MOLTEN MOCHA CAKES
These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
- Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
- Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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.
CHOCOLATE LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
- Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
- Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
MOLTEN MOCHA CAKE
When I first made my decadent slow-cooker chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her favorites. Later, I brought one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.
Nutrition Facts : Calories 482 calories, Fat 19g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 269mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.
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
ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE
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
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.
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
CINNAMON-MOCHA MOLTEN CAKE (EGG-FREE, DAIRY-FREE)
This chocolate-coffee-cinnamon flavored cake is pure ooey, gooey perfection. The cake turns out moist and rich and is meant to be served piping hot from the oven with a scoop or two of vanilla (or your favorite) ice cream. Don't bother slicing it into squares--just use a serving spoon! And the best part for those with allergies is it's egg and dairy free! If you're making this for children and don't want all the caffeine from the coffee, just substitute decaffeinated coffee.
Provided by MarthaStewartWanabe
Categories Dessert
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, stir together flour, sugar, cocoa, baking soda, salt and cinnamon. Make three depressions in the dry mixture. Pour oil into one depression, cider vinegar into another and vanilla into third. Pour cold coffee over entire surface and mix well.
- Spread batter evenly into a greased 13" x 9" cake pan.
- Bake for 25-30 minutes. When pulled from the oven, cake will be flaky on top with a layer of gooeyness underneath.
- Drizzle remaining 1 cup of hot, fresh coffee over hot cake (mainly on outside edges but a little in the center too).
- Serve immediately with a scoop of ice cream.
Nutrition Facts : Calories 223.9, Fat 10.3, SaturatedFat 1.5, Sodium 247.6, Carbohydrate 31.3, Fiber 1.7, Sugar 13.5, Protein 2.8
PRESSURE COOKER MOLTEN MOCHA CAKE
When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.
Nutrition Facts : Calories 723 calories, Fat 29g fat (16g saturated fat), Cholesterol 247mg cholesterol, Sodium 403mg sodium, Carbohydrate 107g carbohydrate (76g sugars, Fiber 3g fiber), Protein 12g protein.
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MOLTEN MOCHA CAKES RECIPE - PILLSBURY.COM
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- Heat oven to 400°F. Grease 12 (2 3/4x1 1/4-inch) nonstick muffin cups. In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on High for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
- In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur. Divide batter evenly into greased muffin cups. (Cups will be full.)
- Bake at 400°F. for 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
- While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.
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