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.
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.
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 OOOOZY CAKE
What I've heard about this recipe is it was created by Chef Joel Robachen of Jamoin in Paris for Valrhona Chocolate Company. He taught it to Jean-Georges Vongerichten and I learned it from one of his sous chefs who worked for me in London at the Criterion Brasserie. It's basically an under baked cake sp the batter is just raw in the center, though when I worked at Charlie Trotter's we placed a thin layer of chocolate sponge cake on the bottom and placed on that balls of ganache to stuff in the center to assure a wet lava effect when you cut into the cake, then surrounded the whole thing with the cake batter.
Provided by Food Network
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
- In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.
- Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.
- Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)
- Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.
- 4 1/2 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/3 cup brewed tea (recommended: Earl Grey)
- 1/4 cup light corn syrup
- In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.
- If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving.
- (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)
- Yield: approximately 1 1/4 cups
- 2 cups half-and-half
- 2 cups heavy cream
- 1 heaping tablespoon star anise pieces
- 3/4 teaspoon ground cinnamon
- 1/2 vanilla bean, split lengthwise
- 1 cinnamon stick
- 9 egg yolks
- 3/4 cup sugar
- In a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
- In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
- Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
- Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions
- Yield: 1 quart
- 1/2 cup orange juice
- 1/2 cup grapefruit juice
- 1/4 cup lemon juice
- 1/4 cup corn syrup
- Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using.
- Yield: approximately 1/3 cup
MOLTEN CHOCOLATE CAKES
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.
MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE
Make and share this Molten Chocolate Cake with Espresso Creme Anglaise recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 29m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Instructions for Cake: Preheat oven to 400 degrees.
- 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.
- Instructions for 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.
- When cakes are done, drizzle with the creme.
Nutrition Facts : Calories 579.1, Fat 43, SaturatedFat 25.2, Cholesterol 324.5, Sodium 72.7, Carbohydrate 46.5, Fiber 3.8, Sugar 30.8, Protein 10.5
FRENCH MOLTEN CHOCOLATE CAKE
Moelleux au chocolat... A French classic that literally melts in your mouth! It is also surprisingly easy to make! Serve with vanilla ice cream, if desired.
Provided by Anita Chen
Categories World Cuisine Recipes European French
Time 1h5m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 31.3 g, Cholesterol 172.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 11.6 g, Sodium 175.6 mg, Sugar 23.2 g
MOLTEN CHOCOLATE CAKES
These are amazing chocolate cakes. Moist cake with a liquid chocolate center. Serve with Vanilla ice cream or warm cherry pie filling poured over the top.
Provided by KelBel
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Liberally spray six (6-ounce) ramekins with nonstick spray.
- In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning; remove from heat and cool.
- In a large mixing bowl, beat eggs and sugar with electric hand mixer until"ribbon" stage, approximately 7 minutes; At that stage, it will be pale yellow and look like lightly whipped cream.
- Add flour, cocoa powder, vanilla extract, and salt.
- Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes (The batter needs a lot of beating; this incorporates air, lightening the cake's texture).
- Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
- NOTE: At this point, the cakes can be refrigerated and then baked later.
- When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
- NOTE: It's critical to bake these cakes for the right amount of time otherwise, they'll either be way too"molten," or end up as brownies, oven temperatures vary, so check the cakes after 15 minutes; if they're really moist on top, bake one minute and check again.
- Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
- To unmold, place serving plate on top of ramekin and invert.
- Carefully remove ramekin, tapping lightly on the plate to loosen cake.
Nutrition Facts : Calories 436.7, Fat 36.4, SaturatedFat 21.8, Cholesterol 202, Sodium 248.5, Carbohydrate 27.2, Fiber 3.6, Sugar 17.3, Protein 7.6
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