Almost Famous Molten Chocolate Cake Recipes

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FRENCH MOLTEN CHOCOLATE CAKE



French Molten Chocolate Cake image

Moelleux au chocolat... A French classic that literally melts in your mouth! It is also surprisingly easy to make! Serve with vanilla ice cream, if desired.

Provided by Anita Chen

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 4

Number Of Ingredients 9

5 tablespoons butter
1 (3.5 ounce) package dark chocolate, chopped
2 each eggs
1 egg yolk
3 tablespoons white sugar
3 tablespoons all-purpose flour
2 teaspoons unsweetened cocoa powder
1 pinch salt
1 tablespoon powdered sugar, or to taste

Steps:

  • Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
  • Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
  • Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
  • Remove from the oven and dust with powdered sugar. Serve warm.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 31.3 g, Cholesterol 172.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 11.6 g, Sodium 175.6 mg, Sugar 23.2 g

MORTON'S LEGENDARY HOT CHOCOLATE CAKE



Morton's Legendary Hot Chocolate Cake image

Chocolate cake - and not just any only chocolate cake - Morton's Legendary Hot Chocolate Cake. Learn how to make it yourself. Impressive and delicious! This is definitely not a lean recipe but everything in moderation, right? As seen in Morton's Steak Bible, Author Klaus Fritsch, co-founder Morton's The Steakhouse. To get the right consistency, you must bake small individual cakes, using 6-ounce souffle dishes or ramekins.

Provided by CookingONTheSide

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups unsalted butter, at room temperature (plus more for the souffle cups)
granulated sugar
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, coarsely chopped
8 large egg yolks, plus
7 large eggs
1 1/2 cups confectioners' sugar
3/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream

Steps:

  • Preheat oven to 350.
  • Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
  • Tap out the excess sugar.
  • In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
  • Remove the top of the double boiler pan from the heat.
  • In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
  • With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
  • Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
  • With the mixer on medium speed, beat for 30 seconds, or until well mixed.
  • Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
  • Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
  • The centers will be soft but not sticky.
  • Remove the cakes from the oven and immediately invert each onto a serving plate.
  • Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.

Nutrition Facts : Calories 814.5, Fat 62, SaturatedFat 35.6, Cholesterol 664.3, Sodium 128.3, Carbohydrate 52.3, Fiber 1, Sugar 37.9, Protein 14.4

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