Valentines Day Molten Chocolate Cakes For Two Or More Recipes
VALENTINE'S DAY MOLTEN CHOCOLATE CAKES FOR TWO (OR MORE!)
OMG! These are to die for!!! Got these out of our local paper for the holiday and just made them. I used Giardelli's bittersweet choc. chips, Sucanat and whole wheat flour, but you may use whatever you have. I doubled the recipe and got 5 custard cup sized cakes. If you want more choc. lava, bake them for 10 minutes, less, 11-12. This is so quick and easy and it looks like you slaved in the kitchen, yet takes a total of 20 minutes from beginning to end! Wish I would have seen the recipe b4 my anniversary (which happens to be the 15th).
Provided by WI Cheesehead
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- If making and serving the cakes at once, preheat oven to 425°F Butter two 3/4-cup ceramic ramekins or ovenproof glass custard cups.
- In double boiler or in the microwave, melt butter with the chocolate, stirring to combine. Remove from heat immediately.
- In medium bowl, whisk egg and yolk lightly, then add sugar and salt ans whisk until blended and slightly paler and thickened, about 1 minute.
- Slowly whisk in the melted chocolate, in a stream, then whisk in flour.
- Divide batter between buttered ramekins.
- At this point, ramekins can be refrigerated for a day if preparing in advance; cover them loosely with plastic wrap once they're cool.
- Bake cakes on a baking sheet in preheated oven about 10 minutes if preparing immediately, up to 14 minutes if baking after refrigerating. Go by appearance, rather than time: The cakes should be firm on the outside and dry across the top, but the center 1 inch or so should still be quite wobbly.
- Remove from oven and let stand 1 minute. Run knife around sides to loosen, then turn them out onto individual serving plates.
- Sift powdered sugar over them, if desired, and serve with a scoop of vanilla ice cream.
Nutrition Facts : Calories 366.6, Fat 27.6, SaturatedFat 16.1, Cholesterol 261.2, Sodium 119.5, Carbohydrate 25.3, Fiber 0.2, Sugar 19.2, Protein 5.4
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
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
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