Chocolate Molten Cake Recipes

MOLTEN CHOCOLATE CAKE

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.

MOLTEN CHOCOLATE CAKES

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.

CHOCOLATE MOLTEN CAKES

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.

CHOCOLATE MOLTEN CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter 4 (6-ounce) ramekins and set aside.
• Over a double boiler, melt the butter and chocolate, whisking until smooth. Whisk in the sugar and transfer to a medium bowl. Whisk in the eggs and flour until smooth. Pour the batter into the prepared ramekins about 2/3 full. Place 1 of the small chocolate squares right in the middle of each cake and press down with your fingers so it rests in the middle of the ramekin. Bake the cakes until slightly puffy and set around the edges, 20 to 25 minutes. Don't worry if your cake tester comes out wet, the center should still be loose.
• BYOC: Use a nice sea salt to garnish, or try toasted coconut flakes, toasted and chopped nuts, fresh berries in the summer or freshly whipped cream.

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE

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.

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 MOLTEN CAKE

Steps:

• Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan.
• Preheat oven to 350 degrees F.
• Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture.
• Beat egg whites to soft peaks and add confectioners' sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions.
• Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce.
• Boil sugar and water. Put in vanilla bean, cut in half lengthwise and scraped, and bay leaves into boiling mixture. Allow to infuse for at least on hour, (off of heat) and then, remove bean and leaves. Keep sauce refrigerated.
• Yield: 1 1/2 cups sauce

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.

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Serve immediately and drizzle with Espresso Creme Anglaise.
• Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
• Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
• To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

SUPER EASY MOLTEN CHOCOLATE CAKE

Steps:

• 1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
• 2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
• 3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
• 4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
• 5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.

CHOCOLATE MOLTEN LAVA CAKES

Steps:

• Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
• Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
• Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.

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.