Belgian Dark Chocolate - Recipe N° C811. Melt chocolate and strain tea infusion onto it. Stir and cool …
From callebaut.com


CANYON COOKING: EARL GREY ICE CREAM
4 Earl Grey tea bags (I used Bigelow brand) Prepare an ice bath and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.
From canyoncooking.blogspot.com


EARL GREY CHOCOLATE FUDGE CAKE RECIPE - BAKING MAD
Preheat the oven to 180°C (160°C, gas mark 4). Grease and line a 20cm spring form cake tin with butter and a disc of greasepoof paper. Step 2: To make the cake, place the Earl Grey teabags in a cup and cover with the boiling water.
From bakingmad.com


LET'S MAKE EP11: EARL GREY CAKE - THE ICE CREAM & COOKIE CO.
Preheat oven to 180C and put the ice cream at room temperature to melt. You may also take the ice cream out and melt it in a pot if you're in a hurry. Whisk together the cake mix, eggs and melted ice cream. Pour into lined cake tin. Bake at 180C for around 30-45 minutes. To make the drizzle icing, mix the icing sugar and lemon juice.
From icecreamcookieco.com


CHOCOLATE CAKE WITH EARL GREY BUTTERCREAM AND SALTED CARAMEL
Preheat oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper, then butter and flour them. In the bowl of a stand mixer fitted with the paddle attachments, sift together flour, cocoa powder, sugar, baking soda, …
From northernginger.com


CHOCOLATE-EARL GREY CAKE RECIPE | MYRECIPES
Step 1. Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray. Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate.
From myrecipes.com


EARL GREY CHOCOLATE SOUR CREAM CAKE - INDIGO SCONES
In a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the eggs one at a time, blending well after each addition. Blend in the melted chocolate. Beat in the dry ingredients on low speed until almost combined, then alternately add the tea and sour cream until combined. Pour into prepared pan.
From indigoscones.com


MOLTEN CHOCOLATE CAKES WITH EARL GREY ICE CREAM RECIPE | EAT YOUR …
Save this Molten chocolate cakes with Earl Grey ice cream recipe and more from Martha Stewart Living Annual Recipes 2003 to your own online collection at EatYourBooks.com. ...
From eatyourbooks.com


EARL GREY CHOCOLATE SHEET CAKE - SIFT & SIMMER
This Earl Grey Chocolate Sheet Cake is rich and chocolatey, with an underlying floral earl grey tea flavour. The Earl Grey icing is sweet and reinforces the tea notes. I've partnered up with Vancouver-based Chef & Co. Canada to create a series of recipes, while featuring their beautifully made aprons.
From siftandsimmer.com


MOLTEN CHOCOLATE CAKES - EMERIL - APPLIANCE.RECIPES
1 Power Air Fryer 360. Ingredients . 1x 2x 3x
From appliance.recipes


EARL GREY ICE CREAM RECIPE | RECIPE | EARL GREY ICE CREAM, ICE CREAM ...
Jul 23, 2017 - Serve this tea-infused ice cream with our decadent Molten Chocolate Cakes for a pairing that will wow any crowd. ... Serve this tea-infused ice cream with our decadent Molten Chocolate Cakes for a pairing that will wow any crowd. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review ...
From pinterest.ca


MOLTEN CHOCOLATE CAKE RECIPE - SERIOUS EATS
Melt chocolate and butter together in a heatproof bowl set over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl); alternatively, melt chocolate and butter together in a heatproof bowl in the microwave, stirring after every 20 second-interval.
From seriouseats.com


EARL GREY CHOCOLATE CAKE – SUPER NUMMY
Bake the chocolate cake in two 8-inch round pans for 30 minutes. Cool completely. You can make the cake layers one day ahead of time. Chop chocolate and place in a medium heatproof bowl. Heat 1 cup cream in a small pot until barely simmering. Remove from heat and add 1 tablespoon Earl Grey tea.
From supernummy.com


ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE RECIPE - KITCHEN INFINITY
Almost-Famous Molten Chocolate Cake Directions. 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.
From kitcheninfinity.com


FRENCH MOLTEN CHOCOLATE CAKE {MOELLEUX AU CHOCOLAT} - LAYLITA'S …
This cake can also be baked in ramekins if you want molten lava chocolate cakes. Pour the mix in the bake mold and bake for ~15- 20 minutes at 400F (or 13-15 minutes at 210c/410F). The cake will be done when the edges start to …
From laylita.com


EARL GREY MOLTEN CAKE WITH BOBA - SUGAR SALT SUNDAY
Assemble Take the cake out of the mold. Slice off the top of the cake to make it nice and flat. Whip up some cream and icing sugar, set aside. Add milk into the custard mixture in two times, mix it well. Add in the whipped cream. Beat at …
From sugarsaltsunday.com


MOLTEN CHOCOLATE CAKE | RECIPE | KITCHEN STORIES
Step 7 / 7. 300 g bittersweet couverture chocolate. oven. Bake cakes in a preheated oven at 200°C/400°F for approx. 8 - 10 min. Let stand for approx. 5 - 7 min. Carefully turn out the cakes, sprinkle with confectioner's sugar, and serve immediately. Whipped cream or ice cream go wonderfully with this treat.
From kitchenstories.com


MOLTEN CHOCOLATE CAKES | GIANT FOOD STORE
Steps. Preheat oven to 450°F. Arrange 4 (4 oz) ramekins on a baking sheet. Generously coat insides with the baking spray. Finely chop the chocolate and add to a large microwave-safe bowl, along with the butter.
From recipecenter.giantfoodstores.com


MOLTEN CHOCOLATE CAKES WITH EARL GREY ICE CREAM RECIPE
Nov 8, 2017 - Floral earl grey ice cream complements rich chocolate molten cakes in this dessert recipe.
From pinterest.co.uk


RAW CHOCOLATE BIRTHDAY CAKE WITH EARL GREY MOUSSE
heaped 3/4 cup strong-brewed earl grey tea (or water!) 3/4 cup liquid extra virgin coconut oil. chocolate sauce/shell: 1.5 tbsp melted extra virgin coconut oil 2 tbsp maple syrup 2 tbsp raw cacao powder splash of vanilla extract. for serving: pomegranate seeds/other fruit of choice vanilla ice cream of choice (I like Luna & Larry’s Coconut Bliss)
From thefirstmess.com


EARL GREY ICE CREAM CAKES - ONE MORE BITE
Preheat oven to 325 degrees Fahrenheit. Use a 17″x12″ aluminum jelly roll pan lined with a silpat. Wisk together flour, salt, baking powder and all but 2 tablespoons of sugar. In a separate bowl pour 6 Tablespoons of boiling water over the cocoa powder. Wisk until smooth. Wisk in the three egg yolks, oils and vanilla.
From onemorebitedelara.com


CHOCOLATE AND EARL GREY LONDON FOG LAYER CAKE - HUMMINGBIRD HIGH
Divide the batter evenly among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Transfer the cakes to a wire rack to cool for 10 to 15 minutes, before inverting the cakes out and allowing them to cool completely to room temperature before frosting.
From hummingbirdhigh.com


EARL GREY CHOCOLATE CAKE - SHUTTERBEAN
Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan. Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.
From shutterbean.com


BITTERSWEET MOLTEN CHOCOLATE CAKES WITH COFFEE ICE CREAM
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until ...
From epicurious.com


MOLTEN CHOCOLATE CAKES WITH EARL GREY ICE CREAM
Served with a scoop of our Earl Grey Ice cream and with a surprise Chocolate Truffle hidden inside, these aren't your typical molten cakes. Ingredients 6 tablespoons unsalted butter, room temperature, plus more for ring molds
From mealplannerpro.com


CHOCOLATE EARL GREY CUPCAKES - MY SUGAR FREE KITCHEN
Ganache: Melt the chocolate and 2 tablespoon of leftover tea in a pot on very low heat until all the chocolate is all melted. Pour into a bowl and let it firm up int the fridge for 30 minutes. 1Use a spoon or back of a blunt knife to spread the ganache over each cupcake. Grate some chocolate on top to finish.
From mysugarfreekitchen.com


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