Heavenly Molten Fudge Cakes Recipes

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HEAVENLY MOLTEN FUDGE CAKES



Heavenly Molten Fudge Cakes image

Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 8

5 ounces semisweet or bittersweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal™ all-purpose flour
Additional powdered sugar, if desired
1 can (21 ounces) cherry pie filling, if desired

Steps:

  • Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
  • Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
  • Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.

Nutrition Facts : Calories 485, Carbohydrate 53 g, Cholesterol 160 mg, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 160 mg

MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE



Molten Chocolate Cakes with Mint Fudge Sauce image

Provided by Gale Gand

Categories     Cake     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Mother's Day     Anniversary     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 14

Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream

Steps:

  • For sauce:
  • Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
  • For cakes:
  • Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
  • Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

HEAVENLY FUDGE



Heavenly Fudge image

Make and share this Heavenly Fudge recipe from Food.com.

Provided by Tisy Adams

Categories     Candy

Time 30m

Yield 16 serving(s)

Number Of Ingredients 5

4 ounces unsweetened chocolate, coarsely chopped
4 (3 ounce) packages cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 lb confectioners' sugar, sifted

Steps:

  • Line an 8-inch square pan with foil, allowing foil to hang over edges.
  • In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
  • Remove from heat; cool slightly.
  • In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
  • Add vanilla and salt.
  • Gradually add confectioners' sugar, beating until smooth.
  • Add the melted chocolate to the cream cheese mixture, beating until combined.
  • Spread mixture in prepared pan; smooth top.
  • Chill until firm, about 1 hour.
  • To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
  • Cut fudge into squares; store in refrigerator until ready to use.
  • Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.

Nutrition Facts : Calories 220.4, Fat 11.2, SaturatedFat 7, Cholesterol 23.4, Sodium 83.1, Carbohydrate 30.9, Fiber 1.2, Sugar 27.9, Protein 2.5

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS



Heavenly Chocolate-Fudge Cake Balls image

My special treat is similar to the popular cake pops-but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make! -Lynn Davis, Moreno Valley, California

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield about 8 dozen.

Number Of Ingredients 9

1 package devil's food cake mix (regular size)
2 tablespoons hot water
1 teaspoon instant coffee granules
1 cup chocolate fudge frosting
1/3 cup baking cocoa
1/4 cup chocolate syrup
1-1/3 cups miniature semisweet chocolate chips
2 pounds white candy coating, chopped
Optional toppings: milk chocolate English toffee bits, toasted sweetened shredded coconut and crushed candy canes

Steps:

  • Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CHILI'S HOT FUDGE MOLTEN LAVA CAKE RECIPE



Chili's Hot Fudge Molten Lava Cake Recipe image

Now you can make this gooey, chocolate restaurant favorite right at home.

Provided by Camille Beckstrand

Categories     Dessert

Time 26m

Number Of Ingredients 9

15.25 ounces chocolate cake mix (we use milk chocolate)
¼ cup vegetable oil
3.4 ounces instant chocolate pudding mix
1 ¼ cups water
11 ounces chocolate chips
⅓ cup hot fudge (optional topping)
1 quart vanilla ice cream (optional topping)
1 cup whipped topping (optional topping)
12 maraschino cherries

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

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