WARM CHOCOLATE CAKE
Steps:
- In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
- Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
- Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
- Preheat oven to 450 degrees F.
- Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.
WARM CHOCOLATE MELTING CAKE
Our cruise waiter gave us the recipe for this "OH-SO-LUCIOUS" dessert that was a favorite at everyone at our table. The measurements sound a little strange but all the women worked on converting it from the oz measurements to cups, etc. Now you don't have to wait for your next cruise to have some.
Provided by BamaKathy
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate and butter in double boiler. Remove from heat.
- Mix four of the eggs with the sugar and whisk for a few minutes. Add flour and mix, then add the other three eggs.
- Add egg mixture slowly to the melted chocolate mixture.
- Pour the mixture into dessert ramekin cups.
- Bake directly in the oven at 400 degrees for 15 - 20 minutes.
- Serve with vanilla ice cream, or garnish with shaved sweet chocolate, chocolate sauce or powdered sugar.
Nutrition Facts : Calories 1289.3, Fat 113.1, SaturatedFat 68.1, Cholesterol 537.9, Sodium 591.4, Carbohydrate 72.8, Fiber 13.8, Sugar 26.5, Protein 25
CHOCOLATE MELTING CAKE
We discovered this dessert on Carnival Cruise lines, but the measurements were in odd sizes. We revised this to work with standard purchase sizes, AND changed from fresh eggs to pasteurized eggs, since the recipe does not fully cook the eggs in the center of the dessert. If you follow the directions exactly, this dessert is as easy as it is delciious. Note that it can be made ahead and held in the refrigerator until you are ready to finish and serve it, so it's perfect for entertaining.
Provided by Peach Brandy Cottage
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in microwave at 50% power (Defrost)
- Sift flour into pitcher, add sugar, add eggs, mix together.
- Fold in melted chocolate and butter mix
- Pour into small Glass Ramekins (about 3" across)
- (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
- Preheat Oven to 300.
- Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
- Place Heart Stencil on top of dessert and sift powdered sugar.
- Serve Warm.
- This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.
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
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
WARM CHOCOLATE MELTING CUPS
These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light-less than 200 calories apiece! -Kissa Vaughn, Troy, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl., In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture., Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberries if desired. Serve immediately.
Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 51mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
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