Dark Molten Chocolate Cakes Recipes

MOLTEN CHOCOLATE CAKES

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.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
• Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
• In the bowl of an electric mixer fitted with the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).
• Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1 to 2 minutes; then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. Serve immediately. (It's important not to let the cakes sit after baking, as the centers will continue to cook.)
• Make-Ahead Instructions: The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Take them out of the fridge about 30 minutes before baking so they come to room temperature.

MOLTEN CHOCOLATE CAKE HACK

Steps:

• Preheat the oven to 425 degrees F. Butter six 6-ounce ramekins and then spray them with cooking spray; line the bottoms with rounds of parchment. Put the ramekins on a baking sheet and put in the oven to preheat.
• Assemble the ingredients from the box for making the cake-like brownies, but separate the eggs. Whip the egg whites to stiff peaks in a bowl with a mixer. In a separate bowl, add the brownie mix and mix in the water, oil and egg yolks. Mix in 1/2 cup of the whipped egg whites to thin the brownie batter. Gently fold in the remaining egg whites.
• Working quickly, evenly divide the batter among the preheated ramekins, filling them about halfway full (about 1/2 cup per ramekin). Bake until the tops of the cakes are set but the centers are still a little soft to the touch, about 14 minutes. Let sit for 5 minutes.
• Run an offset spatula around the edge of each cake and invert onto separate serving plates. Drizzle the plates with Sunny's 1-2-3 Berry Sauce, top each cake with a spoonful of whipped cream and garnish with a mint sprig.
• In a saucepot on medium-high heat, add the berries, sugar and lemon juice. Cook, stirring, until the berries begin to break down, the sugar dissolves and the liquid reduces slightly, 8 to 10 minutes. Serve warm or chilled.
• Recipe courtesy of Sunny Anderson

DARK CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
• Bake in preheated oven for 25 to 30 minutes. Allow to cool.

MOLTEN CHOCOLATE CAKE

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.

GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY

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!

EASY CHOCOLATE MOLTEN CAKES

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.

MOLTEN CHOCOLATE CAKE

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.

MOLTEN CHOCOLATE CAKES

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.

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 DARK CHOCOLATE CAKES

Steps:

• 1. Preheat ober to 450 degrees.
• 2. Butter 6 3/4 cup ramekins.
• 3. Place chocolate and butter in a saucepan over lowest heat setting and cook, stirring constantly with a flexible spatula, until melted and smooth.
• 4. Remove from heat, pour into a bowl and let cool slightly.
• 5. In a small bowl, mix flour, salt and espresso powder together with a fork.
• 6. In a large bowl, using a wire wisk, beat eggs, yolks, cream and vanilla.
• 7. Whisk in powered sugar, just until combined.
• 8. Fold chocolate mixture into egg mixture, then stir in flour mixture, just until combined (you shouldn't see any traces of flour, but try not to mix more than necessary).
• 9. Use a spoon to divide chocolate mixture among ramekins.
• 10. Place ramekins on a baking sheet and bake for 10 minutes.
• 11. Remove and let stand for 1 minute.
• 12. Run a knife around inside edge of each ramekin and invert cakes onto plates.
• 13. Serve hot, with a dusting of powdered sugar, if desired.

FRENCH MOLTEN CHOCOLATE CAKE

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.

QUICK AND EASY MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 425 degrees. Butter 4 (3/4 c.) custard cups or souffle dishes. Place on baking sheet.
• In a large microwaveable bowl, microwave chocolate and butter on high for 1 minute.
• Stir with wire whisk until chocolate is completely melted. (You may microwave for an additional 30 seconds if chocolate is not melting.).
• Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter evenly between prepared cups. (The cups will be filled until less than half an inch from the top.).
• Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minutes. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.
• Dust each cake with powdered sugar, and top with a scoop of your favorite ice cream, chocolate syrup, and whipped cream.

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.

MOLTEN CHOCOLATE CAKES

Steps:

• Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
• Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
• Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
• Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.

DARK CHOCOLATE LAVA CAKES

Steps:

• Heat oven to 425ºF.
• Grease 6 (6-oz.) custard cups or souffl� dishes. Place on baking sheet.
• Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until blended. Pour into prepared cups.
• Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.

MOLTEN PEPPERMINT-CHOCOLATE CAKES

Steps:

• Preheat oven to 425°. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl., Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Stir in flour. Pour into four greased 6-oz. custard cups or ramekins., Place custard cups on a baking sheet. Bake 10-12 minutes or until a thermometer reads 160° and edges of cakes are set., Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar. Serve immediately.