How do u make CHOCOLATE MELTING CAKES?!
Answers: Had it on crruise and need to know!
6 ounces bittersweet chocolate (good quality)
2/3 cup unsalted butter
1/3 cup white sugar
6 egg yolks
3 egg whites
1/3 cup all-purpose flour
For coating moulds
2 tablespoons butter
2 tablespoons white sugar
1 1/2 teaspoons cocoa powder
Not the one? See other Warm Chocolate Molten Cakes Recipes
< 30 mins Cakes
Valentines Day Cakes
Chocolate Cakes
Low Sodium Cakes
Preheat oven to 425 degrees.
Butter six 6-ounce custard cups, souffle dishes or other moulds.
Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
Set aside.
Melt chocolate and 2/3 cup butter together over low heat.
Cool slightly.
Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes).
Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes).
Fold egg whites into chocolate mixture along with flour.
Pour into moulds.
Bake for 7 minutes until edges are set, but centre is still jiggly.
Cool for 5 minutes and carefully remove to serving dishes.
Serve with whipped cream or good quality French Vanilla or Coffee ice cream.
This is really yummy
I believe it's Chocolate Molten Cake.
1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar
Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter 4 - 3/4 cup (180 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.
In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
In your electric mixer beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, crème fra?che, or vanilla ice cream on top of each warm cake.
Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.
Chocolate Melting Cakes With Bananas:
Ingredients:
8 ounces semisweet chocolate, chopped
6 tablespoons unsalted butter
1/2 cup flour
1/2 cup sugar
2 tablespoons sugar
1 teaspoon salt
4 large eggs
1 (10 ounce) package frozen sweetened raspberries, thawed, pureed, strained
2 bananas, cut into slices
Directions:
1.Melt chocolate and butter in heavy medium saucepan over low heat, stirring until melted and smooth.
2.Cool.
3.Combine flour, 1/2 cup plus 2 tablespoons sugar and salt in large bowl.
4.Using electric mixer, beat in eggs, 1 at a time.
5.Beat until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted, for about 5 minutes.
6.Fold in melted chocolate.
7.Refrigerate 30 minutes.
8.Preheat oven to 375°.
9.Butter six 1-cup souffle dishes.
10.Sprinkle with sugar; tap out excess.
11.Divide batter among dishes.
12.Bake until cakes are set on top but tester inserted into center comes out with thick wet batter still attached, for about 15 minutes.
13.Cool cakes on rack for 15 minutes.
14.Spoon puréed raspberries onto 6 plates.
15.Run sharp knife around cakes.
16.Turn out 1 cake onto sauce on each plate.
17.Garnish with banana slices.
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Chocolate Molten Lava Cakes:
Ingredients:
3 ounces semisweet chocolate
1/2 cup Best Foods Mayonnaise
1/2 cup granulated sugar
6 tablespoons all-purpose flour
2 large eggs
1/4 teaspoon vanilla extract
confectioners' sugar
Directions:
1.Line bottom of 5 ramekin or custard cups with muffin cups or a round waxed paper, then grease; set aside.
2.Microwave chocolate at HIGH 45 seconds or until melted. Add Mayonnaise and stir until smooth. With whisk, beat in sugar and flour, then eggs and vanilla. Evenly spoon into ramekins. Freeze for 5 minutes.
3.Preheat oven to 425°F Bake for 13 minutes or until edges are firm but centers are slightly soft (don't over bake.) On wire rack, cool 5 minutes. Sprinkle with confectioners' sugar.
4.Serve immediately.
Enjoy!