EASY CHOCOLATE MOLTEN CAKE
Make and share this Easy Chocolate Molten Cake recipe from Food.com.
Provided by Canuck Mum
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Make cake batter according to box directions and pour 1/2 cup of batter into greased cups of a large muffin pan. If your pan has six cups, bake the cakes in 2 batches of 4 cakes each. Bake for 30-40 minutes, or until a toothpick stuck into the centre of one cake comes out clean. Turn all the cakes out of the pan and let them cool.
- The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated knife works best for this. After you've flipped over all the cooled cakes, use a sharp paring knife to cut out a 1.5 inch diameter cylindrical chunk in the centre of the bottom (now the top) of each cake. The hole should be about 1.5 inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
- Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the fridge.
- When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.
Nutrition Facts : Calories 497.2, Fat 29.5, SaturatedFat 6.9, Cholesterol 95.2, Sodium 589.4, Carbohydrate 55.9, Fiber 1.8, Sugar 32.5, Protein 7.4
EMERIL'S EASY MOLTEN CHOCOLATE CAKES
These are adapted from an Emeril recipe and very very easy. Whenever I make them, people love them. You can serve them with fresh berries, ice cream, or whipped cream. Impress your guests!
Provided by Kimke
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Butter and flour 4 (6-ounce) ramekins or baking dishes, tapping out the excess flour.
- Set on a baking sheet.
- In a double boiler, or a glass bowl set over a pan of boiling water, melt butter with the chocolate, cream, and powdered sugar, stirring until smooth.
- Remove from the heat.
- In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes.
- Sift flour into the egg mixture and fold together.
- Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 10-12 minutes.
- Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
- Sprinkle cocoa over the cakes, and serve.
- Fresh berries, ice cream or whipped cream make a nice accompaniment.
Nutrition Facts : Calories 374.8, Fat 30.6, SaturatedFat 17.9, Cholesterol 282, Sodium 84, Carbohydrate 20.3, Fiber 0.1, Sugar 16.8, Protein 5.3
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.
MOLTEN CHOCOLATE CAKE - SUPER EASY
This recipe came from Food and Wine Magazine, September 2003. It is a delicious and impressive dessert to serve but very simple and quick to make. They take only 12 minutes to bake and the centres of these chocolate cakes ooze hot, gooey chocolate. This recipe makes 4 servings and requires 6 ounce ramikins. A variation of this dessert is to simply add a chocolate to the centre. Fill the ramikin half way, place a chocolate of your choice in the centre, then fill the rest of the ramikin. It's also easy to halve this recipe if just serving two people. Update - just made a gluten free version of this with rice flour - turned out great but a tad bit more runny than usual.
Provided by Rooster 1
Categories Dessert
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Butter and flour the four ramikins, tap out excess flour.
- Melt butter with the chocolate in a double boiler set over simmering water.
- Beat the whole eggs, egg yolks, salt and sugar at high speed until pale and thickened.
- Whisk the chocolate and butter until smooth.
- Fold it quickly into the egg mixture along with the flour.
- Spoon into ramikins.
- Place the ramikins on a baking sheet and bake for 12 minutes or until the sides of the cakes are firm but the centres are still soft.
- Watch the cakes as baking them longer than 12 minutes results in them baking completely through.
- Let them cool for one minute.
- Run a knife around the edge of the cakes then invert them onto a plate.
- Let them sit for a few seconds before unmolding.
- Serve right away.
Nutrition Facts : Calories 329.4, Fat 27.8, SaturatedFat 16.2, Cholesterol 271.6, Sodium 81, Carbohydrate 15.9, Fiber 0.1, Sugar 12.8, Protein 5.1
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
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
QUICK AND EASY MOLTEN CHOCOLATE CAKES
Got a chocolate craving? These perfect individual-size cakes can be whipped up and baked in less than half an hour! These warm cakes of chocolatey goodness can be doubled for a small dinner party, or halved for a romantic dessert for two. From Kraftfoods.com.
Provided by caffeine junkie
Categories Dessert
Time 29m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Butter 4 (3/4 c.) custard cups or souffle dishes. Place on baking sheet.
- In a large microwaveable bowl, microwave chocolate and butter on high for 1 minute.
- Stir with wire whisk until chocolate is completely melted. (You may microwave for an additional 30 seconds if chocolate is not melting.).
- Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter evenly between prepared cups. (The cups will be filled until less than half an inch from the top.).
- Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minutes. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.
- Dust each cake with powdered sugar, and top with a scoop of your favorite ice cream, chocolate syrup, and whipped cream.
Nutrition Facts : Calories 704.7, Fat 44.1, SaturatedFat 26, Cholesterol 292.8, Sodium 263.4, Carbohydrate 74.2, Fiber 2.5, Sugar 60.4, Protein 9.5
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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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