MOLTEN CHOCOLATE CAKE
Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.
Provided by Mark Bittman
Categories quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram
TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE
Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (2-2/3 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.
Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.
Provided by Ben S.
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with sugared raspberries and serve immediately.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g
CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE TRUFFLES
Steps:
- Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups.
- Stir the butter and chocolate in a heavy, medium saucepan over low heat until melted. Cool slightly.
- Whisk the eggs and egg yolks in a large bowl to blend. Whisk in the confectioners' sugar, and then the melted chocolate and the flour. Pour the batter into the prepared dishes, dividing equally. Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated).
- Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles.
- Cook the raspberries, confectioners' sugar and lemon juice over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.
- In chilled bowl, whisk the cream until it begins to foam and thicken. Add the confectioners' sugar and vanilla and continue to whisk just until soft peaks form.
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.
- Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
- When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1-inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.
- To roll the mound into a ball, place a truffle between both palms, squeeze slightly and roll between your hands. The truffles will look nicer if they are as round as possible.
- When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to coat. Roll in cocoa powder or chopped walnuts, one at a time.
FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
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