Chocolate Cakes With Liquid Centers Recipes

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CHOCOLATE CAKES WITH LIQUID CENTERS



Chocolate Cakes with Liquid Centers image

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

½ cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
¼ cup white sugar
2 teaspoons all-purpose flour

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

CHOCOLATE CAKES WITH LIQUID CENTERS



Chocolate cakes with liquid centers image

Made this recipe in a baking class years ago. It's so sinful. When you take your first bite, the liquid center oozes out and makes its own sauce. I serve this with a strawberry coulis and a dab of creme fraiche.

Provided by quotPink Eyedquot J

Categories     Dessert

Time 17m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup butter
6 ounces bittersweet chocolate
3 eggs
3 egg yolks
1/3 cup sugar, plus
2 teaspoons sugar
3 teaspoons all-purpose flour

Steps:

  • Preheat oven to 450 Fahrenheit.
  • Butter and flour six four ounce ramekins.
  • Over a double boiler melt the butter and chocolate together.
  • Beat the eggs, egg yolks and sugar, until light colored and thick.
  • Whisk the chocolate mixture into the egg/sugar mixture, and then whisk in the flour, until just combined.
  • Divide the batter between the ramekins, and bake for 6 or 7 minuntes.
  • Invert onto a serving plate, top with whatever garnishes you like.
  • Seve Immediately.

Nutrition Facts : Calories 317.8, Fat 27.5, SaturatedFat 16.1, Cholesterol 261.2, Sodium 202.1, Carbohydrate 13.9, Sugar 12.7, Protein 4.7

LIQUID CENTER CHOCOLATE TORTE



Liquid Center Chocolate Torte image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     dessert

Time 36m

Yield 6 servings

Number Of Ingredients 16

3/4 cup unsalted butter
3/4 cup semisweet chocolate chips
1 1/4 cups powdered sugar, sifted
5 large egg yolks
3 large eggs
1 tablespoon bourbon
1/4 cup cake flour, sifted
Nonstick cooking spray
1 tablespoon canola oil
1 green plantain, peeled and thinly sliced
1 ripe banana
2 tablespoons sugar
Salted Caramel Sauce, to serve, recipe follows
1 cup heavy cream
2 cups sugar
1 teaspoon sea salt

Steps:

  • Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
  • Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
  • In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
  • Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
  • While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain them on paper towels.
  • Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
  • Spread the Salted Caramel Sauce onto each plate and unmold the torte on top. Garnish with a slice of caramelized banana a fried plantain before serving.
  • Salted Caramel Sauce:
  • Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
  • Melt the sugar in a large heavy bottomed saucepan over medium-high heat. When the sugar starts to turn a caramel color around the edges, stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.
  • Yield: about 2 1/2 cups

CHOCOLATE CAKE WITH LIQUID CENTERS



Chocolate Cake with Liquid Centers image

Provided by My Food and Family

Categories     Recipes

Time 17m

Number Of Ingredients 6

1/2 cup butter
4 (1 oz.) squares bittersweet chocolate
2 eggs
2 egg yokes
1/4 cup white sugar
2 teaspoon s all-purpose flour

Steps:

  • Preheat oven to 450°F. Butter and flour 4 (4 oz.) ramekins or custard cups. In the top 1/2 of a double boiler set over simmering water, heat the butter and chocolate until chocolate is almost melted.
  • Beat the eggs and egg yolks together until light colored and thick. Beat together the butter and chocolate. While beating slowly pour the chocolate mixture into the egg mixture and quickly add the flour and mix until combined. Divide batter between 4 moulds.
  • Bake for 6 to 7 minutes. The centers of the cake will still be quite soft. Invert on individual serving plates, let stand for 15 seconds, then unmold. Serve immediately with whipped cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE CAKES WITH LIQUID CENTERS



Chocolate Cakes with Liquid Centers image

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 Allrecipes Member

Categories     Chocolate Cake

Yield 4

Number Of Ingredients 6

½ cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
¼ cup white sugar
2 teaspoons all-purpose flour

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

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