Warm Chocolate Melting Cake Recipes

CARNIVAL WARM CHOCOLATE MELTING CAKE RECIPE

Steps:

• Melt butter and chocolate
• Mix eggs and sugar and whisk for a few minutes. Add flour.
• Add the egg mixture to the melted chocolate. Stir together.
• Pour the mix in greased ramekins.
• Bake at 390 degrees for 14 minutes.
• Serve with vanilla ice cream.

CHOCOLATE MELTING CAKE

Steps:

• Spread butter in ramekins to grease the dishes.
• In a small bowl melt together chocolate and butter in the microwave. Melt for 30 seconds and stir, and repeat until chocolate and butter are melted.
• Whisk together eggs, egg yolks, and sugar until they are lighter in color and foamy.
• Add melted chocolate to the egg mixture.
• Stir in vanilla extract, salt, and flour.
• Pour batter into the ramekins.
• Cover dishes with plastic and refrigerate for 30 minutes. You can refrigerate these for up to 4 hours.
• Bake at 350 degrees for approximately 12 to 15 minutes. The tops will be firm, but the insides will be melting.
• Dust with powdered sugar and serve with a scoop of ice cream if desired.

WARM CHOCOLATE MELTING CUPS

Steps:

• In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl., In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture., Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberries if desired. Serve immediately.

CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate and butter in microwave at 50% power (Defrost)
• Sift flour into pitcher, add sugar, add eggs, mix together.
• Fold in melted chocolate and butter mix
• Pour into small Glass Ramekins (about 3" across)
• (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
• Preheat Oven to 300.
• Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
• Place Heart Stencil on top of dessert and sift powdered sugar.
• Serve Warm.
• This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.

WARM CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate and butter in double boiler. Remove from heat.
• Mix four of the eggs with the sugar and whisk for a few minutes. Add flour and mix, then add the other three eggs.
• Add egg mixture slowly to the melted chocolate mixture.
• Pour the mixture into dessert ramekin cups.
• Bake directly in the oven at 400 degrees for 15 - 20 minutes.
• Serve with vanilla ice cream, or garnish with shaved sweet chocolate, chocolate sauce or powdered sugar.

WARM CHOCOLATE CAKE

Steps:

• In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
• Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
• Preheat oven to 450 degrees F.
• Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.