MOLTEN CARAMEL CAKES
Chuck Hughes' molten caramel cakes are impressive single-size desserts, oozing with rich molten white chocolate.
Provided by Chuck Hughes
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.
- Preheat the oven to 425 degrees F (220 degrees C).
- Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.
- Divide the batter among 6 ramekins. Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.
MOLTEN CHOCOLATE CAKE W/CARAMEL CENTER
Try this easy recipe for individual cakes with gooey caramel centers! Awesome!
Provided by Sheri Mullins
Categories Chocolate
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325 degrees. Grease 12 muffin cups
- 2. Combine butter and chocolate in a double boiler; cook stirring continually until chocolate is melted. let stand to cool slightly. **NOTE: You can melt the chocolate chips and butter in the microwave using the DEFROST setting stirring occassionally for 4 minutes
- 3. Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened about 5 minutes.
- 4. Add flour gradually; beating at low speed.
- 5. Add chocolate mixture and beat until thick and glossy; about 3 minutes
- 6. Fill the prepared muffin cups 2/3 fill. Bake the cakes for 5 minutes.
- 7. Meanwhile, combine carmaels and 2 T evaporated milk in a double boiler. Cook, stirring continually until caramels are melted.
- 8. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup; bake for 8 minutes longer.
- 9. Invert cakes onto individual serving plates
- 10. Stir remaining evaporated milk into remaining caramel mixture; serve with warm cakes.
CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE
Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.
Provided by Paula Jones
Categories Dessert
Time 1h30m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
- Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CAKES WITH LIQUID CENTERS
Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes.
Provided by Russ Smith
Categories Desserts Cakes Chocolate Cake Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
- In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
- Beat the eggs, egg yolks and sugar together until light colored and thick.
- Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
- Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 30 g, Cholesterol 257.6 mg, Fat 37.1 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 21.9 g, Sodium 203.9 mg, Sugar 25.4 g
SUPER EASY MOLTEN CHOCOLATE CAKE
Martha Stewart's SUPER EASY, SUPER RICH molten chocolate cake. I always thought making these would be so hard, but this is SO EASY! They're small (individual cupcake sized), but I'm sure you could use ramekins or something. They're also crusted with sugar after they come out of the oven. mmm. Martha said it makes exactly 6 cakes (1/4 cup of batter each), but I guess my muffin tins must run small, because I filled 6 and had enough for 2 more left over. I would butter and sugar extra tins first, and then wipe them out if they're unneeded, because it's hard to butter and sugar tins when there's batter in some. You can also melt the chocolate either in the microwave (use 1-2 minute increments, and stir between), or in a double boiler over the stove.
Provided by miraclelove77
Categories Dessert
Time 25m
Yield 6-8 cakes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
- 2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
- 3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
- 4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
- 5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 171.8, Fat 10.1, SaturatedFat 5.7, Cholesterol 113.3, Sodium 133.7, Carbohydrate 16.6, Fiber 0.2, Sugar 11.2, Protein 3.9
MOLTEN CHOCOLATE CAKE
This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
- Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
- To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, prepare the cake mix according to the package instructions.
- Pour the batter into a well-greased bundt pan.
- Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Heat the heavy cream in a small saucepan until just boiling.
- Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
- Invert the bundt cake onto a serving plate.
- Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
- Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams
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
More about "chocolate cake with molten caramel center recipes"
MOLTEN CARAMEL CHOCOLATE CAKES - WOOD & SPOON
From thewoodandspoon.com
Estimated Reading Time 5 mins
- Preheat the oven to 425 degrees. Lightly grease the inside of 6 (6 ounce) ramekins or cocottes with a thin layer of butter and dust the inside with all-purpose flour. Shake any excess flour out and set aside while you prepare the cakes. (See notes for variation here)
- On the stove over very low heat, melt the butter and chocolate together. Be sure to stir the mixture until melted thoroughly to avoid burning the chocolate on the stove. Once smooth, remove from the stove and set aside to cool slightly while you finish preparing the cakes.
- In a medium-sized mixing bowl, combine the eggs and sugar and beat with a hand mixer on medium speed until the mixture is light and slightly viscous, about 2-3 minutes. Fold in the chocolate mixture with a rubber spatula and then fold in the flour and salt. Divide most of the batter among the 6 floured dishes and then spoon a teaspoon of caramel sauce in the center of each cake. Spoon the remaining batter on top to cover the caramel and then bake in the preheated oven for about 9 minutes, or until the cake only barely jiggles in the center when wiggled. Carefully remove the ramekins from the oven and allow to rest for 1 minute. Place a small dessert plate on top of each ramekin and invert them to turn the cakes out onto the plate. If your first cake sticks a bit, you can carefully run a thin knife around the perimeter of the cakes to ensure they turn out okay. Enjoy immediately with whipped cream, a dusting of powdered sugar, or ice cream.
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5/5 Total Time 40 minsAuthor Grace ParisiPublished 2013-12-06
- Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain.
- Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter.
- Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins.
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