Chocolate Molten Cake With White Chocolate Skull Recipes

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CHILI'S WHITE CHOCOLATE MOLTEN CAKE



Chili's White Chocolate Molten Cake image

Okay, the whole family had this delicious dessert at Chili's more than once. We all LOVED it. The problem was, we could not find a recipe for it anywhere. So we adopted our own....and we think we did really good. Also, this is way too easy to taste so good!

Provided by msweat3

Categories     Dessert

Time 33m

Yield 1 cake

Number Of Ingredients 9

18 ounces Duncan Hines yellow cake mix
1 (12 ounce) package nestle white chocolate chips
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 -2 teaspoon vanilla extract
vanilla ice cream
raspberry sauce
vanilla bark (optional)

Steps:

  • Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray.
  • Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
  • So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
  • You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.

Nutrition Facts : Calories 4929.9, Fat 256.3, SaturatedFat 89, Cholesterol 692.4, Sodium 3901.8, Carbohydrate 604.9, Fiber 5.7, Sugar 425.5, Protein 61.5

MOLTEN CHOCOLATE CAKE



Molten Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 36m

Yield 12 servings

Number Of Ingredients 13

8 ounces plus 6 tablespoons butter
10 ounces bittersweet chocolate
6 yolks
6 eggs
3 cups powdered sugar
1 cup flour
2 cups heavy cream
8 ounces white chocolate, chopped
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
1 teaspoon mint extract

Steps:

  • For the cake: Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
  • For the ganache: Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
  • For the mint sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.

CHOCOLATE MOLTEN CAKE



Chocolate Molten Cake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 10 to 12 cakes

Number Of Ingredients 14

Clarified butter
Cocoa powder
7 ounces Valrhona extra-bitter chocolate
7 tablespoons soft butter
6 eggs, separated
1/2 cup almond flour
1/2 cup cake flour
1/2 cup confectioners' sugar
10 to 12 ounces Valrhona semi-sweet chocolate
Bay leaf sauce (recipe follows
1 cup sugar
1/2 cup water
1 vanilla bean
4 fresh bay leaves

Steps:

  • Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan.
  • Preheat oven to 350 degrees F.
  • Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture.
  • Beat egg whites to soft peaks and add confectioners' sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions.
  • Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce.
  • Boil sugar and water. Put in vanilla bean, cut in half lengthwise and scraped, and bay leaves into boiling mixture. Allow to infuse for at least on hour, (off of heat) and then, remove bean and leaves. Keep sauce refrigerated.
  • Yield: 1 1/2 cups sauce

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