Mini Molten Chocolate Cakes By Fritz Knipschildt Chocolatier Recipes

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

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.

Steps:

• COMMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste of (which allows you plenty of latitude!). Good chocolate will appeal to all of your senses, and if the brand you are eating and cooking doesn't excite your taste, smell, touch, sight and hearing, switch brands. When deciding on what chocolate to choose, taste and smell are important. The chocolate should feel firm and supple, look glossy and smooth, and break with a pleasing "snap.".
• COMMANDMENT #2: Never Neglect Ganache. Ganache is the magical amalgamation of chocolate and cream. It is both the chocolatier's workhorse and fairy godmother. When heated, it's a sauce or a glaze; when cooled it's a truffle or a frosting.
• COMMANDMENT #3: Always Reinvent Your Cookies. Change up chocolate chip cookies with white or milk chocolate chunks or chips. Oh, and most cookies are better if you drizzle them with melted chocolate.
• COMMANDMENT #4: Don't Turn Your Nose Up at the Microwave. I almost always melt chocolate in the microwave these days. It's ready when the liquid pool appears soft and shiny.
• COMMANDMENT #5: Store Your Chocolate Wisely. Store chocolate in a cool, dark place. Make sure it's well wrapped. The refrigerator is not the best place to store chocolate because of the humidity.
• COMMANDMENT #6: More is Best. Never hesitate to cut brownies into larger squares than the recipe indicates.
• COMMANDMENT #7: Stay Away From Hot Cococa Mix. When a recipe calls for cocoa powder, remember it means unsweetened cocoa powder (not hot cocoa mix!).
• COMMANDMENT #8: When You Make Truffles-Wear Latex Gloves. They'll keep the ganache from sticking to your warm palms.
• COMMANDMENT #9: Adhere to the Golden Rules of Ganache. Rule #1: When you make ganache, always pour the hot cream over chopped chocolate. Never melt the chocolate first. Rule #2: Don't refrigerate hot or even warm ganache or the fat will separate. Let it cool to room temperature first.
• COMMANDMENT #10: Don't Substitute Milk Chocolate for Dark Chocolate. The milk solids in milk chocolate are heat sensitive, which is why you can't substitute milk chocolate for dark chocolate in baking recipes.
• NOTE: A few delicious recipes from Fritz Knipschildt's Chocopologie: Mini Molten Chocolate Cakes and Chocolate Martini Cocktail.

Steps:

• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
• Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
• Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
• Remove from the oven and dust with powdered sugar. Serve warm.

Steps:

• Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
• Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.