MOLTEN CHOCOLATE CAKES
If you know a chocolate lover, here's a delectable way to make his or her dreams come true. Set one of these yummy oh-so-chocolaty cakes in front of them. The whole family loves the rich syrupy center inside these cakes.-Deanna Kymer, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Add the eggs, egg yolks and confectioners' sugar; mix well. Stir in flour until blended. Pour into eight greased 6-oz. custard cups. , Place custard cups on a baking sheet. Bake at 425° for 15-16 minutes or until a thermometer inserted in the center reads 160°. Remove from the oven and let stand for 1 minute. Run a knife around edges of cups; invert onto dessert plates. Serve immediately.
Nutrition Facts : Calories 578 calories, Fat 38g fat (21g saturated fat), Cholesterol 300mg cholesterol, Sodium 275mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein.
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
MOLTEN CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.
- Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.
- Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
- Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.
- Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.
- Cool just a few minutes and unmold each cake onto a plate.
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.
FRENCH MOLTEN CHOCOLATE CAKE
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
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
SPICED CHOCOLATE MOLTEN CAKES
This splurge dessert is the kind you just have to linger over. Plunge your fork into one of the cakes and the chocolate and conversation start flowing. -Deb Carpenter, Hastings, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla., In a small bowl, beat the egg, egg yolk and confectioners' sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture., Transfer to 2 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 10-12 minutes., Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 560 calories, Fat 36g fat (21g saturated fat), Cholesterol 234mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
MOLTEN SPICED CHOCOLATE CABERNET CAKES
Steps:
- 1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet. 2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups. 3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.
CAKE: MOLTEN SPICED CHOCOLATE CABERNET CAKES
Steps:
- 1. Preheat oven to 425°F. Butter 6 (6-ounce) custard cups or soufflé dishes. Place on baking sheet. 2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in extracts. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour. Pour batter into prepared custard cups. 3. Bake 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Serve immediately.
MOLTEN SPICED CHOCOLATE CABERNET CAKES
Rich, gooey cake that is a perfect serving size when you want something warm and chocolatey. From Gourmet Nov 2008
Provided by Everything Sweet
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 425 degrees F.
- Butter 4 6oz. custard cups or souffle dishes. Place on baking sheet.
- Microwave chocolate and butter in large bowl on high for 1 minute or until butter is melted. Whisk until chocolate is completely melted.
- Stir in wine, vanilla, and sugar until blended.
- Whisk in eggs and yolk.
- Stir in remaining ingredients.
- Spoon evenly unto prepared dishes.
- Bake in pre-heated oven for 15 minutes or until sides are firm and centers are soft. Let stand 1 minute. Loosedn edges with knife. invert onto serving plate.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 554, Fat 35, SaturatedFat 20.8, Cholesterol 195.5, Sodium 244, Carbohydrate 57.8, Fiber 2.1, Sugar 45.1, Protein 6.4
EASY MOLTEN SPICED CHOCOLATE CABERNET CAKES
I found this in a McCormick Spice ad in Food & Wine magazine (July 2006). The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups, cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
Provided by Vino Girl
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F
- Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
- Microwave chocolate and butter in a large bowl on HIGH for 1 minute or until butter is melted.
- Whisk until chocolate is completely melted; stir in wine and vanilla.
- Stir in sugar until well blended.
- Whisk in eggs and yolk.
- Stir in flour, cinnamon, ginger and cloves.
- Pour batter into prepared custard cups.
- Bake 13 to 14 minutes or until sides are firm but centers are soft.
- Let stand 1 minute.
- Carefully loosen edges with a small knife. Invert cakes onto serving plates. Serve immediately.
Nutrition Facts : Calories 554.7, Fat 35.2, SaturatedFat 20.8, Cholesterol 214, Sodium 204.3, Carbohydrate 57.5, Fiber 2.1, Sugar 45.2, Protein 6.4
MOLTEN CHOCOLATE CAKES
Steps:
- Preheat oven to 475 degrees. Using a double boiler, melt chocolate and 6 tablespoons butter. Add sugar, and stir until melted. Remove from heat, and set aside.
- In a bowl, combine eggs and 1/3 cup flour, and stir until smooth. Gradually whisk in chocolate mixture until well blended.
- Butter and flour four 1/2-cup souffle dishes, and divide batter among them. Bake until cakes are puffed and dry on surface but still soft in center, about 6 minutes.
- Remove cakes from dishes, and place on serving plates. Sprinkle with fleur de sel, and serve hot or cool.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 9 grams, Carbohydrate 37 grams, Fat 27 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 16 grams, Sodium 176 milligrams, Sugar 27 grams, TransFat 1 gram
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