Molten Chocolate Cake Wcaramel Center Recipes

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Serve immediately and drizzle with Espresso Creme Anglaise.
• Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.

MOLTEN CHOCOLATE CAKES

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.

MOLTEN CHOCOLATE CAKES

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.

EASY CHOCOLATE MOLTEN CAKES

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.

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
• Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
• To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

MOLTEN CHOCOLATE CAKE

Steps:

• 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. Whisk in heavy cream and vanilla. Add the flour and whisk until just combined.
• In a separate bowl, whisk the eggs with a hand-held mixer on high speed until pale yellow and airy, about 5 minutes. Using a rubber spatula, fold the egg mixture into the chocolate mixture until well blended. The batter will be thin and bubbly.
• Pour batter into prepared jars/ramekins, filling each one almost full. Bake for 13-14 minutes until cakes are set around the edges, but soft in the centers. Let stand a few minutes before serving right out of the jars or inverting ramekins onto plates.
• Notes: Batter can be made the day ahead and the jars can be placed in the refrigerator until you're ready to bake and serve. They're best served warm right out of the oven, but they reheat nicely in the microwave.

MOLTEN CHOCOLATE CAKE W/CARAMEL CENTER

Steps:

• 1. Preheat oven to 325 degrees. Grease 12 muffin cups
• 2. Combine butter and chocolate in a double boiler; cook stirring continually until chocolate is melted. let stand to cool slightly. **NOTE: You can melt the chocolate chips and butter in the microwave using the DEFROST setting stirring occassionally for 4 minutes
• 3. Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened about 5 minutes.
• 4. Add flour gradually; beating at low speed.
• 5. Add chocolate mixture and beat until thick and glossy; about 3 minutes
• 6. Fill the prepared muffin cups 2/3 fill. Bake the cakes for 5 minutes.
• 7. Meanwhile, combine carmaels and 2 T evaporated milk in a double boiler. Cook, stirring continually until caramels are melted.
• 8. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup; bake for 8 minutes longer.
• 9. Invert cakes onto individual serving plates
• 10. Stir remaining evaporated milk into remaining caramel mixture; serve with warm cakes.

CHOCOLATE CAKE WITH MOLTEN CARAMEL CENTER

Steps:

• For the salted caramel: Heat the sugar in a medium dry frying pan over medium heat, without stirring but shaking the pan intermittently to disperse some of the sugar, until fully melted and a dark golden brown, 2 to 3 minutes.
• Take the pan immediately off the heat and whisk in the salt and half of the cream; the mixture will bubble up very quickly. Add the other half of the cream once it has stopped bubbling so vigorously. Once all the cream is added and it has stopped bubbling, whisk in the butter. Place the pan over medium-low heat and cook, whisking, until the mixture has thickened slightly, another 2 minutes.
• Pour the hot caramel into an ice cube tray and place in the freezer for 3 hours or overnight. You should be able to make between 8 and 10 caramels roughly 1/2 inch in size, depending on your ice cube tray. The salted caramel cubes can also be kept in the freezer for 2 weeks for later use.
• For the chocolate cake: Preheat the oven to 200 degrees C/390 degrees F.
• In a medium bowl, beat the egg and sugar with a hand whisk until the mixture appears light and fluffy, 1 to 2 minutes.
• Put the chocolate and butter in a heatproof bowl and place over a double boiler, stirring occasionally, until completely melted, 1 to 2 minutes. Remove the bowl of chocolate from the heat and slowly pour over the egg mixture. Whisk until combined. Sift in the flour and stir the mixture together gently with a spatula until all of the flour is incorporated.
• Using some spare soft butter, grease the inside of 2 chocolate fondant molds (roughly 3 inches in diameter and 2 inches deep). Place the cocoa powder into the bottom of one mold. Rotate the mold, tipping the excess cocoa powder around the edges until the mold is completely coated. Tip the excess cocoa powder into the second mold and repeat the process. Tip out any remaining cocoa powder from the mold once finished.
• Using a tablespoon, fill the molds up two-thirds of the way with the chocolate mixture. Remove 2 caramel cubes from the freezer and push a cube into the center of each cake, making sure the caramel is covered by the chocolate batter.
• Bake until the tops have formed a slight crust and the cakes start to pull away from the sides of the molds, about 11 minutes. Immediately remove the cakes from the oven. Place a serving plate on top of each mold and flip it over, releasing the cakes. Serve immediately with cream or ice cream.

MOLTEN CHOCOLATE CAKE

Steps:

• 1. Preheat the oven to 375°F. Liberally grease the ramekins with softened butter and dredge the inside with sugar. Line the prepared ramekins on a baking sheet and set aside.
• 2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks, and 3/4 cup sugar on medium-high speed until very pale and nearly tripled in volume (the foam will hold a "ribbon" when drizzled over itself), about 10 minutes.
• 3. While the eggs are whipping, in a bowl set over a pan of barely simmering water, melt the chopped bittersweet and unsweetened chocolates with 1 1/4 cup butter. Keep warm.
• 4. Transfer the egg foam to a large mixing bowl and add the melted chocolate. Gently fold until almost completely combined. Sprinkle the flour over the mixture and continue folding just until the flour is incorporated and the batter is blended.
• 5. Divide the batter among the prepared ramekins, filling them almost to the top. Bake until the edges are set and the middle of the cake is starting to dry and sink slightly, about 10 minutes (take care not to overbake the cakes or the center will not be molten). Using a small sharp knife, loosen the edges of the cakes then invert each one onto a serving plate. Dust with confectioners' sugar, if desired, and serve warm.