Molten Chocolate Cinnamon Pots Food

MOLTEN CHOCOLATE CAKES

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.

MOLTEN CHOCOLATE DOUGHNUT HOLES

Steps:

• Make the dough: In a small bowl, combine the milk, yeast and 1/2 teaspoon sugar. Set aside until foamy, about 5 minutes.
• In a large bowl, whisk together 2 tablespoons sugar with the flour and salt. Stir in yeast mixture and egg, and knead it in the bowl a few times to incorporate the liquid. Tip the dough onto a work surface and knead it until smooth and elastic, about 3 minutes. Add the butter, a bit at a time, and continue to knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky.
• Gather the dough into a neat ball. Grease the inside of a large bowl with butter and add the dough. Cover with plastic and set aside to rise in a warm place until doubled, 1 to 2 hours. (After the dough has doubled, you can punch it down, wrap it well and refrigerate it for up to 2 days.)
• Tip the dough onto a very lightly floured surface and pat the dough out into a 7-by-4 inch rectangle. (You can work with the dough directly from the refrigerator if it has been chilled.) Divide the dough into 14 even pieces using a bench scraper or a knife and slightly flatten each. Add 1 chocolate fève or about 1 teaspoon of chocolate to the center of each piece of dough, wrap and pinch the dough to enclose the chocolate, and roll it into a neat ball. Transfer the dough pieces to a floured rimmed baking sheet. Cover loosely with plastic wrap and set aside to rise in a warm place until doubled, about 1 hour.
• Line a rimmed baking sheet with two layers of paper towels. Clip a candy thermometer to the edge of a large pot. Heat the oil over medium-high until it reaches 350 degrees.
• As oil heats, make the cinnamon-sugar mixture: Mix 1/2 cup sugar with the cinnamon in a large bowl.
• Working one at a time, carefully transfer dough to a spider or slotted spoon without deflating it. Then transfer the dough to the hot oil. Add up to 4 pieces of dough at a time. Maintain the temperature of the oil by increasing or lowering the heat as necessary, and allow the oil to return to temperature between batches. Cook the doughnuts until golden brown, about 2 minutes per side, then using the spider, transfer the doughnuts to the prepared sheet.
• Repeat with the remaining dough. Toss the warm doughnuts in the cinnamon-sugar mixture and serve immediately.

MOLTEN LAVA CAKES

Steps:

• Preheat oven to 400 degrees F.
• Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
• In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
• In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
• Pour into prepared ramekins.
• Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

EASY CHOCOLATE MOLTEN CAKES

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.