MOLTEN CHOCOLATE-CHERRY CAKES
These little molten chocolate-cherry cakes are perfect to serve on Valentine's Day for a very special dessert. When you cut into them, chocolate comes "oozing" out, so good! Remember, it is very important to serve these cakes warm from the oven. Be sure to make the dipped cherrries ahead and have them ready.
Provided by Annacia
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Chocolate Dipped Cherries:.
- Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
- FOR CAKES:.
- Heat oven to 400 degrees F (200 degrees C).
- Grease six 3/4-cup souffle dishes or 6-ounce custard cups.
- Sprinkle inside of each with some of the 1 tablespoon sugar.
- Place dishes in a 9 x 13-inch baking pan or a jelly-roll pan.
- Melt butter in medium saucepan.
- Remove from heat.
- Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla.
- Whisk in flour just until combined, set aside.
- Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored.
- Beat in chocolate mixture on medium speed.
- Pour about 1/4 cup into each prepared dish.
- Sprinkle chopped cherries evenly over each.
- Carefully pour remaining chocolate mixture into each dish.
- Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.).
- Let stand in dishes 3 minutes.
- Loosen sides of each and invert onto serving plates.
- Serve warm topped with whipped cream and a Chocolate Dipped Cherry.
MOLTEN CHOCOLATE BABY CAKES
Steps:
- In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
- Preheat the oven to 450 degrees F.
- Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
- In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
- Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
- Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
- Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
- To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
- DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.
MOLTEN CHOCOLATE CHERRY CAKES
Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.-Ki Russell, Greeley, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cut cherries in half; place cherries and their juices in a large saucepan. Add 1/2 cup sugar, cherry brandy and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Using a slotted spoon, remove 1/4 cup cherries; chop and set aside., In a double boiler or metal bowl over hot water, melt butter and chocolates; stir until smooth. In a large bowl, beat the eggs, egg yolks and remaining sugar until thick and lemon-colored. Beat in cocoa and flour until well blended. Gradually beat in chocolate mixture. Fold in chopped cherries., Transfer to 6 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 15-17 minutes., Remove from oven and let stand 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with confectioners' sugar. Serve immediately with warm cherry sauce.
Nutrition Facts : Calories 616 calories, Fat 41g fat (22g saturated fat), Cholesterol 371mg cholesterol, Sodium 205mg sodium, Carbohydrate 58g carbohydrate (49g sugars, Fiber 5g fiber), Protein 10g protein.
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 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 CHERRY BABY CAKES
Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!
Provided by carmenskitchen
Categories Dessert
Time 30m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
- Preheat the oven to 450 degrees F.
- In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
- In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
- Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
- Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
- Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
- To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).
Nutrition Facts : Calories 370.7, Fat 27.7, SaturatedFat 16.2, Cholesterol 237, Sodium 242.6, Carbohydrate 20.6, Fiber 0.7, Sugar 18, Protein 5.2
JAMES MCNAIR'S MOLTEN CHOCOLATE BABYCAKES
To keep the fudgy centres runny, time the preparation of the cakes so they can be served hot from the oven.
Provided by Lennie
Categories Dessert
Time 37m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Position oven racks so the cakes will bake in the middle of the oven; preheat oven to 400F.
- Grease and line six 6-ounce custard cups or souffle dishes.
- Here's how; using a pastry brush, lightly grease the bottom and sides of each pan with room-temperature solid shortening; place each pan on a sheet of parchment paper and trace around the bottom of the pan with a pencil, then cut out the traced shape with scissors; lay the parchment in the pan and use your hand to smooth out any wrinkles; if desired, lightly brush the paper with more solid shortening for easy removal of the paper after baking.
- Melt the chocolate and set aside to cool slightly.
- In a bowl or food processor, combine the butter, granulated sugar, salt and eggs and beat with an electric mixer at medium speed or process until well blended; add the flour and blend well.
- Add the vanilla and cooled chocolate and blend until smooth.
- Divide the batter evenly among the prepared baking dishes and smooth the surfaces with a small rubber spatula.
- Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes.
- Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates; peel off the parchment.
- Sift a little powdered sugar over the tops of the cakes.
- James McNair recommends serving by spooning custard sauce or creme anglaise around each cake, then add dollops of mango and raspberry purees and swirling with a wooden skewer; he also recommends using edible gold leaf as the garnish instead of powdered sugar.
Nutrition Facts : Calories 229.7, Fat 9.2, SaturatedFat 4.7, Cholesterol 156.3, Sodium 96.2, Carbohydrate 31.6, Fiber 0.2, Sugar 22.7, Protein 5.2
MOLTEN CHOCOLATE BABYCAKES
This is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you sit down to your meal, popping them in the oven just 10 minutes or so before serving them with a dollop of vanilla or pistachio ice cream. As each oven varies, it's worth having a practice run of these to see exactly how long the babycakes need to give them this glorious texture.
Provided by Nigella Lawson
Categories cakes, dessert
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
- In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
- Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 55 grams, TransFat 0 grams
MOLTEN CHERRY CAKES
The combination of cherry and chocolate has been a favorite for a long time, and here's another reason why. Each morsel combines chocolate's dark allure with the succulence of cherry pie filling to create an exquisite taste experience.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Lightly grease six (6-ounce) ramekins or custard cups.
- In heavy, large saucepan, over low heat, melt chocolate and butter together.
- Stir until smooth.
- In large bowl of electric mixer, using whisk attachment, beat eggs, sugar, vanilla and salt until volume nearly triples.
- Pour egg mixture over chocolate mixture; add flour.
- Gently fold mixtures together until batter is uniform in color (At this point, batter can be covered and refrigerated up to 8 hours. Return to room temperature before baking.).
- Fill one third of ramekin with chocolate mixture.
- Spoon 1-2 tablespoons pie filling into each ramekin; pour chocolate mixture over top.
- Bake for 12 to 14 minutes or until cakes have puffed 1/2 inch above rims and have a thin crust on top.
- Run a paring knife or small, thin spatula around edge to loosen cakes.
- Invert cakes onto serving plates; cool for one minute then carefully remove ramekins.
- Dust with confectioners sugar and garnish with additional pie filling.
Nutrition Facts : Calories 595.8, Fat 39.4, SaturatedFat 23.3, Cholesterol 216.9, Sodium 291.3, Carbohydrate 63.1, Fiber 6.9, Sugar 22.3, Protein 10.9
MOLTEN CHOCOLATE CAKES WITH CHERRIES
Categories Cake Chocolate Fruit Dessert Bake Valentine's Day Cherry Winter Ramekin Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set aside cherry sauce.
- Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup chopped cherries. Divide batter between prepared ramekins. (Sauce and cake batter can be made 1 day ahead. Cover separately; chill.)
- Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.
- Warm sauce over low heat. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Sift powdered sugar over; garnish with mint.
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