Molten Chocolate Cherry Baby Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOLTEN CHOCOLATE BABY CAKES



Molten Chocolate Baby Cakes image

Provided by Danny Boome

Categories     dessert

Time 34m

Yield 6 servings

Number Of Ingredients 10

1/4 cup brandy or cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate, chopped
3/4 cup (1 stick plus 1/2 stick) butter, plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder, for coating the baking cups

Steps:

  • In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
  • Preheat the oven to 450 degrees F.
  • Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
  • In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
  • Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
  • Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
  • Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
  • To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
  • DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.

MOLTEN CHOCOLATE CHERRY CAKES



Molten Chocolate Cherry Cakes image

Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.-Ki Russell, Greeley, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 package (12 ounces) frozen pitted dark sweet cherries, thawed, undrained
3/4 cup sugar, divided
1/4 cup cherry brandy
1 teaspoon ground cinnamon
3/4 cup butter, cubed
3 ounces bittersweet chocolate, chopped
3 ounces semisweet chocolate, chopped
3 large eggs, room temperature
6 large egg yolks, room temperature
6 tablespoons baking cocoa
2 teaspoons all-purpose flour
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Cut cherries in half; place cherries and their juices in a large saucepan. Add 1/2 cup sugar, cherry brandy and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Using a slotted spoon, remove 1/4 cup cherries; chop and set aside., In a double boiler or metal bowl over hot water, melt butter and chocolates; stir until smooth. In a large bowl, beat the eggs, egg yolks and remaining sugar until thick and lemon-colored. Beat in cocoa and flour until well blended. Gradually beat in chocolate mixture. Fold in chopped cherries., Transfer to 6 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, 15-17 minutes., Remove from oven and let stand 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with confectioners' sugar. Serve immediately with warm cherry sauce.

Nutrition Facts : Calories 616 calories, Fat 41g fat (22g saturated fat), Cholesterol 371mg cholesterol, Sodium 205mg sodium, Carbohydrate 58g carbohydrate (49g sugars, Fiber 5g fiber), Protein 10g protein.

MOLTEN CHOCOLATE BABYCAKES



Molten Chocolate Babycakes image

This is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you sit down to your meal, popping them in the oven just 10 minutes or so before serving them with a dollop of vanilla or pistachio ice cream. As each oven varies, it's worth having a practice run of these to see exactly how long the babycakes need to give them this glorious texture.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 25m

Yield 6 servings

Number Of Ingredients 7

4 tablespoons soft unsalted butter, more for greasing dishes
12 ounces bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
Salt
3/4 cup superfine sugar
1 teaspoon vanilla extract
1/3 cup flour

Steps:

  • Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
  • In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
  • Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 55 grams, TransFat 0 grams

MOLTEN CHOCOLATE CAKES WITH CHERRIES



Molten Chocolate Cakes with Cherries image

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Valentine's Day     Cherry     Winter     Ramekin     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 12

1 16-ounce bag frozen pitted dark sweet cherries, halved, thawed, undrained
3/4 cup sugar
1/4 cup kirsch (clear cherry brandy) or regular brandy
1/4 teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Powdered sugar
Fresh mint

Steps:

  • Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set aside cherry sauce.
  • Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup chopped cherries. Divide batter between prepared ramekins. (Sauce and cake batter can be made 1 day ahead. Cover separately; chill.)
  • Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.
  • Warm sauce over low heat. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Sift powdered sugar over; garnish with mint.

MOLTEN CHOCOLATE-CHERRY CAKES



Molten Chocolate-Cherry Cakes image

These little molten chocolate-cherry cakes are perfect to serve on Valentine's Day for a very special dessert. When you cut into them, chocolate comes "oozing" out, so good! Remember, it is very important to serve these cakes warm from the oven. Be sure to make the dipped cherrries ahead and have them ready.

Provided by Annacia

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon granulated sugar, divided
2/3 cup granulated sugar, divided
3/4 cup butter or 3/4 cup margarine
1/2 cup unsweetened dutch process cocoa
1/4 cup whipping cream
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2 eggs
2 egg yolks
1/3 cup maraschino cherry, finely chopped
sweetened whipped cream, garnish
6 maraschino cherries, with stems
1/4 cup semi-sweet chocolate chips, plus
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

Steps:

  • Prepare Chocolate Dipped Cherries:.
  • Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
  • FOR CAKES:.
  • Heat oven to 400 degrees F (200 degrees C).
  • Grease six 3/4-cup souffle dishes or 6-ounce custard cups.
  • Sprinkle inside of each with some of the 1 tablespoon sugar.
  • Place dishes in a 9 x 13-inch baking pan or a jelly-roll pan.
  • Melt butter in medium saucepan.
  • Remove from heat.
  • Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla.
  • Whisk in flour just until combined, set aside.
  • Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored.
  • Beat in chocolate mixture on medium speed.
  • Pour about 1/4 cup into each prepared dish.
  • Sprinkle chopped cherries evenly over each.
  • Carefully pour remaining chocolate mixture into each dish.
  • Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.).
  • Let stand in dishes 3 minutes.
  • Loosen sides of each and invert onto serving plates.
  • Serve warm topped with whipped cream and a Chocolate Dipped Cherry.

MOLTEN CHOCOLATE CHERRY BABY CAKES



Molten Chocolate Cherry Baby Cakes image

Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!

Provided by carmenskitchen

Categories     Dessert

Time 30m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 10

1/4 cup brandy or 1/4 cup cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate, chopped
3/4 cup butter, plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder, for coating the baking cups

Steps:

  • In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
  • Preheat the oven to 450 degrees F.
  • In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
  • In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
  • Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
  • Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
  • Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
  • To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).

Nutrition Facts : Calories 370.7, Fat 27.7, SaturatedFat 16.2, Cholesterol 237, Sodium 242.6, Carbohydrate 20.6, Fiber 0.7, Sugar 18, Protein 5.2

MOLTEN CHERRY CAKES



Molten Cherry Cakes image

The combination of cherry and chocolate has been a favorite for a long time, and here's another reason why. Each morsel combines chocolate's dark allure with the succulence of cherry pie filling to create an exquisite taste experience.

Provided by Mom2Rose

Categories     Dessert

Time 30m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 9

1/2 cup butter
8 ounces semisweet chocolate
5 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons flour
1 (21 ounce) can cherry pie filling
1/4 cup confectioners' sugar

Steps:

  • Preheat oven to 400°F
  • Lightly grease six (6-ounce) ramekins or custard cups.
  • In heavy, large saucepan, over low heat, melt chocolate and butter together.
  • Stir until smooth.
  • In large bowl of electric mixer, using whisk attachment, beat eggs, sugar, vanilla and salt until volume nearly triples.
  • Pour egg mixture over chocolate mixture; add flour.
  • Gently fold mixtures together until batter is uniform in color (At this point, batter can be covered and refrigerated up to 8 hours. Return to room temperature before baking.).
  • Fill one third of ramekin with chocolate mixture.
  • Spoon 1-2 tablespoons pie filling into each ramekin; pour chocolate mixture over top.
  • Bake for 12 to 14 minutes or until cakes have puffed 1/2 inch above rims and have a thin crust on top.
  • Run a paring knife or small, thin spatula around edge to loosen cakes.
  • Invert cakes onto serving plates; cool for one minute then carefully remove ramekins.
  • Dust with confectioners sugar and garnish with additional pie filling.

Nutrition Facts : Calories 595.8, Fat 39.4, SaturatedFat 23.3, Cholesterol 216.9, Sodium 291.3, Carbohydrate 63.1, Fiber 6.9, Sugar 22.3, Protein 10.9

JAMES MCNAIR'S MOLTEN CHOCOLATE BABYCAKES



James McNair's Molten Chocolate Babycakes image

To keep the fudgy centres runny, time the preparation of the cakes so they can be served hot from the oven.

Provided by Lennie

Categories     Dessert

Time 37m

Yield 6 serving(s)

Number Of Ingredients 8

12 ounces finest-quality bittersweet chocolate or 12 ounces finest-quality semisweet chocolate, finely chopped
3 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
1/8 teaspoon salt
4 eggs, at room temperature, lightly beaten
1/2 cup cake flour
1 teaspoon pure vanilla extract
powdered sugar (to garnish)

Steps:

  • Position oven racks so the cakes will bake in the middle of the oven; preheat oven to 400F.
  • Grease and line six 6-ounce custard cups or souffle dishes.
  • Here's how; using a pastry brush, lightly grease the bottom and sides of each pan with room-temperature solid shortening; place each pan on a sheet of parchment paper and trace around the bottom of the pan with a pencil, then cut out the traced shape with scissors; lay the parchment in the pan and use your hand to smooth out any wrinkles; if desired, lightly brush the paper with more solid shortening for easy removal of the paper after baking.
  • Melt the chocolate and set aside to cool slightly.
  • In a bowl or food processor, combine the butter, granulated sugar, salt and eggs and beat with an electric mixer at medium speed or process until well blended; add the flour and blend well.
  • Add the vanilla and cooled chocolate and blend until smooth.
  • Divide the batter evenly among the prepared baking dishes and smooth the surfaces with a small rubber spatula.
  • Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes.
  • Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates; peel off the parchment.
  • Sift a little powdered sugar over the tops of the cakes.
  • James McNair recommends serving by spooning custard sauce or creme anglaise around each cake, then add dollops of mango and raspberry purees and swirling with a wooden skewer; he also recommends using edible gold leaf as the garnish instead of powdered sugar.

Nutrition Facts : Calories 229.7, Fat 9.2, SaturatedFat 4.7, Cholesterol 156.3, Sodium 96.2, Carbohydrate 31.6, Fiber 0.2, Sugar 22.7, Protein 5.2

More about "molten chocolate cherry baby cakes recipes"

MOLTEN CHOCOLATE CAKES WITH CHERRIES RECIPE | BON APPéTIT
molten-chocolate-cakes-with-cherries-recipe-bon-apptit image
2001-02-01 Step 1. Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan. Stir over medium heat until sugar …
From bonappetit.com
4.6/5 (5)
Servings 2
  • Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set aside cherry sauce.
  • Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup chopped cherries. Divide batter between prepared ramekins. DO AHEAD Sauce and cake batter can be made 1 day ahead. Cover separately; chill.
  • Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.
  • Warm sauce over low heat. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Sift powdered sugar over; garnish with mint.


MOLTEN CHOCOLATE CAKES WITH CHERRY SAUCE RECIPE
molten-chocolate-cakes-with-cherry-sauce image
Step 1. Make cakes: Finely chop 3 oz. bittersweet chocolate and place in a medium bowl; set over a pot of simmering water. Add cream and stir until melted. Stir in almond extract. Advertisement. Step 2. Refrigerate for 25 minutes, …
From myrecipes.com


MOLTEN CHOCOLATE BABYCAKES | NIGELLA'S RECIPES | NIGELLA …
molten-chocolate-babycakes-nigellas-recipes-nigella image
Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter. Divide the batter …
From nigella.com


MOLTEN HEART CHOCOLATE CAKE | RICARDO
molten-heart-chocolate-cake-ricardo image
Cake. In a double boiler, melt the chocolate and butter. Set aside to cool. Meanwhile, in a bowl, beat the eggs and sugar with an electric mixer until the mixture turns pale, doubles in volume and falls from the beaters in ribbons, …
From ricardocuisine.com


MOLTEN CHOCOLATE CAKES WITH CHERRY COMPOTE | BETTER HOMES
Step 1. In a small saucepan bring orange juice just to boiling over medium heat. In a small bowl combine the sugar and cornstarch. Stir sugar mixture into orange juice mixture. Return to boiling. Cook and stir for 2 minutes more. Remove from heat. Stir in the fresh or thawed frozen sweet cherries and, if desired, brandy.
From bhg.com


MINIATURE CAKE RECIPES - RECIPE GOLDMINE
Burnt-Butter Baby Cakes. Cannoli Cakes. Caramel-Pecan Cheesecake Bites. Carrot Cake Mini Loaves. Cheesecake Cups. Cheesecakes in Orange Shells. Cherry Baby Cakes. Chocolate Cappuccino Cakes. Chocolate Cheesecake "Petit Fours".
From recipegoldmine.com


MOLTEN CHOCOLATE BABY CAKES - FOOD NETWORK
Method. 1) In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes. 2) Preheat the oven to 230C/Gas 8. 3) Set a heat-proof bowl over a saucepan of simmering water.
From foodnetwork.co.uk


MOLTEN CHERRY LAVA CAKES - MYCUPCAKEADDICTIONBLOG.COM
2017-03-20 Preheat a moderate oven (175°C/350°F) Pull out your 6 best maraschino cherries and place them on a napkin. Place all of your cake batter ingredients into a mixer. Start mixing on a low speed, and increase the speed once it begins to …
From mycupcakeaddictionblog.com


CHOCOLATE CHERRY THYME MOLTEN LAVA CAKE - NINJA TEST KITCHEN
Step 1. Pour 3 cups of water in the pot. Spray the ramekins with nonstick spray. Step 2. In a small bowl, add the butter and chocolate chips, microwave for 30 seconds and stir to combine. Continue to microwave and stir in 15 second increments until fully melted. Step 3.
From ninjatestkitchen.com


MOLTEN CHOCOLATE CAKES RECIPE - VALENTINE'S DAY DESSERT RECIPE
2009-01-28 2. In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute, and turn off the heat. Soak the cherries in the warm mixture until they ...
From delish.com


MOLTEN CHOCOLATE BABY CAKES RECIPE - RECIPES.NET
2022-03-24 Preheat the oven to 450 degrees F. In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute, and turn off the heat. Soak the cherries in the warm mixture until they plump up, for about 10 minutes. Set a heat-proof bowl over a saucepan of simmering water.
From recipes.net


MOLTEN CHOCOLATE CHERRY BABY CAKES RECIPE - FOOD.COM
Mar 29, 2015 - Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!
From pinterest.com


MOLTEN CHOCOLATE-CHERRY CAKES | RECIPE GOLDMINE RECIPES
Carefully pour remaining chocolate mixture into each dish. Bake for 13 to 15 minutes or just until top of each cake looks dry. (Do not over-bake.) Let stand in dishes 3 minutes. Loosen sides of each. Invert onto serving plates. Serve warm topped with sweetened whipped cream and a Chocolate Dipped Cherry. Yield: 6 molten cakes
From recipegoldmine.com


MOLTEN CHOCOLATE CHERRY CAKES RECIPE: HOW TO MAKE IT
Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.—Ki Russell, Greeley, Colorado Refrigerate the extra sauce and drizzle it over ice cream later in …
From stage.tasteofhome.com


MOLTEN CHOCOLATE BABYCAKES - WITH TWO SPOONS
2016-02-29 Preheat your oven to 400 degrees F and place a baking sheet (empty) in the oven at the same time. Using one of your ramekins, trace six circles on a sheet of parchment paper. Generously butter the ramekins. Cut out the circles, and place them in the bottom of your ramekins. Melt the chocolate (I use my microwave!
From withtwospoons.com


MOLTEN LAVA CHOCOLATE-CHERRY CAKE RECIPE — EAT THIS NOT THAT
2019-12-12 Though restaurant desserts are often loaded with fat and sugar, that doesn't mean you have to give up chocolate entirely. This chocolate-cherry cake recipe, complete with molten lava, has all the fun of the traditional lava cakes. With just one gram of fat and 247 calories per serving, this is definitely a healthier choice than a restaurant ...
From ragde.margrop.net


MOLTEN CHOCOLATE CAKES - THE BAKERMAMA
2021-12-05 Instructions. Preheat oven to 400°F. Grease 8 (4-ounce) or 6 (6-ounce) jars/ramekins with non-stick cooking spray and arrange on a rimmed baking sheet. In a large microwavable bowl, microwave the butter and chocolate in 30 seconds intervals until melted, about 2 minutes, whisking at each interval. Add sugars and whisk until well combined.
From thebakermama.com


CHOCOLATE CHERRY MOLTEN LAVA CAKES | TASTES OF LIZZY T
2020-09-22 Transfer the ramekins to a baking sheet and set aside. Melt. In a small microwave safe bowl, add the chocolate and butter and place in the microwave for 30 second increments until completely melted and smooth. Set aside to cool. Mix. In a large mixing bowl, add the egg, egg yolk, 3 Tablespoons sugar, and vanilla extract.
From tastesoflizzyt.com


MOLTEN CHOCOLATE CHERRY BABY CAKES - FOODGASM RECIPES
2017-05-02 Butter 6 (4-ouncramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin.
From foodgasmrecipes.com


MOLTEN CHOCOLATE CHERRY BABY CAKES RECIPE - FOOD.COM
Feb 4, 2017 - Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!
From pinterest.co.uk


MOLTEN CHOCOLATE CHERRY BABY CAKES RECIPE - FOOD.COM
Mar 23, 2016 - Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room tempera
From pinterest.com


MINI MOLTEN CHOCOLATE CAKES | RICARDO
With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter four 3/4 cup (180 ml) ramekins. Sprinkle with sugar. Place the ramekins on a baking sheet. In the microwave oven, melt the chocolate and butter for 1 minute or until the butter has melted. Let rest for 2 minutes without stirring.
From ricardocuisine.com


CHERRY-CHOCOLATE MOLTEN CAKES - PLAIN.RECIPES
Place the cherry pits, cinnamon stick and star anise pod in a cheesecloth and tie the ends shut. Place the cherries, sugar, kirsch/brandy and the cheesecloth in a saucepan. Cook over moderate heat for 15-20 minutes.
From plain.recipes


MOLTEN CHOCOLATE CAKES WITH CHERRY SAUCE RECIPE | COOKBOOK …
Molten Chocolate Cakes With Cherry Sauce Recipe: one of the 30,000+ recipes in addition to your own recipes that can be used to publish your own custom cookbook.
From cookbookcreate.com


MOLTEN CHOCOLATE CHERRY CAKES RECIPE: HOW TO MAKE IT | TASTE OF …
Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.—Ki Russell, Greeley, Colorado Refrigerate the extra sauce and drizzle it over ice cream later in …
From preprod.tasteofhome.com


MOLTEN CHOCOLATE CHERRY CAKES | RECIPE | CHERRY CAKE RECIPE, …
Mar 13, 2017 - Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.—Ki Russell, Greeley, Colorado. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


MOLTEN CHOCOLATE CHERRY BABY CAKES RECIPE - FOOD.COM
Feb 4, 2017 - Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!
From pinterest.ca


MOLTEN CHOCOLATE CAKES RECIPE - JEAN-GEORGES VONGERICHTEN | FOOD & WINE
Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet. In a double boiler, over simmering water, melt the butter ...
From foodandwine.com


MOLTEN CHOCOLATE CHERRY BABY CAKES RECIPE - FOOD.COM
Jan 31, 2015 - Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!
From pinterest.ca


EASY CHOCOLATE CHERRY CAKE - GRANNY'S IN THE KITCHEN
2021-12-10 Instructions. Add cake mix and ingredients listed on the box (eggs, oil, etc.) to a large mixing bowl. Whisk together until you have a smooth batter. Pour half the can of cherry pie filling into the bowl of batter and stir to incorporate. Reserve the …
From grannysinthekitchen.com


MOLTEN CHOCOLATE CHERRY BABY CAKES RECIPE - TEXTCOOK
1/4 cup (1/2 stick) unsalted butter, cut into small pieces; 1 16-ounce bag frozen pitted dark sweet cherries, halved, thawed, undrained; 1/4 teaspoon ground cinnamon
From textcook.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #desserts     #cakes     #chocolate

Related Search