Applebees Triple Chocolate Meltdown Leak Recipes

Steps:

• Preheat oven to 425ºF. Heavily butter and then flour 8 (1-cup) ramekins or coffee cups. Set cups on a cookie sheet. Chop chocolate into small even pieces. Melt with the butter in a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first one or two minutes, until only a small chunk of solid chocolate remains). Remove from heat and stir until melted, smoother and cooled.
• Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes. The mixture will become thick like cream and become beige-colored. Fold in the cooled chocolate and vanilla extract. Sift the flour over chocolate and fold in . Pour batter into prepared cups. Bake 7 minutes. Pull out of oven and tuck a piece of frozen lava deep into the center of the half-baked batter in each cup. Return to oven and bake for 6 to 7 minutes more. Cakes will rise straight over the rims of the cups and may crack slightly. Cool in cups on a wire rack for 10 minutes.
• Chop chocolate evenly. In a saucepan, heat half the cream with sugar until it boils. Remove from heat. Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again, patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups.
• To assemble, make Chocolate Sauce. Drizzle Chocolate Sauce in a north-south zigzag over the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going east-west to create a feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with fresh berries. Serve warm. When cut, chocolate will spill out of the warm cake.

Steps:

• Heat oven to 350°F Grease and flour (with cocoa powder) 12 king size muffin cups (two 6 tin pans).
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
• Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
• Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool a bit (about 5 to 10 minutes) and extract from pans very carefully immediately to prepare for next step.
• once extracted we need to do some trimming to make it look like a bundtling since it's very hard to prevent these from sticking and breaking in a bundtling shaped pan.
• once extracted carefully trim off the top part about 1 CM from the part that was puffed up in the muffin pan when they came out is removed, it should be level when inverted and placed on plate ready for next step.
• once inverted over on plate, trim a small round hole in top in center of cake but don't go all the way to the bottom, should start about 1 CM from edge of top and go down no more than 1 CM from bottom of cake. going down too far will cause cake to leak out fudge filling and drain out.
• melt chocolate sauce in microwave following instructions on bottle without cap until good and hot and thin enough to pour. use metal tongs to handle it, will be hot. pour chocolate sauce into hole in center of cake and drizzle some over edges.
• throw peanut butter bottle with cap and paper removed into microwave or run under hot water to soften it, drizzle over cake into sauce. will make cake look like it's painted.
• serve hot with soup/cake spoon.

Steps:

• Cake Instructions.
• 1. Preheat oven to 350°F Line two 6 cake mini Bundt cake pans with tin foil and spray inside of tinfoil with pam (hint: cut foil into small square pieces to line pans with it).
• 2. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; mix until well blended, and then beat on high speed with electric mixer for 2 minutes. Then mix in boiling water with electric mixer (BATTER WILL BE THIN). Pour batter evenly into prepared pans.
• 3. Bake 25 minutes or until wooden pick inserted in center comes out clean. use knife or shrimp skewers to loosen and carefully remove tinfoil covered cakes from pans and remove tin foil from them and either place them onto prepared plates for serving or freeze them for reheating later.
• Chocolate Sauce Instructions.
• 1. Mix together cornstarch and 1 cup water to prevent cornstarch from clumping.
• 2. In a medium saucepan, mix together cornstarch and water mix, sugar, 1/2 cup of corn syrup, and cocoa powder until well blended and mixture looks like liquid chocolate.
• 3. Bring to a boil over medium heat STIRRING CONSTANTLY to prevent scorching. Once it's just begun to simmer and boil, remove from heat and stir in the other 1/2 cup of corn syrup, and chopped chocolate until melted. chocolate sauce must be right thickness, too thin it will get sucked into the cakes, too thick it won't glaze right.
• Final Cake Preparation Instructions.
• 1. Serve Cakes on dinner plates, put cake on one side of dinner plate and put a scoop of vanilla ice cream on the other side of dinner plate.
• 2. Carefully pour some of the chocolate sauce into the center hole in the mini Bundt cake until it fills up the hole. Carefully drizzle sauce in a crisscross pattern over plate, cake and ice cream; it should look like what you see in the photo above when done properly. use a chocolate spreading paint brush to paint sauce all over cake to give it that nice looking wet glaze effect.
• 3. Serve cakes hot and watch them blow your friends minds away.