CHOCOLATE MELTING CAKE
We discovered this dessert on Carnival Cruise lines, but the measurements were in odd sizes. We revised this to work with standard purchase sizes, AND changed from fresh eggs to pasteurized eggs, since the recipe does not fully cook the eggs in the center of the dessert. If you follow the directions exactly, this dessert is as easy as it is delciious. Note that it can be made ahead and held in the refrigerator until you are ready to finish and serve it, so it's perfect for entertaining.
Provided by Peach Brandy Cottage
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
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
Our cruise waiter gave us the recipe for this "OH-SO-LUCIOUS" dessert that was a favorite at everyone at our table. The measurements sound a little strange but all the women worked on converting it from the oz measurements to cups, etc. Now you don't have to wait for your next cruise to have some.
Provided by BamaKathy
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1289.3, Fat 113.1, SaturatedFat 68.1, Cholesterol 537.9, Sodium 591.4, Carbohydrate 72.8, Fiber 13.8, Sugar 26.5, Protein 25
MELTING HEART CAKES
Steps:
- For the frozen hearts: Press the softened sorbet into 4 cavities of an 8-cavity silicone heart mold (2 1/4-inch hearts). Freeze at least 6 hours and up to overnight.
- For the chocolate domes: Melt the chocolate in a double boiler. Once completely melted, let the chocolate cool to about 90 degrees F. The chocolate should still be melted and warm, not set.
- Meanwhile, wash and dry the outside of 4 medium round balloons. Inflate the balloons so they are about 5 inches in diameter.
- Holding onto the tied end of a balloon, dip it into the melted chocolate so that two-thirds of the balloon is covered in chocolate. Let the excess chocolate drip off. Place the balloon chocolate-side up in a coffee mug. Repeat with remaining balloons and chocolate. Let set at room temperature until hardened, 4 to 6 hours.
- Once the chocolate is complete set and hard, very carefully pop each ballon with a knife and remove it from the interior of the chocolate dome. Place the domes open-side down on a warmed baking sheet and gently swirl to create a smooth edge. Transfer to a clean baking sheet lined with parchment paper. Store in a cool place.
- For the white chocolate sauce: In a medium pot, heat the cream over medium-low heat until hot and bubbling around the edges. Immediately add the white chocolate chips and vanilla and whisk until the chocolate is completely melted and incorporated into the cream. Keep warm until ready to serve. You can make the sauce in advance and store in an airtight container in the refrigerator; reheat in a pot over low heat before serving, adding more cream if needed to thin it out.
- For the assembly: In a medium mixing bowl, combine the crumbled sandwich cookies, brownies and fresh and freeze-dried raspberries. Gently toss to combine.
- Line up 4 plates or wide shallow bowls (like pasta bowls). Place a 3-inch ring mold in the center of one of the plates and spoon in a quarter of the fruit and crumble mixture. Carefully remove the cutter. Repeat on the remaining plates. If you don't have a 3-inch cutter, neatly spoon the mixture into the center of each plate in a circle about 3 inches in diameter.
- Make sure the white chocolate sauce is nice and hot and transfer to a measuring cup or small pitcher.
- Working quickly, remove the raspberry sorbet hearts from the molds and place one onto each portion of the crumble mixture. Carefully cover each heart with a chocolate dome. Present to your guests and pour the hot chocolate sauce over the dome to melt and reveal the dessert.
MELTING CHOCOLATE CAKE (FROM CARNIVAL CRUISE LINES)
Absolutely one of the FINEST chocolate desserts I've ever eaten. I even repeated our visit to the dining room just so I could have another go at this dessert before we got off the boat. Carnival passed this recipe out in the dining room the last night of the cruise and I'm SOOO happy they did!
Provided by T-Logan
Categories Dessert
Time 30m
Yield 8 ramekins, 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate and butter together.
- Mix half of eggs and sugar and whisk for a few minutes. Add flour. Then add rest of the eggs.
- Add egg mix to the melted chocolate mix.
- Pour mixture in individual ramekin cups.
- Bake in oven at 390 degrees (200 celsius) for 15-20 minutes.
- To serve, sprinkle top with powdered sugar and serve with a scoop of vanilla ice cream on the side.
Nutrition Facts : Calories 451.4, Fat 37.1, SaturatedFat 22.1, Cholesterol 192.8, Sodium 236.9, Carbohydrate 29.3, Fiber 4.6, Sugar 11, Protein 9.7
MELTED CHOCOLATE GANACHE
Provided by Sarah Magid
Categories Chocolate Quick & Easy Organic Butter
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place the butter and chocolate in the top of a double boiler or in a stainless-steel bowl placed over a saucepan one-quarter full of water. Over medium-high heat, stir the mixture frequently with a rubber spatula until the chocolate is almost melted. Remove from the bottom pan and stir until the chocolate has finished melting.
- Cool for 15 minutes or more, until thickened, before using.
WARM CHOCOLATE MELTING CUPS
These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light-less than 200 calories apiece! -Kissa Vaughn, Troy, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 51mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
MELTING BELGIAN CHOCOLATE CAKE
Make and share this Melting Belgian Chocolate Cake recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 23m
Yield 6 small cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees.
- Butter 6 (6 oz) custard cups.
- Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
- Set cups on baking sheet.
- In microwave safe bowl, combine chocolate and butter.
- Microwave on medium 1-3 minutes or until almost melted.
- Stir until smooth.
- With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
- Stir in chocolate mixture.
- Stir in flour until thoroughly blended.
- Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
- In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
- When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
- Place on wire rack; cover loosely with foil.
- Let stand 4 minutes.
- With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
- Serve immediately; pass whipped cream separately.
- Store in refrigerator.
Nutrition Facts : Calories 489.8, Fat 38.6, SaturatedFat 22.9, Cholesterol 301.9, Sodium 53.6, Carbohydrate 30.4, Fiber 0.3, Sugar 21.2, Protein 6.3
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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