Chilis Molten Chocolate Cake Recipes

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COPYCAT CHILI'S MOLTEN LAVA CAKE RECIPE



Copycat Chili's Molten Lava Cake Recipe image

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 10

1 cup milk chocolate chips (or semi sweet)
1/2 cup butter
1 cup powdered sugar
3 eggs
1 egg yolk
1/2 teaspoon vanilla extract
6 Tablespoons flour
caramel sauce, for drizzling
vanilla ice cream
Smuckers Chocolate Magic Shell ice cream topping, for drizzling

Steps:

  • Preheat oven to 400 degrees F.
  • In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
  • Whisk in powdered sugar until combined.
  • Add 3 eggs and 1 egg yolk, and whisk until combined.
  • Add vanilla and flour and mix again.
  • Generously spray four 1 cup [oven-safe cups|http://amzn.to/1YehPHM] with cooking spray, and evenly fill with batter.
  • Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
  • Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
  • Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.

Nutrition Facts : Servingsize 1 serving, Calories 2792 kcal, Fat 162 g, SaturatedFat 100 g, Cholesterol 429 mg, Sodium 904 mg, Carbohydrate 331 g, Sugar 265 g, Protein 37 mg

COPYCAT "CHILI'S" MOLTEN CHOCOLATE CAKE



Copycat

I AM SOOOOOO ADDICTED TO THIS!!!! I can't get enough of it, you will need to have a sweet tooth to eat this!

Provided by Brandy Bender

Categories     Chocolate

Time 30m

Number Of Ingredients 19

FOR THE CAKES:
6 Tbsp butter, unsalted (2 tablespoons melted, 4 tablespoons at room temp.)
1/2 c natural cocoa powder (not dutch-process), plus more for dusting
1 1/3 c all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp milk
1/4 c vegetable oil
1 1/3 c sugar
1 1/2 tsp vanilla extract
2 large eggs, at room temp.
FOR THE FILLING AND TOPPINGS
8 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
4 Tbsp butter, unsalted
1 Tbsp light corn syrup
caramel sauce, for drizzling
1 pt vanilla ice cream

Steps:

  • 1. Preheat the oven to 350 degrees. Make the cakes: Brush the four 1 1/4 cup brioche molds or jumbo muffin cups with the 2 tablespoons of melted butter. Dust the molds with cocoa powder and tap out the excess.
  • 2. Whisk the flour, baking soda, baking powder, and salt in a small bowl. Bring milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
  • 3. Combine the vegetable oil, 4 tablesoons room-temperature butter and sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
  • 4. With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more then three-quarters of the way.
  • 5. Transfer the mold to a baking sheet and bake until tops of the cakes are domed and the centers are barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
  • 6. MAKING THE FILLING: Microwave the chocolate, cream, butter, and corn syrup in a microwave safe bowl in 30 second intervels, stirring each time, until chocolate starts to melt, 1 minute 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
  • 7. Use the tip of the paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
  • 8. Use the knife to cut a 1 1/2 inch circle on the top of each cake, cutting almost to the bottom.
  • 9. Hollow out the cakes with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
  • 10. Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
  • 11. Plug the hole with the cake scraps. Save or discard any remaining scraps.
  • 12. Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE



Almost-Famous Molten Chocolate Cake image

Most people think of one dish when they think of Chili's: baby back ribs. Ever since that "I want my baby back..." jingle, ribs have been the star (along with comically oversized margaritas). But regulars covet something else: The Molten Chocolate Cake, oozing with warm chocolate ganache and topped with vanilla ice cream covered in a chocolate shell. The dessert debuted in 1998, and now Chili's sells more than 6 million a year - not bad for a chain that started out as a lone Dallas hamburger joint. Readers like Nikki Lazzara from Park Ridge, IL, have been asking us how to make the cake, but Chili's won't give up the recipe. So our chefs created this perfect imitation.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 4 molten chocolate cakes

Number Of Ingredients 17

6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling
1 pint vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
  • Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
  • Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
  • With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
  • Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

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