MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE
Steps:
- For Cakes:
- To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
- Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
- In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
- Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
- Put 1 into the center of each ramekin and press down slightly to cover with the batter.
- (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
- For Raspberry Sauce and Garnish:
- Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.
MOLTEN MOCHA CAKES
Dense chocolate cakes flavored with coffee and baked in custard cups form soft centers of molten chocolate for an incredible, yet easy-to-make, dessert.
Provided by My Food and Family
Categories Dairy
Time 31m
Yield 16 servings, 1/2 cake each
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Spray 8 (6-oz.) ramekins or soufflé dishes with cooking spray. Place on baking sheet.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Whisk until chocolate is completely melted and mixture is well blended. Add flavored instant coffee and 2 cups powdered sugar; mix well. Add whole eggs and egg yolks; stir until blended. Stir in flour. Spoon into prepared ramekins.
- Bake 15 to 16 min. or until cakes are firm around edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully unmold cakes onto dessert plates. Add raspberries. Sprinkle cakes with 2 Tbsp. powdered sugar. Cut in half. Serve immediately.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 135 mg, Sodium 130 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 25 g, Protein 4 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
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.
Provided by Ben S.
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with sugared raspberries and serve immediately.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g
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
RASPBERRY-FILLED MOLTEN CHOCOLATE CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
- Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee. From 2003 USA Today. *NOTE* This is a recipe adopted by me in wild zarr adoption fest, in September of 2006. When I make it I will certainly update the results!
Provided by bmxmama
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
- Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees.
- Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes.
- Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with sugared raspberries and serve immediately.
- *Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.).
Nutrition Facts : Calories 497.8, Fat 34.8, SaturatedFat 20.6, Cholesterol 193.2, Sodium 69.6, Carbohydrate 46.7, Fiber 3.1, Sugar 41.6, Protein 5.8
CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE TRUFFLES
Steps:
- Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups.
- Stir the butter and chocolate in a heavy, medium saucepan over low heat until melted. Cool slightly.
- Whisk the eggs and egg yolks in a large bowl to blend. Whisk in the confectioners' sugar, and then the melted chocolate and the flour. Pour the batter into the prepared dishes, dividing equally. Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated).
- Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles.
- Cook the raspberries, confectioners' sugar and lemon juice over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.
- In chilled bowl, whisk the cream until it begins to foam and thicken. Add the confectioners' sugar and vanilla and continue to whisk just until soft peaks form.
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.
- Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
- When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1-inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.
- To roll the mound into a ball, place a truffle between both palms, squeeze slightly and roll between your hands. The truffles will look nicer if they are as round as possible.
- When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to coat. Roll in cocoa powder or chopped walnuts, one at a time.
CHOCOLATE LAVA CAKE
Filled with melted chocolate in a molten center, chocolate lava cakes are the ultimate dessert for Valentine's Day or any special occasion.
Categories Father's Day Mother's Day Valentine's Day comfort food dessert
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°. Butter and flour six 6-ounce ramekins. Place on a rimmed baking sheet and set aside.
- In a medium, microwave-safe bowl, combine the butter and chocolate. Microwave at 50% power until the mixture is smooth and melted, about 2 minutes, stirring every 30 seconds. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, egg yolks, sugar, vanilla, instant espresso granules, and salt. Beat on medium-high until thick and pale, about 3 minutes.
- Immediately fold the warm chocolate mixture and flour into the whipped egg mixture. Divide the batter evenly among the prepared ramekins. (A heaping 1/3 cup should go in each).
- Bake until the sides of the cakes are set, but the centers are still slightly jiggly, 8 to 10 minutes. Let the cakes cool in the ramekins for 1 minute. Invert each cake onto a serving plate. Serve immediately with ice cream, chocolate or caramel sauce and halved strawberries.
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- 1 Put chocolate and evaporated milk in a saucepan over a low heat. Stir until chocolate has just melted. Remove from heat and set aside to cool.
- 3 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.
MOLTEN CHOCOLATE CAKE WITH RASPBERRY FILLING - FOOD & …
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5/5 (356)Total Time 40 minsServings 4
- Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
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- Set a pie plate in the freezer to chill. Generously butter four 6-ounce ramekins. Sprinkle cocoa powder over the butter, tap out excess, and set aside.
- Combine chocolate and butter in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water, stirring frequently until melted and smooth. Remove from heat.
- Combine raspberry puree, 2 teaspoons of the sugar, and the vanilla extract in a small bowl. Transfer 4 tablespoons of the melted chocolate to the raspberry mixture and stir until smooth.
- Spread the chocolate raspberry mixture into the chilled pie plate and set it back in the freezer to firm, about 10 minutes.
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From fromvalerieskitchen.com
5/5 (2)Total Time 15 minsCategory DessertCalories 424 per serving
- Melt butter and chocolate in a large, heavy saucepan over low heat; stirring frequently. Remove from heat when completely melted and set aside to cool slightly. If you'd like to cool it a little faster, transfer it to a large mixing bowl.
- In a separate large mixing bowl, beat the eggs, sugar, vanilla and salt with a hand mixer until the sugar dissolves.
- With beaters running, add the egg mixture into the slightly cooled chocolate mixture and beat until smooth. Beat in the flour until just combined. Allow the batter to cool for about 10 minutes then cover the bowl with plastic wrap and transfer it to the refrigerator to chill for at least one hour or more. Batter can be made the day ahead if desired.
- Remove the bowl from the refrigerator about 30 minutes before baking just to take the chill off. Preheat the oven to 450 degrees F. Line a standard 12-cup muffin pan with 10 foil baking cups (or less) and spray baking cups lightly with non-stick cooking spray. Divide the batter evenly between the cups. You can bake them all or just fill as many as you need and keep the remaining batter in the refrigerator for up to two days to bake when needed.
RASPBERRY MOLTEN CHOCOLATE CAKES - SEASONS AND SUPPERS
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5/5 (3)Total Time 30 minsCategory DessertCalories 546 per serving
- Brush four 6 oz. ramekins with 1 Tbsp of melted butter. In small bowl, stir together the cocoa powder and 1 Tbsp flour. Sprinkle the cocoa mixture into the ramekins and rotate to evenly coat the inside. Tap out any excess. Place ramekins onto a baking sheet.
- In medium saucepan, set over very low heat, melt the 1/4 cup butter with the chopped chocolate over very low heat, about 15 minutes, stirring often, until smooth. Remove from heat and let cool slightly. *You can also do this in the microwave, using 30 second bursts and stirring between.
- Using electric hand mixer on medium-high speed or in the bowl of a stand mixer fitted with the paddle attachment, beat the white sugar with the eggs and salt, until lighter in colour and thicker, about 3 minutes. Using a rubber spatula, fold in the melted chocolate mixture until no streaks remain. Fold in the 1/4 cup flour just until no flour is visible.
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Reviews 3Category Chocolate DessertServings 4Estimated Reading Time 7 mins
- Put about an inch of water in a small pot and heat it over medium heat until it’s bubbling and steaming. Then place a heat proof bowl (glass or metal) over it with the chopped chocolate and butter, cut into chunks, in the bowl. Stir it occasionally until almost all of the butter and chocolate is melted, then remove it from the heat and continue to stir until all of it is melted. Set the mixture aside to cool, but not harden. Once it has cooled, stir in the vanilla extract and chocolate.
- In a mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk, beat together the eggs, egg yolks, and sugar until the mixture is thick, pale, and fluffy. This should take 5-7 minutes, and it will run off the beater in thick ribbons.
- Slowly add the chocolate and butter into the eggs on low speed until thoroughly combined, then add the flour and stir for a few seconds or until just combined.
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- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
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