MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE
Provided by Gale Gand
Categories Cake Chocolate Dessert Bake Valentine's Day Kid-Friendly Mother's Day Anniversary Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 14
Steps:
- For sauce:
- Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
- For cakes:
- Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
- Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
MOLTEN CHOCOLATE CAKE HACK
Steps:
- Preheat the oven to 425 degrees F. Butter six 6-ounce ramekins and then spray them with cooking spray; line the bottoms with rounds of parchment. Put the ramekins on a baking sheet and put in the oven to preheat.
- Assemble the ingredients from the box for making the cake-like brownies, but separate the eggs. Whip the egg whites to stiff peaks in a bowl with a mixer. In a separate bowl, add the brownie mix and mix in the water, oil and egg yolks. Mix in 1/2 cup of the whipped egg whites to thin the brownie batter. Gently fold in the remaining egg whites.
- Working quickly, evenly divide the batter among the preheated ramekins, filling them about halfway full (about 1/2 cup per ramekin). Bake until the tops of the cakes are set but the centers are still a little soft to the touch, about 14 minutes. Let sit for 5 minutes.
- Run an offset spatula around the edge of each cake and invert onto separate serving plates. Drizzle the plates with Sunny's 1-2-3 Berry Sauce, top each cake with a spoonful of whipped cream and garnish with a mint sprig.
- In a saucepot on medium-high heat, add the berries, sugar and lemon juice. Cook, stirring, until the berries begin to break down, the sugar dissolves and the liquid reduces slightly, 8 to 10 minutes. Serve warm or chilled.
- Recipe courtesy of Sunny Anderson
MOLTEN CHOCOLATE CAKE
Steps:
- For the cake: Melt the chocolate and butter together. Cool slightly. Meanwhile, 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 foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
- For the ganache: Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
- For the mint sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.
HEAVENLY MOLTEN FUDGE CAKES
Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
- Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.
Nutrition Facts : Calories 485, Carbohydrate 53 g, Cholesterol 160 mg, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 160 mg
CHOCOLATE MOLTEN CAKES
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
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.
MOLTEN CHOCOLATE CAKE
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
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
EASY CHOCOLATE MOLTEN CAKE
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
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
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
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 CAKES
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
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
EASY CHOCOLATE MOLTEN CAKES
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
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
FOOD NETWORK MOLTEN CHOCOLATE CAKE
These little cakes are to die for! I first made them for my husbands' boss' Christmas Party. Makes 12 so it is a great desert for a crowd. I have been asked almost weekly to make this for my family = no special occasion needed! I have found that the batter is much better when it is allowed to chill overnight is a sealed container. Garnish with raspberry sauce and fresh raspberries or white chocolate ganache or satin chocolate mint sauce, the possibilities are endless.
Provided by From the Burg
Categories Dessert
Time 40m
Yield 12 ramekins, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401.4, Fat 25.6, SaturatedFat 14.9, Cholesterol 231.9, Sodium 225.6, Carbohydrate 38.4, Fiber 0.3, Sugar 29.5, Protein 5.7
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- Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. DO AHEADCan be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.
- Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
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