ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE
Most people think of one dish when they think of Chili's: baby back ribs. Ever since that "I want my baby back..." jingle, ribs have been the star (along with comically oversized margaritas). But regulars covet something else: The Molten Chocolate Cake, oozing with warm chocolate ganache and topped with vanilla ice cream covered in a chocolate shell. The dessert debuted in 1998, and now Chili's sells more than 6 million a year - not bad for a chain that started out as a lone Dallas hamburger joint. Readers like Nikki Lazzara from Park Ridge, IL, have been asking us how to make the cake, but Chili's won't give up the recipe. So our chefs created this perfect imitation.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 4 molten chocolate cakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
- Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
- Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
- With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
- Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
CHOCOLATE MOLTEN CAKES
Provided by Claire Robinson
Time 33m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Butter 4 (6-ounce) ramekins and set aside.
- Over a double boiler, melt the butter and chocolate, whisking until smooth. Whisk in the sugar and transfer to a medium bowl. Whisk in the eggs and flour until smooth. Pour the batter into the prepared ramekins about 2/3 full. Place 1 of the small chocolate squares right in the middle of each cake and press down with your fingers so it rests in the middle of the ramekin. Bake the cakes until slightly puffy and set around the edges, 20 to 25 minutes. Don't worry if your cake tester comes out wet, the center should still be loose.
- BYOC: Use a nice sea salt to garnish, or try toasted coconut flakes, toasted and chopped nuts, fresh berries in the summer or freshly whipped cream.
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 CAKE
Steps:
- For the cake: Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
- For the ganache: Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
- For the mint sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.
CHOCOLATE MOLTEN CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 10 to 12 cakes
Number Of Ingredients 14
Steps:
- Gather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan.
- Preheat oven to 350 degrees F.
- Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture.
- Beat egg whites to soft peaks and add confectioners' sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions.
- Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce.
- Boil sugar and water. Put in vanilla bean, cut in half lengthwise and scraped, and bay leaves into boiling mixture. Allow to infuse for at least on hour, (off of heat) and then, remove bean and leaves. Keep sauce refrigerated.
- Yield: 1 1/2 cups sauce
MOLTEN CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.
- Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.
- Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
- Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.
- Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.
- Cool just a few minutes and unmold each cake onto a plate.
FOOD NETWORK MOLTEN CHOCOLATE CAKE
These little cakes are to die for! I first made them for my husbands' boss' Christmas Party. Makes 12 so it is a great desert for a crowd. I have been asked almost weekly to make this for my family = no special occasion needed! I have found that the batter is much better when it is allowed to chill overnight is a sealed container. Garnish with raspberry sauce and fresh raspberries or white chocolate ganache or satin chocolate mint sauce, the possibilities are endless.
Provided by From the Burg
Categories Dessert
Time 40m
Yield 12 ramekins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the chocolate and butter together.
- Cool slightly.
- In a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar.
- Whisk this into the chocolate mixture then whisk in the flour.
- Fill 12 greased 4-ounce ramekins with the batter and refrigerate overnight or until ready to bake or bake immediately.
- Bake in a preheated 450°F oven for approximately 10 minutes.
- Serve in the ramekin or I invert on a plate and garnish.
- Cooking time varies depending on everything - just watch the cakes -- cook them until they don't "jiggle" much anymore and the top is cracked and lifted slightly. It takes a bit of practice to get it just right. Also good cooked completely.you decide how much yummy-gooey chocolate you want.
Nutrition Facts : Calories 401.4, Fat 25.6, SaturatedFat 14.9, Cholesterol 231.9, Sodium 225.6, Carbohydrate 38.4, Fiber 0.3, Sugar 29.5, Protein 5.7
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