SUPER EASY MOLTEN CHOCOLATE CAKE
Martha Stewart's SUPER EASY, SUPER RICH molten chocolate cake. I always thought making these would be so hard, but this is SO EASY! They're small (individual cupcake sized), but I'm sure you could use ramekins or something. They're also crusted with sugar after they come out of the oven. mmm. Martha said it makes exactly 6 cakes (1/4 cup of batter each), but I guess my muffin tins must run small, because I filled 6 and had enough for 2 more left over. I would butter and sugar extra tins first, and then wipe them out if they're unneeded, because it's hard to butter and sugar tins when there's batter in some. You can also melt the chocolate either in the microwave (use 1-2 minute increments, and stir between), or in a double boiler over the stove.
Provided by miraclelove77
Categories Dessert
Time 25m
Yield 6-8 cakes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
- 2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
- 3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
- 4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
- 5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 171.8, Fat 10.1, SaturatedFat 5.7, Cholesterol 113.3, Sodium 133.7, Carbohydrate 16.6, Fiber 0.2, Sugar 11.2, Protein 3.9
CHOCOLATE MOLTEN CAKES
Provided by Claire Robinson
Time 33m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Butter 4 (6-ounce) ramekins and set aside.
- Over a double boiler, melt the butter and chocolate, whisking until smooth. Whisk in the sugar and transfer to a medium bowl. Whisk in the eggs and flour until smooth. Pour the batter into the prepared ramekins about 2/3 full. Place 1 of the small chocolate squares right in the middle of each cake and press down with your fingers so it rests in the middle of the ramekin. Bake the cakes until slightly puffy and set around the edges, 20 to 25 minutes. Don't worry if your cake tester comes out wet, the center should still be loose.
- BYOC: Use a nice sea salt to garnish, or try toasted coconut flakes, toasted and chopped nuts, fresh berries in the summer or freshly whipped cream.
MOLTEN CHOCOLATE CAKES
Molten chocolate cakes, also known as lava cakes, are rich individual chocolate cakes with oozing molten centers.
Provided by Jennifer Segal, adapted from
Categories Desserts
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 416, Fat 31 g, Carbohydrate 35 g, Protein 5 g, SaturatedFat 18 g, Sugar 29 g, Fiber 2 g, Sodium 85 mg, Cholesterol 174 mg
MOLTEN CHOCOLATE CAKES
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
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
MOLTEN CHOCOLATE CAKES
If you know a chocolate lover, here's a delectable way to make his or her dreams come true. Set one of these yummy oh-so-chocolaty cakes in front of them. The whole family loves the rich syrupy center inside these cakes.-Deanna Kymer, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 578 calories, Fat 38g fat (21g saturated fat), Cholesterol 300mg cholesterol, Sodium 275mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein.
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
QUICK AND EASY MOLTEN CHOCOLATE CAKES
Got a chocolate craving? These perfect individual-size cakes can be whipped up and baked in less than half an hour! These warm cakes of chocolatey goodness can be doubled for a small dinner party, or halved for a romantic dessert for two. From Kraftfoods.com.
Provided by caffeine junkie
Categories Dessert
Time 29m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 704.7, Fat 44.1, SaturatedFat 26, Cholesterol 292.8, Sodium 263.4, Carbohydrate 74.2, Fiber 2.5, Sugar 60.4, Protein 9.5
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 CHOCOLATE CAKES
Steps:
- Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
- Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
- Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
- Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
- Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.
FRENCH MOLTEN CHOCOLATE CAKE
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
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
CHOCOLATE MOLTEN CAKES
Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page's favorite dessert on the menu at La Boucherie. Try it, and you'll understand why.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 877 calories, Fat 68g fat (39g saturated fat), Cholesterol 359mg cholesterol, Sodium 255mg sodium, Carbohydrate 67g carbohydrate (60g sugars, Fiber 7g fiber), Protein 12g protein.
MOLTEN CHOCOLATE CAKES
Categories Cake Chocolate Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
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.
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- 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 with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
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