Flourless Molten Spice Cake Recipes

Steps:

• Have all ingredients at room temperature before you start.
• Preheat the oven to 400° F.
• Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
• Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
• Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
• Beat egg whites with cream of tartar until soft peaks form.
• Gradually add sugar, beating on high speed until stiff but not dry.
• Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
• Fold in remaining whites.
• Spoon into prepared muffin tins.
• (If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
• This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
• Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
• Place a cake rack over the pan and invert.
• The cakes will fall out.
• Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.

Steps:

• Preheat oven to 425°.
• Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
• In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
• Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
• Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
• Let the chocolate and butter melt; remove from heat.
• Let mixture cool slightly by stirring occasionally, about 5 minutes.
• Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
• Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
• Fill them 3/4 of the way full and place on a baking sheet.
• Bake for 10-12 minutes, depending on how gooey you'd like the centers.
• Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
• For Frosting:
• Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
• For Caramel:
• Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)