ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE
Most people think of one dish when they think of Chili's: baby back ribs. Ever since that "I want my baby back..." jingle, ribs have been the star (along with comically oversized margaritas). But regulars covet something else: The Molten Chocolate Cake, oozing with warm chocolate ganache and topped with vanilla ice cream covered in a chocolate shell. The dessert debuted in 1998, and now Chili's sells more than 6 million a year - not bad for a chain that started out as a lone Dallas hamburger joint. Readers like Nikki Lazzara from Park Ridge, IL, have been asking us how to make the cake, but Chili's won't give up the recipe. So our chefs created this perfect imitation.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 4 molten chocolate cakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
- Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
- Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
- With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
- Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
MEXICAN CHOCOLATE CHILE CAKE
This is a big batter and the cake is very rich. Make sure you have a lot of people around you when you bake it - or you will find yourself eating too much of this delicious, but oh-so-sinful cake with that little sting of chile. Serve with vanilla quark curd or vanilla yogurt and some slices of fresh mango.
Provided by Ridiculina
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 12
Number Of Ingredients 18
Steps:
- Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
- Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in 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. Remove from heat.
- Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
- Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
- Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
- Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
- Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
- Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 54.9 g, Cholesterol 176.7 mg, Fat 51.7 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 21.7 g, Sodium 190.8 mg, Sugar 46 g
CHOCOLATE CHILE CAKE
Make and share this Chocolate Chile Cake recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 1h5m
Yield 1 9inch layer cake
Number Of Ingredients 21
Steps:
- For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
- Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
- Lightly dust the sides of the pans with flour, tapping out the excess.
- For best results, use a mixer with a wire whip attachment.
- Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
- In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
- Remove the pan from the heat and stir in the vanilla.
- Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
- The mixture should be grainy.
- Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
- Add the eggs on at a time, beating well after each addition.
- Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
- Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
- To cool, set the pans on a wire rack for 15 minutes.
- Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
- Let sit until completely cool before frosting.
- For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
- Stir in the buttermilk.
- Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
- Stir in the bourbon and vanilla.
- The frosting should stiffen as it cools.
- When it has reached a spreadable consistency, assemble the cake.
- If necessary, trim the tops of the cakes so they are level.
- Place one of the cake layers onto a 9-inch round cardboard cake circle.
- Spread 1 cup of the chilled frosting over the cake layer.
- Sprinkle 1 cup of the chopped walnuts over the frosting.
- Place the second layer of the cake onto the frosted base.
- Use the remaining frosting to cover the top and sides of the cake.
- Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
- To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
MOLTEN CHOCOLATE CAKES
Steps:
- Chuck Hughes' warm and oozy molten chocolate cakes-chocolate indulgence at its best!
- In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside.
- Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes.
- Pour the melted chocolate in the egg mixture and mix well. Blend in the flour, just until combined.
- Butter and lightly sugar 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess sugar. Divide the batter among the molds. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours, then bring them back to room temperature before baking.
- Preheat the oven to 400 degrees F.
- Bake the molten chocolate on a sheet tray for 8 to 10 minutes, the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream.
MOLTEN CHOCOLATE CAKES
Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g
CHILI'S WHITE CHOCOLATE MOLTEN CAKE
Okay, the whole family had this delicious dessert at Chili's more than once. We all LOVED it. The problem was, we could not find a recipe for it anywhere. So we adopted our own....and we think we did really good. Also, this is way too easy to taste so good!
Provided by msweat3
Categories Dessert
Time 33m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray.
- Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
- So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
- You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.
Nutrition Facts : Calories 4929.9, Fat 256.3, SaturatedFat 89, Cholesterol 692.4, Sodium 3901.8, Carbohydrate 604.9, Fiber 5.7, Sugar 425.5, Protein 61.5
COPYCAT CHILI'S MOLTEN LAVA CAKE RECIPE
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
- Whisk in powdered sugar until combined.
- Add 3 eggs and 1 egg yolk, and whisk until combined.
- Add vanilla and flour and mix again.
- Generously spray four 1 cup [oven-safe cups|http://amzn.to/1YehPHM] with cooking spray, and evenly fill with batter.
- Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
- Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
- Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.
Nutrition Facts : Servingsize 1 serving, Calories 2792 kcal, Fat 162 g, SaturatedFat 100 g, Cholesterol 429 mg, Sodium 904 mg, Carbohydrate 331 g, Sugar 265 g, Protein 37 mg
CHOCOLATE MOLTEN CAKES
Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page's favorite dessert on the menu at La Boucherie. Try it, and you'll understand why.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.
Nutrition Facts : Calories 877 calories, Fat 68g fat (39g saturated fat), Cholesterol 359mg cholesterol, Sodium 255mg sodium, Carbohydrate 67g carbohydrate (60g sugars, Fiber 7g fiber), Protein 12g protein.
MOLTEN CHOCOLATE CAKE
Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.
Provided by Mark Bittman
Categories quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram
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.
CHILI'S HOT FUDGE MOLTEN LAVA CAKE RECIPE
Now you can make this gooey, chocolate restaurant favorite right at home.
Provided by Camille Beckstrand
Categories Dessert
Time 26m
Number Of Ingredients 9
Steps:
- Spray your pan* with non-stick cooking spray**
- Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon so that the chocolate chips don't get crushed.
- Divide the batter into the 12 molds (or 20-24 if using a muffin tin pan).
- Bake at 350 degrees for 16-18 minutes (don't over bake! You want these to be moist!).
Nutrition Facts : Calories 425 kcal, Carbohydrate 59 g, Protein 5 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 35 mg, Sodium 506 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
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
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
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