Molten Chocolate Cake Recipes

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MOLTEN CHOCOLATE CAKES

Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 6

Number Of Ingredients 8



Molten Chocolate Cakes image

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.

Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g

Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal™ all-purpose flour
Additional powdered sugar, if desired

MOLTEN CHOCOLATE CAKE

This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8



Molten Chocolate Cake image

Steps:

  • Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  • Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  • To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream, for serving

SUPER EASY MOLTEN CHOCOLATE CAKE

Martha Stewart's SUPER EASY, SUPER RICH molten chocolate cake. I always thought making these would be so hard, but this is SO EASY! They're small (individual cupcake sized), but I'm sure you could use ramekins or something. They're also crusted with sugar after they come out of the oven. mmm. Martha said it makes exactly 6 cakes (1/4 cup of batter each), but I guess my muffin tins must run small, because I filled 6 and had enough for 2 more left over. I would butter and sugar extra tins first, and then wipe them out if they're unneeded, because it's hard to butter and sugar tins when there's batter in some. You can also melt the chocolate either in the microwave (use 1-2 minute increments, and stir between), or in a double boiler over the stove.

Provided by miraclelove77

Categories     Dessert

Time 25m

Yield 6-8 cakes, 6-8 serving(s)

Number Of Ingredients 8



Super Easy Molten Chocolate Cake image

Steps:

  • 1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
  • 2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
  • 3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
  • 4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
  • 5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 171.8, Fat 10.1, SaturatedFat 5.7, Cholesterol 113.3, Sodium 133.7, Carbohydrate 16.6, Fiber 0.2, Sugar 11.2, Protein 3.9

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
confectioners' sugar, for dusting
whipped cream or ice cream, for serving

CHOCOLATE MOLTEN CAKES

Provided by Claire Robinson

Time 33m

Yield 4 servings

Number Of Ingredients 5



Chocolate Molten Cakes image

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.

1/2 pound (2 sticks) unsalted butter, plus more for greasing
1/2 pound bittersweet chocolate, at least 60 percent, plus 8 (1-inch) squares
1/2 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour

GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY

Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 4



Giant Molten Chocolate Box Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, prepare the cake mix according to the package instructions.
  • Pour the batter into a well-greased bundt pan.
  • Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Heat the heavy cream in a small saucepan until just boiling.
  • Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
  • Invert the bundt cake onto a serving plate.
  • Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
  • Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams

1 box chocolate cake mix, prepared according to package instructions
2 cups heavy cream
16 oz dark chocolate
cocoa powder, for dusting, to serve

MOLTEN CHOCOLATE CAKES

You can prepare the batter through step two up to two hours ahead; refrigerate, covered. Before baking, uncover, and bring batter to room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Number Of Ingredients 8



Molten Chocolate Cakes image

Steps:

  • Preheat oven to 400 degrees. Generously butter 4 cups of a standard muffin tin. Sprinkle with granulated sugar, and tap out excess. Set aside.
  • In the bowl of an electric mixer, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined, scraping down the sides as needed. Fold in chocolate. Divide batter evenly among prepared muffin cups.
  • Bake just until tops of cakes are set, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  • To serve, turn out cakes, and place on serving plates. Dust with confectioners' sugar, and add a dollop of whipped cream, if desired.

4 tablespoons plus 1/2 teaspoon unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting (optional)
Whipped cream, for serving (optional)

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



Easy chocolate molten cakes image

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

100g butter, plus extra to grease
100g dark chocolate, chopped
150g light brown soft sugar
3 large eggs
½ tsp vanilla extract
50g plain flour
single cream, to serve

MOLTEN CHOCOLATE CAKES

If you know a chocolate lover, here's a delectable way to make his or her dreams come true. Set one of these yummy oh-so-chocolaty cakes in front of them. The whole family loves the rich syrupy center inside these cakes.-Deanna Kymer, Broomfield, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 6



Molten Chocolate Cakes image

Steps:

  • In a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Add the eggs, egg yolks and confectioners' sugar; mix well. Stir in flour until blended. Pour into eight greased 6-oz. custard cups. , Place custard cups on a baking sheet. Bake at 425° for 15-16 minutes or until a thermometer inserted in the center reads 160°. Remove from the oven and let stand for 1 minute. Run a knife around edges of cups; invert onto dessert plates. Serve immediately.

Nutrition Facts : Calories 578 calories, Fat 38g fat (21g saturated fat), Cholesterol 300mg cholesterol, Sodium 275mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein.

8 ounces semisweet chocolate, chopped
1 cup butter, cubed
5 large eggs
4 large egg yolks
2 cups confectioners' sugar
3/4 cup all-purpose flour

MOLTEN CHOCOLATE CAKE

Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.

Provided by Mark Bittman

Categories     quick, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5



Molten Chocolate Cake image

Steps:

  • Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
  • Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
  • Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
  • When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
  • Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram

1/2 cup unsalted butter, plus more for buttering the molds
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
4 large eggs
1/4 cup sugar
2 teaspoons flour, plus more for dusting the molds

MOLTEN CHOCOLATE CAKES

Provided by Kardea Brown

Categories     dessert

Time 35m

Yield 2 servings

Number Of Ingredients 11



Molten Chocolate Cakes image

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.

Nonstick cooking spray
Unsweetened cocoa powder, for dusting
1 stick (8 tablespoons) unsalted butter
3 ounces semi-sweet chocolate, chopped
1 large egg
1 large egg yolk
3 tablespoons granulated sugar
1/8 teaspoon kosher salt
2 tablespoons all-purpose flour
Raspberries, for garnish
Confectioners' sugar, for dusting

CHOCOLATE MOLTEN CAKES

Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page's favorite dessert on the menu at La Boucherie. Try it, and you'll understand why.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 5



Chocolate Molten Cakes image

Steps:

  • Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.

Nutrition Facts : Calories 877 calories, Fat 68g fat (39g saturated fat), Cholesterol 359mg cholesterol, Sodium 255mg sodium, Carbohydrate 67g carbohydrate (60g sugars, Fiber 7g fiber), Protein 12g protein.

2 teaspoons plus 1 cup butter, cubed, divided
6 teaspoons plus 1/4 cup sugar, divided
1-1/4 pounds semisweet chocolate, chopped
2 large eggs
6 large egg yolks

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



French Molten Chocolate Cake image

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

5 tablespoons butter
1 (3.5 ounce) package dark chocolate, chopped
2 each eggs
1 egg yolk
3 tablespoons white sugar
3 tablespoons all-purpose flour
2 teaspoons unsweetened cocoa powder
1 pinch salt
1 tablespoon powdered sugar, or to taste

CHOCOLATE MOLTEN LAVA CAKES

Dig into a rich and delicious Chocolate Molten Lava Cake and cue the ooey-gooey centers. This molten lava cake recipe makes 8 servings to savor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1/2 cake each

Number Of Ingredients 7



Chocolate Molten Lava Cakes image

Steps:

  • Heat oven to 425°F.
  • Butter 4 small custard cups; place on baking sheet.
  • Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
  • Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 95 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 22 g, Protein 4 g

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

EASY CHOCOLATE MOLTEN CAKE

Make and share this Easy Chocolate Molten Cake recipe from Food.com.

Provided by Canuck Mum

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7



Easy Chocolate Molten Cake image

Steps:

  • Make cake batter according to box directions and pour 1/2 cup of batter into greased cups of a large muffin pan. If your pan has six cups, bake the cakes in 2 batches of 4 cakes each. Bake for 30-40 minutes, or until a toothpick stuck into the centre of one cake comes out clean. Turn all the cakes out of the pan and let them cool.
  • The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated knife works best for this. After you've flipped over all the cooled cakes, use a sharp paring knife to cut out a 1.5 inch diameter cylindrical chunk in the centre of the bottom (now the top) of each cake. The hole should be about 1.5 inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
  • Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the fridge.
  • When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

Nutrition Facts : Calories 497.2, Fat 29.5, SaturatedFat 6.9, Cholesterol 95.2, Sodium 589.4, Carbohydrate 55.9, Fiber 1.8, Sugar 32.5, Protein 7.4

1 (18 1/4 ounce) box fudge cake mix or 1 (18 1/4 ounce) box dark chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
hershey's hot fudge topping
8 scoops vanilla ice cream
smucker's magic shell chocolate fudge topping

3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE

Jessie Sheehan's easy 3-minute chocolate mug cake recipe is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.

Provided by Jessie Sheehan

Time 3m

Yield Yield: 1 mug cake

Number Of Ingredients 11



3-Minute Molten Double Chocolate Mug Cake image

Steps:

  • Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
  • Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
  • Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.

3 Tbsp. vegetable oil
½ cup (50 g) granulated sugar
1 large egg yolk
½ tsp. vanilla extract
3 Tbsp. sour cream
½ tsp. baking powder
½ tsp. kosher salt
3 Tbsp. all-purpose flour
2 Tbsp. Dutch-processed cocoa powder
3 Tbsp. semisweet chocolate chips
Vanilla ice cream, for serving

MOLTEN CHOCOLATE CAKES

Categories     Cake     Chocolate     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11



Molten Chocolate Cakes image

Steps:

  • Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
  • Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
  • Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
  • Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee powder
Large pinch of salt
1 tablespoon all-purpose flour
1/2 cup chilled whipping cream

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From thepioneerwoman.com


MOLTEN CHOCOLATE CAKE NUTRITION FACTS - EAT THIS MUCH
For a Serving Size of 1 serving ( 210 g) How many calories are in Molten Chocolate Cake? Amount of calories in Molten Chocolate Cake: Calories 1090. Calories from Fat 513 ( 47.1 %) …
From eatthismuch.com


MOLTEN BITTERSWEET CHOCOLATE CAKE BEST RECIPES
MOLTEN CHOCOLATE LAVA CAKE. Demi-Glace. This is my technique for veal demi-glace, and there's not much to it. I'm going for a pure veal stock reduction, fortified with nothing more than …
From findrecipes.info


HOW TO MAKE HEAVENLY MOLTEN CHOCOLATE CAKES - SUNSET MAGAZINE
Start by adding chopped bittersweet chocolate and unsalted butter to a large bowl. Place the bowl over a pot of boiling water and stir until almost melted. Remove the bowl from the heat …
From sunset.com


MAKE MOLTEN CHOCOLATE CAKE AT HOME AND BE HAPPY | FOOD & WINE
You can even add warm spices, hot sauce, instant coffee crystals, candy, or whatever else your heart desires to the mix. Serve it with ice cream or sauce. Experiment until …
From foodandwine.com


LAVA CAKE WITH MOLTEN CHOCOLATE CENTER - THE ART OF FOOD AND WINE
Instructions. Preheat oven to 400˚F. Generously butter and then dust with cocoa four 4-ounce ramekins. Place prepared ramekins on a baking sheet. Chop the chocolate and …
From theartoffoodandwine.com


MOLTEN CHOCOLATE CAKE RECIPE - REAL FOOD TRAVELER
Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined. Butter and lightly flour four 4-ounce molds, …
From realfoodtraveler.com


MOLTEN CENTRE CHOCOLATE CAKE - FOOD NETWORK CANADA
Molten Cakes ½ cup unsalted butter, cut into pieces 4 ounce bittersweet chocolate, chopped 2 large whole eggs, at room temperature 2 large egg yolks, at toom temperature ¼ …
From foodnetwork.ca


MOLTEN CHOCOLATE CAKES WITH CARAMEL CENTRES | CANADIAN LIVING
Preheat oven to 400°F. Butter four 3/4 cup ramekins; set aside. In heatproof bowl placed over sauce­pan of hot (not boiling) water, melt butter and chocolate, stirring until …
From canadianliving.com


MOLTEN CHOCOLATE CAKE | MRFOOD.COM
Preheat oven to 350 degree F. Coat 9-inch round cake pan or deep-dish pie plate with cooking spray. In large bowl, combine flour, granulated sugar, 2 tablespoons cocoa, the baking …
From mrfood.com


MOLTEN CHOCOLATE CAKES RECIPE - GOOD HOUSEKEEPING
Add vanilla. With wire whisk, stir in flour just until mixture is smooth. In medium bowl, with mixer at high speed, beat 1/4 cup granulated sugar, eggs, and yolks until thick and lemon …
From goodhousekeeping.com


MOLTEN CHOCOLATE CAKES – WITH REAL CHOCOLATE CENTRES! | RECIPETIN …
Molten Chocolate Cakes, also known as Lava Cakes, are warm individual-size chocolate cakes with oozing chocolate centres. Most recipes will simply have you …
From recipetineats.com


MOLTEN CHOCOLATE COOKIE RECIPES ALL YOU NEED IS FOOD
1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix: 1 1/4 cups milk: 1/2 cup vegetable oil: 3 eggs: 1 box (4-serving size) instant chocolate pudding and pie filling mix
From stevehacks.com


MOLTEN CHOCOLATE CAKE RECIPE - DINNER, THEN DESSERT
Set aside. In a microwave safe bowl, melt semisweet chocolate stirring every 30 seconds. Pour melted chocolate into 4 small candy molds or 4 ice cube tray wells. Refrigerate …
From dinnerthendessert.com


WARM CHOCOLATE MOLTEN CAKES RECIPES
Add the chocolate to the hot butter and stir until melted. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, …
From recipes.servegame.org


MOLTEN CHOCOLATE LAVA CAKE - JOYFOODSUNSHINE
In the microwave. Put the butter & chocolate in a microwave-safe bowl and warm until just melted (about 60-90 seconds). Start by warming for 60 seconds, stirring, and then …
From joyfoodsunshine.com


CAKE (MOLTEN CHOCOLATE DESSERT) CROSSWORD CLUE
The crossword clue ___ cake (molten chocolate dessert) with 4 letters was last seen on the May 31, 2022. We think the likely answer to this clue is LAVA. Below are all …
From crossword-solver.io


MOLTEN CHOCOLATE CAKES RECIPE - PINCH OF YUM
Stir until mixed. (If you are making this in a large dish, you can do it right in the greased baking dish!) Add milk and oil. Mix until well combined and spread out. If using …
From pinchofyum.com


MOLTEN CHOCOLATE CAKE HACK | RECIPE | MOLTEN CHOCOLATE, CAKE …
Feb 14, 2021 - Get Molten Chocolate Cake Hack Recipe from Food Network. Feb 14, 2021 - Get Molten Chocolate Cake Hack Recipe from Food Network. Feb 14, 2021 - Get Molten …
From pinterest.com.au


AMERICAN CAKES - MOLTEN CHOCOLATE CAKES - TORI AVEY
Molten Chocolate Cakes History & Recipe – The Story Behind a Beloved Dessert from Food Historian Gil Marks. Molten chocolate cake is a small, rich, moist cake that holds …
From toriavey.com


MOLTEN CHOCOLATE CAKE - CHATELAINE
Preheat oven to 400F (200C). Coarsely chop chocolate. To melt 1/2 cup butter and chocolate, place both in a medium-size microwave-safe bowl along with cocoa and coffee, if using. …
From chatelaine.com


MOLTEN CHOCOLATE CAKE RECIPE - SERIOUS EATS
This gooey chocolate cake for two, loaded with whipped cream, ice cream, chocolate and caramel sauce more than delivers. And it couldn't be easier to make. Why this …
From seriouseats.com


COFFEE MUG MOLTEN CHOCOLATE CAKE | READER'S DIGEST CANADA
Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In …
From readersdigest.ca


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