MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.
Provided by Ben S.
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with sugared raspberries and serve immediately.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee. From 2003 USA Today. *NOTE* This is a recipe adopted by me in wild zarr adoption fest, in September of 2006. When I make it I will certainly update the results!
Provided by bmxmama
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
- Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees.
- Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes.
- Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with sugared raspberries and serve immediately.
- *Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.).
Nutrition Facts : Calories 497.8, Fat 34.8, SaturatedFat 20.6, Cholesterol 193.2, Sodium 69.6, Carbohydrate 46.7, Fiber 3.1, Sugar 41.6, Protein 5.8
MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE
Steps:
- For Cakes:
- To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
- Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
- In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
- Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
- Put 1 into the center of each ramekin and press down slightly to cover with the batter.
- (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
- For Raspberry Sauce and Garnish:
- Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.
CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE TRUFFLES
Steps:
- Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups.
- Stir the butter and chocolate in a heavy, medium saucepan over low heat until melted. Cool slightly.
- Whisk the eggs and egg yolks in a large bowl to blend. Whisk in the confectioners' sugar, and then the melted chocolate and the flour. Pour the batter into the prepared dishes, dividing equally. Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated).
- Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles.
- Cook the raspberries, confectioners' sugar and lemon juice over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.
- In chilled bowl, whisk the cream until it begins to foam and thicken. Add the confectioners' sugar and vanilla and continue to whisk just until soft peaks form.
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.
- Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
- When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1-inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.
- To roll the mound into a ball, place a truffle between both palms, squeeze slightly and roll between your hands. The truffles will look nicer if they are as round as possible.
- When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to coat. Roll in cocoa powder or chopped walnuts, one at a time.
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.
Provided by Allrecipes Member
Categories Raspberry Desserts
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with sugared raspberries and serve immediately.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g
More about "molten chocolate cakes with sugar coated raspberries recipes"
MOLTEN CHOCOLATE CAKES (LAVA CAKES) - VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (2)Total Time 15 minsCategory DessertCalories 424 per serving
- Melt butter and chocolate in a large, heavy saucepan over low heat; stirring frequently. Remove from heat when completely melted and set aside to cool slightly. If you'd like to cool it a little faster, transfer it to a large mixing bowl.
- In a separate large mixing bowl, beat the eggs, sugar, vanilla and salt with a hand mixer until the sugar dissolves.
- With beaters running, add the egg mixture into the slightly cooled chocolate mixture and beat until smooth. Beat in the flour until just combined. Allow the batter to cool for about 10 minutes then cover the bowl with plastic wrap and transfer it to the refrigerator to chill for at least one hour or more. Batter can be made the day ahead if desired.
- Remove the bowl from the refrigerator about 30 minutes before baking just to take the chill off. Preheat the oven to 450 degrees F. Line a standard 12-cup muffin pan with 10 foil baking cups (or less) and spray baking cups lightly with non-stick cooking spray. Divide the batter evenly between the cups. You can bake them all or just fill as many as you need and keep the remaining batter in the refrigerator for up to two days to bake when needed.
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From lovethiscookbook.com
Servings 8Category Cake, Dessert
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From threemanycooks.com
Estimated Reading Time 1 min
RASPBERRY MOLTEN CHOCOLATE CUPCAKES | RECIPE | KITCHEN STORIES
From kitchenstories.com
CHOCOLATE VOLCANO CAKES RECIPES
From recipes.servegame.org
MOLTEN CHOCOLATE CAKES WITH RASPBERRIES RECIPE | MYRECIPES
From myrecipes.com
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From nononsense.recipes
MOLTEN CHOCOLATE CAKE - TREATS HOMEMADE
From treatshomemade.com
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES RECIPE
From keeprecipes.com
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From recipesty.com
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From pinterest.com
RASPBERRY MOLTEN CHOCOLATE CAKES - ASWEETLIFE
From asweetlife.org
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From bakespace.com
MOLTEN CHOCOLATE-RASPBERRY CAKES - FLOUR ARRANGEMENTS
From flourarrangements.org
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES THE BEST …
From bestrecipeswebsites2019.blogspot.com
MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE : RECIPES - COOKING …
From cookingchanneltv.com
MOLTEN CHOCOLATE CAKES WITH RASPBERRIES AND CREAM - EMERILS.COM
From emerils.com
MOLTEN CHOCOLATE CAKES WITH SUGAR COATED RASPBERRIES
From bigoven.com
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From bigoven.com
MOLTEN CHOCOLATE CAKE WITH RASPBERRY FILLING - FOOD & WINE
From foodandwine.com
MOLTEN CHOCOLATE CAKE WITH RASPBERRY DRIZZLE RECIPE
From upscalelivingmag.com
RECIPE: MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES ...
From recipelink.com
CHOCOLATE FONDANT | TASTYCOOKERY
From tastycookery.com
MOLTEN CHOCOLATE CAKES WITH RASPBERRIES - FINECOOKING
From finecooking.com
RASPBERRY MOLTEN CHOCOLATE CAKES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From plain.recipes
RASPBERRY MOLTEN CHOCOLATE CAKE - THIS MESS IS OURS
From thismessisours.com
MINI MOLTEN CHOCOLATE CAKES | RICARDO
From ricardocuisine.com
MOLTEN CENTRE CHOCOLATE RASPBERRY CAKE - CANADIAN LIVING
From canadianliving.com
MOLTEN LAVA CHOCOLATE CAKE WITH RASPBERRY FILLING
From melodyofcake.com
MOLTEN CHOCOLATE CAKES WITH SUGAR COATED RASPBERRIES RECIPES
From recipes.servegame.org
MOLTEN CHOCOLATE CAKES WITH SUGAR COATED RASPBERRIES BEST …
From findrecipes.info
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES RECIPE
From recipesaz.com
INDIVIDUAL CHOCOLATE MOLTEN LAVA CAKES WITH SUGAR COATED …
From jane-athome.com
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
From cakeandchoclaterecipes.blogspot.com
MOLTEN CHOCOLATE CAKES WITH CHUNKY RASPBERRY SAUCE RECIPE
From myrecipes.com
MOLTEN CHOCOLATE CAKES WITH SUGAR COATED RASPBERRIES
From pinterest.ca
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES RECIPE
From pinterest.ca
MOLTEN CHOCOLATE RASPBERRY CAKE : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
INDIVIDUAL MOLTEN LAVA CAKES RECIPES
From recipes.servegame.org
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #cupcakes #desserts #fruit #dinner-party #cakes #chocolate #dietary #low-sodium #low-in-something #berries #raspberries
You'll also love