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.
CHOCOLATE-CHILE CAKE
Provided by Daisy Martinez
Categories dessert
Time 9h30m
Yield 12 generous or 16 smaller servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
- In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
- Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
- Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
- Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.
COPYCAT "CHILI'S" MOLTEN CHOCOLATE CAKE
I AM SOOOOOO ADDICTED TO THIS!!!! I can't get enough of it, you will need to have a sweet tooth to eat this!
Provided by Brandy Bender
Categories Chocolate
Time 30m
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 350 degrees. Make the cakes: Brush the four 1 1/4 cup brioche molds or jumbo muffin cups with the 2 tablespoons of melted butter. Dust the molds with cocoa powder and tap out the excess.
- 2. Whisk the flour, baking soda, baking powder, and salt in a small bowl. Bring milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
- 3. Combine the vegetable oil, 4 tablesoons room-temperature butter and 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-low speed, then add the remaining egg and beat 1 more minute.
- 4. 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 then three-quarters of the way.
- 5. Transfer the mold to a baking sheet and bake until tops of the cakes are domed and the centers are 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.
- 6. MAKING THE FILLING: Microwave the chocolate, cream, butter, and corn syrup in a microwave safe bowl in 30 second intervels, stirring each time, until chocolate starts to melt, 1 minute 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
- 7. Use the tip of the paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
- 8. Use the knife to cut a 1 1/2 inch circle on the top of each cake, cutting almost to the bottom.
- 9. Hollow out the cakes with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
- 10. Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
- 11. Plug the hole with the cake scraps. Save or discard any remaining scraps.
- 12. Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
CHOCOLATE CHILE CAKE
Make and share this Chocolate Chile Cake recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 1h5m
Yield 1 9inch layer cake
Number Of Ingredients 21
Steps:
- For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
- Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
- Lightly dust the sides of the pans with flour, tapping out the excess.
- For best results, use a mixer with a wire whip attachment.
- Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
- In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
- Remove the pan from the heat and stir in the vanilla.
- Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
- The mixture should be grainy.
- Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
- Add the eggs on at a time, beating well after each addition.
- Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
- Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
- To cool, set the pans on a wire rack for 15 minutes.
- Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
- Let sit until completely cool before frosting.
- For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
- Stir in the buttermilk.
- Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
- Stir in the bourbon and vanilla.
- The frosting should stiffen as it cools.
- When it has reached a spreadable consistency, assemble the cake.
- If necessary, trim the tops of the cakes so they are level.
- Place one of the cake layers onto a 9-inch round cardboard cake circle.
- Spread 1 cup of the chilled frosting over the cake layer.
- Sprinkle 1 cup of the chopped walnuts over the frosting.
- Place the second layer of the cake onto the frosted base.
- Use the remaining frosting to cover the top and sides of the cake.
- Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
- To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
CHILI'S WHITE CHOCOLATE MOLTEN CAKE
Okay, the whole family had this delicious dessert at Chili's more than once. We all LOVED it. The problem was, we could not find a recipe for it anywhere. So we adopted our own....and we think we did really good. Also, this is way too easy to taste so good!
Provided by msweat3
Categories Dessert
Time 33m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray.
- Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
- So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
- You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.
Nutrition Facts : Calories 4929.9, Fat 256.3, SaturatedFat 89, Cholesterol 692.4, Sodium 3901.8, Carbohydrate 604.9, Fiber 5.7, Sugar 425.5, Protein 61.5
More about "chocolate chile molten cake recipes"
CHOCOLATE MOLTEN LAVA CAKE RECIPE (CHILI'S COPYCAT!) - OH SWEET …
From ohsweetbasil.com
Ratings 54Calories 1284 per servingCategory 500+ Best Dessert Recipes
- Place the chocolate in a microwave safe bowl along with the coconut oil and slowly heat for 30 second intervals, stirring often until melted.
CHOCOLATE-CHILE MOLTEN CAKES - RELISH
From relish.com
TOP SECRET RECIPES | CHILI'S MOLTEN CHOCOLATE CAKE
From topsecretrecipes.com
CHILI'S® MOLTEN CHOCOLATE CAKE - RECIPE PETITCHEF
From en.petitchef.com
CHILIS MOLTEN CHOCOLATE CAKE RECIPE: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHILI'S CHOCOLATE MOLTEN CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
OREO’S NEW FLAVOR IS A MUST-TRY FOR CHOCOLATE LOVERS
From allrecipes.com
MOLTEN LAVA CAKE |BEST RECIPE| TRENDING CHOCOLATE CAKE
From youtube.com
CHOCOLATE MOLTEN CAKE RECIPE CHILIS: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHILIS MOLTEN CHOCOLATE CAKE RESTAURANT RECIPE
From secretcopycatrestaurantrecipes.com
CHOCOLATE LAVA CAKE RECIPE - FONDANT DE CIOCALATA RETETA
From youtube.com
15 MOLTEN CHOCOLATE LAVA BUNDT CAKE RECIPE - SELECTED RECIPES
From selectedrecipe.com
MOLTEN CHOCOLATE CAKE - CHILI'S - BIGOVEN.COM
From bigoven.com
CHILI'S CHOCOLATE MOLTEN CAKE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHILI’S MOLTEN CHOCOLATE CAKE: DECADENT DELICIOUS AND WORTH THE …
From littleupsidedowncake.com
CHOCOLATE MATZO ICEBOX CAKE FROM THE CREATOR OF PIECAKEN
From rachaelrayshow.com
WHITE CHOCOLATE MOLTEN CAKE – CHILI’S COPYCAT RECIPE
From lovefromtheoven.com
FIVE STAR HOTEL RECIPE FAIL PROOF MOLTEN LAVA CAKE WITH ICE CREAM …
From youtube.com
CHILI'S MOLTEN LAVA CAKE - COPYKAT RECIPES
From copykat.com
DENNY'S CHOCOLATE LAVA CAKE RECIPE - HRPT.CO.ZA
From hrpt.co.za
COPYCAT RECIPE CHILI S MOLTEN CHOCOLATE CAKE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love