Mini Molten Chocolate Cakes By Fritz Knipschildt Chocolatier Recipes

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MINI CHOCOLATE CAKE



Mini Chocolate Cake image

This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.

Provided by Christina Lane

Categories     dessert

Time 50m

Yield One 6-inch cake (2 servings)

Number Of Ingredients 13

1/3 cup neutral oil (like canola or grapeseed), plus more for the pan
1/2 cup all-purpose flour
5 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 large egg
1/2 cup sugar
1/3 cup full-fat sour cream
1 tablespoon warm coffee
1/2 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped into 1/2-inch pieces
1/4 cup heavy cream
Splash light corn syrup, optional (to keep the frosting smooth)
1/3 cup pomegranate arils, for garnish

Steps:

  • Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
  • Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
  • Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
  • Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
  • For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
  • Pour the ganache over the cake, and garnish with the pomegranate arils.

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

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

Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal™ all-purpose flour
Additional powdered sugar, if desired

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

FALLEN CHOCOLATE SOUFFLE MINI CAKES



Fallen Chocolate Souffle Mini Cakes image

Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).

Provided by bckt

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 40m

Yield 8

Number Of Ingredients 6

4 eggs, separated
1 tablespoon white sugar, divided
1 (16 ounce) package semisweet chocolate chips (such as Nestle® TOLL HOUSE® Semi-Sweet Chocolate Morsels)
½ cup unsalted butter
1 tablespoon hot water
1 teaspoon all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
  • Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
  • Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
  • Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 34 g, Cholesterol 123.5 mg, Fat 32 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 36.6 mg, Sugar 29.8 g

10 COMMANDMENTS FOR WORKING WITH CHOCOLATE BY FRITZ KNIPSCHILDT



10 Commandments for Working With Chocolate by Fritz Knipschildt image

Fritz Knipschildt's 10 Commandments and the following quote are from a "Relish" email, dated Feb 4, 2015. "Being a chocolatier is a pretty sweet gig-days filled with rolling truffles, drizzling syrups and whipping up ganache. But as with all professions, there are rules for reaching the top of your chocolate-ly game. Chief chocolatier Fritz Knipschildt shares his secrets for success in Chocopologie, a new cookbook chock-full of gorgeous recipes from his celebrated chocolate cafe. Eager to tap the mind of a master, we asked him to share his must-know commandments for working with the divine ingredient, along with a trio of choice recipes. Follow his lead below and you may rethink your chosen career path."

Provided by laurenpie

Categories     < 15 Mins

Time 7m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 2

8 ounces dark chocolate (never milk chocolate, see below)
4 ounces heavy cream

Steps:

  • COMMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste of (which allows you plenty of latitude!). Good chocolate will appeal to all of your senses, and if the brand you are eating and cooking doesn't excite your taste, smell, touch, sight and hearing, switch brands. When deciding on what chocolate to choose, taste and smell are important. The chocolate should feel firm and supple, look glossy and smooth, and break with a pleasing "snap.".
  • COMMANDMENT #2: Never Neglect Ganache. Ganache is the magical amalgamation of chocolate and cream. It is both the chocolatier's workhorse and fairy godmother. When heated, it's a sauce or a glaze; when cooled it's a truffle or a frosting.
  • COMMANDMENT #3: Always Reinvent Your Cookies. Change up chocolate chip cookies with white or milk chocolate chunks or chips. Oh, and most cookies are better if you drizzle them with melted chocolate.
  • COMMANDMENT #4: Don't Turn Your Nose Up at the Microwave. I almost always melt chocolate in the microwave these days. It's ready when the liquid pool appears soft and shiny.
  • COMMANDMENT #5: Store Your Chocolate Wisely. Store chocolate in a cool, dark place. Make sure it's well wrapped. The refrigerator is not the best place to store chocolate because of the humidity.
  • COMMANDMENT #6: More is Best. Never hesitate to cut brownies into larger squares than the recipe indicates.
  • COMMANDMENT #7: Stay Away From Hot Cococa Mix. When a recipe calls for cocoa powder, remember it means unsweetened cocoa powder (not hot cocoa mix!).
  • COMMANDMENT #8: When You Make Truffles-Wear Latex Gloves. They'll keep the ganache from sticking to your warm palms.
  • COMMANDMENT #9: Adhere to the Golden Rules of Ganache. Rule #1: When you make ganache, always pour the hot cream over chopped chocolate. Never melt the chocolate first. Rule #2: Don't refrigerate hot or even warm ganache or the fat will separate. Let it cool to room temperature first.
  • COMMANDMENT #10: Don't Substitute Milk Chocolate for Dark Chocolate. The milk solids in milk chocolate are heat sensitive, which is why you can't substitute milk chocolate for dark chocolate in baking recipes.
  • NOTE: A few delicious recipes from Fritz Knipschildt's Chocopologie: Mini Molten Chocolate Cakes and Chocolate Martini Cocktail.

Nutrition Facts : Calories 386.9, Fat 40.7, SaturatedFat 25.2, Cholesterol 40.8, Sodium 24.9, Carbohydrate 17.8, Fiber 9.4, Sugar 0.6, Protein 7.9

MOLTEN CHOCOLATE CAKE



Molten Chocolate Cake image

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

1/2 cup unsalted butter, plus more for buttering the molds
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
4 large eggs
1/4 cup sugar
2 teaspoons flour, plus more for dusting the molds

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



French Molten Chocolate Cake image

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

5 tablespoons butter
1 (3.5 ounce) package dark chocolate, chopped
2 each eggs
1 egg yolk
3 tablespoons white sugar
3 tablespoons all-purpose flour
2 teaspoons unsweetened cocoa powder
1 pinch salt
1 tablespoon powdered sugar, or to taste

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

MINI MOLTEN CHOCOLATE CAKES BY FRITZ KNIPSCHILDT, CHOCOLATIER



Mini Molten Chocolate Cakes by Fritz Knipschildt, Chocolatier image

This recipe is from Relish Magazine, Feb 4, 2015. Credited as a recipe from Chocopologie by Fritz Knipschildt with Mary Goodbody (Houghton Mifflin Harcourt, 2015)

Provided by laurenpie

Categories     Dessert

Time 30m

Yield 8 small ramekins, 8 serving(s)

Number Of Ingredients 8

2 1/2 ounces bittersweet chocolate, coarsely chopped
5 tablespoons unsalted butter
1 large egg
1 large egg yolk
1/4 cup granulated sugar
1/4 cup all-purpose flour
3 tablespoons semi-sweet chocolate chips
1 teaspoon confectioners' sugar, for dusting

Steps:

  • Position a rack in the center of the oven and preheat the oven to 375. Lightly butter 8 small ramekins, each with a 3-ounce capacity.
  • In the top of a double boiler, set over a pan of barely simmering water and melt the chocolate and butter, stirring until smooth. Alternatively, in a microwave-safe container (such as a large Pyrex measuring cup), melt the chocolate and butter on medium power for 2 to 3 minutes. Watch the chocolate carefully and when it softens, stir it with the butter until smooth. Set aside to cool slightly.
  • In the bowl of an electric mixer (fitted with the paddle attachment and set on medium-high speed), beat the egg, egg yolk, and granulated sugar until smooth and thick. Add the cooled chocolate mixture and beat until the batter is smooth.
  • Reduce the mixer speed to low and add the flour a few tablespoons at a time, beating after each addition, just until mixed.
  • Divide the batter among the ramekins; fill each halfway and then gently press 2 or 3 chocolate chips or pieces of chocolate into the batter. Spoon more batter into the ramekins to fill the ramekins to about 1⁄4 inch from the rim. Set the ramekins on a baking sheet.
  • Carefully transfer the baking sheet to the oven and bake until the cakes are puffed and a little wobbly in the center (about 5 to 7 minutes).
  • Dust some confectioners' sugar over the cakes and serve immediately so that the cakes are still warm.

Nutrition Facts : Calories 137.9, Fat 9.6, SaturatedFat 5.7, Cholesterol 65.4, Sodium 11.4, Carbohydrate 12.2, Fiber 0.3, Sugar 8.7, Protein 1.8

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The Mini Molten Chocolate Jar Cakes recipe out of our category Bitesize! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


MINI CHOCOLATE MOLTEN LAVA CAKES - CAST IRON CHEF
3 tablespoons unsalted butter; Cocoa powder for dusting the pan or Baker's Joy Non-stick Spray ; ⅓ cup quality bittersweet chocolate chips; 2 large eggs (1 egg plus one additional egg yolk (only)
From castironchef.com


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