Flourless Chocolate Oh So Good Molten Cake Recipes

FLOURLESS CHOCOLATE OH-SO-GOOD MOLTEN CAKE

Steps:

• Have all ingredients at room temperature before you start.
• Preheat the oven to 400° F.
• Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
• Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
• Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
• Beat egg whites with cream of tartar until soft peaks form.
• Gradually add sugar, beating on high speed until stiff but not dry.
• Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
• Fold in remaining whites.
• Spoon into prepared muffin tins.
• (If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
• This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
• Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
• Place a cake rack over the pan and invert.
• The cakes will fall out.
• Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.

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.

FLOURLESS CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins.
• Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat.
• Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet.
• Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.

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.

MOLTEN FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 425°.
• Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
• In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
• Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
• Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
• Let the chocolate and butter melt; remove from heat.
• Let mixture cool slightly by stirring occasionally, about 5 minutes.
• Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
• Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
• Fill them 3/4 of the way full and place on a baking sheet.
• Bake for 10-12 minutes, depending on how gooey you'd like the centers.
• Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.

CHOCOLATE MOLTEN CAKES

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.

3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE

Steps:

• Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
• Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
• Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.