Warm Chocolate Cakes Recipes

HOT CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 9-inch cake pans and three 6-inch cake pans.
• Cream the butter and granulated sugar in a stand mixer. Add the eggs 1 at a time, mixing well after each addition.
• Combine the flour, cocoa, baking soda and espresso in a large bowl. Combine the milk, sour cream and coffee in a separate large bowl. Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached.
• Divide the batter among the prepared cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, 22 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes.
• For the chocolate ganache: Combine the chocolate chips, cream and milk in a large pot and heat until the chocolate melts and the mixture is hot, stirring to combine; do not allow to boil.
• To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly. Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined. Whisk until the ganache is silky and shiny. Refrigerate until set and spreadable, 1 to 2 hours. (It's best if it's allowed to sit overnight to set.)
• For the marshmallow buttercream: Mix the butter, confectioners' sugar, marshmallow creme and vanilla extract in a stand mixer on medium until light and fully combined.
• For the cinnamon-nutmeg buttercream: Beat the butter, confectioners' sugar, milk, cinnamon and nutmeg in a stand mixer with the paddle attachment on high until fully combined, light and airy
• To assemble: Top a 9-inch cake layer with 1 cup of the cinnamon-nutmeg buttercream. Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache. Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare. Cover the whole cake in a layer of the marshmallow buttercream.

WARM CHOCOLATE CAKE

Steps:

• In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
• Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
• Preheat oven to 450 degrees F.
• Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

WARM CHOCOLATE GANACHE CAKES

Steps:

• Line an 8 by 4-inch loaf pan or 6-inch gratin dish with plastic wrap. To prepare the ganache, put the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour the hot cream over the chocolate. Let stand until the chocolate begins to melt, about 2 minutes, then whisk until smooth.
• Pour the ganache into the loaf pan or gratin dish and refrigerate until firm, about 1 hour. When the mixture has set, unmold, and cut out 6 (1 1/2-inch) rounds (you can use a knife or a cookie cutter). Refrigerate until ready to use (up to 5 days).
• Preheat the oven to 350 degrees F. Butter a muffin pan and set aside.
• To make the cakes, in the top of a double boiler, or in metal bowl suspended over a pot of simmering (not boiling) water, melt the chocolate. Whisk in the softened butter and turn off the heat. Let cool for 5 minutes, then whisk in the egg yolks, one at a time.
• Sift together the almond and cake flours and fold the flours into the chocolate mixture.
• Using an electric mixer, beat the egg whites to soft peaks. Sift in the confectioners' sugar and continue beating to stiff peaks. Fold 1/3 of the egg white mixture into the chocolate mixture, then gently fold in the remaining whites in two additions.
• Scoop or pipe a 1/4-cup measure of cake batter into each muffin tin.
• Place a ganache round in the center of each muffin cup, then spoon in enough batter to cover. Bake the cakes for 20 minutes, or until the tops are firm. Allow the cakes to rest for 1 minute before serving.

WARM CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
• Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
• Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
• Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.

WARM CHOCOLATE MOLTEN CAKES

Steps:

• Preheat oven to 425 degrees.
• Butter six 6-ounce custard cups, souffle dishes or other moulds.
• Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
• Set aside.
• Melt chocolate and 2/3 cup butter together over low heat.
• Cool slightly.
• Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes).
• Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
• In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes).
• Fold egg whites into chocolate mixture along with flour.
• Pour into moulds.
• Bake for 7 minutes until edges are set, but centre is still jiggly.
• Cool for 5 minutes and carefully remove to serving dishes.
• Serve with whipped cream or good quality French Vanilla or Coffee ice cream.

HOT WATER CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
• In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
• Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

WARM CHOCOLATE CAKE

Steps:

• In a medium heatproof bowl, set over (but not touching) simmering water melt together chocolate and butter.
• Meanwhile, in a medium bowl, whisk together cornstarch and granulated sugar. In another medium bowl whisk together eggs and egg yolks.
• Remove chocolate from heat and whisk in cornstarch mixture, then whisk in egg mixture until well combined. Transfer to a refrigerator until chilled, up to 3 days.
• Preheat oven to 375 degrees.
• Butter six 6-ounce ramekins and coat the insides with granulated sugar, shaking out any excess. Divide chilled batter evenly between ramekins and place ramekins on a baking sheet. Transfer baking sheet to oven and bake until cakes are just set (they may still be a little liquid), 12 to 15 minutes.
• Dust cakes with confectioners' sugar and spoon over olive oil; serve immediately.

WARM CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.
• Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.
• In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
• Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.

WARM CHOCOLATE CAKES

Steps:

• Make the ganache: Place 2 ounces chocolate in a medium heatproof bowl. Pour cream into a small saucepan, and heat until bubbles appear around the edge. Pour the hot cream over the chocolate, let stand several minutes, and whisk until smooth. Pour the ganache into 6 squares of a plastic ice-cube tray. Freeze until solid.
• Butter and flour six 6-ounce ramekins, and place on a parchment-lined baking sheet, taping out the excess flour; set aside.
• Melt butter and the remaining 12 ounces chopped chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Let cool slightly.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks, 1/4 cup plus 2 tablespoons sugar, and the vanilla. Beat until thick and pale yellow, about 5 minutes. Add the chocolate-butter mixture, and thoroughly combine. Fold in the ground almonds.
• In a clean mixer bowl fitted with the whisk attachment, beat the egg whites on low speed until frothy, 2 to 3 minutes, then on medium-low until the whites are foamy and begin to thicken, just before soft peaks form. Gradually add the remaining 1/4 cup sugar, and beat until stiff peaks form. Stir one-third of the egg whites into the egg yolk-chocolate mixture to lighten it. Fold the remaining egg whites into the mixture. Spoon about 3 tablespoons of the batter into each ramekin. Removed the frozen ganache cubes from the freezer. (You may need to dip the bottom of the tray in hot water to get them out.) Place a cube in the center of each ramekin. Spoon the remaining batter into the ramekins, being careful to keep the ganache cubes in the center, and cover them completely. Freeze the filled ramekins until solid, about 1 hour.
• Preheat the oven to 375 degrees with the rack in the center. Take the baking sheet from the freezer. Wrap any cakes to be saved, and replace in the freezer; leave the rest on the sheet. Bake until the batter has set, 20 to 25 minutes. Transfer the sheet to a wire rack to cool for 5 to 10 minutes. To unmold, cover one hand with a clean kitchen towel, and invert the cake into hand, removing ramekin, then invert again onto a serving plate, and dust with confectioners' sugar, if using. Serve hot.

WARM CHOCOLATE CAKES

Steps:

• Preheat oven to 425.
• Butter and flour 6 small ramekins (I use Pam spray and flour).
• In a double-boiler, melt butter and chocolate.
• Meanwhile, whip eggs, egg yolks and sugar on high until fluffy (about 5-10 minutes).
• Reduce speed to low and slowly add flour.
• Add chocolate/butter mix.
• Pour into ramekins.
• Bake 7-8 minutes.
• Remove from oven and cool 3-5 minutes.
• Rub knife around and carefully invert onto plate.
• Can serve with vanilla ice cream.

JEAN-GEORGES'S WARM CHOCOLATE CAKE

Steps:

• Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour. Set the ramekins on a baking sheet.
• Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts. Stir until smooth.
• Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium-high. Continue to beat until the eggs have tripled in volume.
• Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter and fold it in gently.
• Put the batter in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refrigerate until you're ready to serve the dessert or for up to 8 hours.
• Take the cakes out of the refrigerator to bring them to room temperature. Heat the oven to 475°F or 450°F on convection.
• Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.
• Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream. Garnish the ice cream with crystallized vanilla and the cake with confectioners' sugar, if you want. Serve immediately.

JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES

Steps:

• Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
• In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
• Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
• Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
• Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

WARM CHOCOLATE CAKE

Steps:

• Preheat oven to 450°F.
• Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
• In a small saucepan, bring 2 inches of water to a boil.
• In a large glass bowl, add butter, chocolate and espresso powder.
• Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
• Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
• In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
• Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
• Divide the batter between the molds.
• Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
• Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
• Garnish with sweetened whipped cream and serve warm.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

WARM CHOCOLATE CAKES

Steps:

• Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside. , In a small saucepan, combine the cocoa and remaining sugar; stir in milk until smooth. Cook and stir until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in butter and oil until butter is melted. Cool for 10 minutes. , Stir in egg white and vanilla until blended. Add flour and salt; stir just until combined. Place 2 tablespoons cocoa mixture in each prepared ramekin. Layer each with 2 teaspoons chocolate chips and remaining cocoa mixture. Bake at 350° for 17-22 minutes or just until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes. , Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately.