chocolate cake recipie (sort of)?

Question

ok well iv been eathing at different places for the last couple days and 4 desert iv eatin this wonderful chocolate cake thing you cut it and hot chocolate sauce rushes outits very good and i love cooking so i was wondering if anyone has a recipie for how to do that

ok i dont own a ramekin is there anything else to substitute a ramekin i can use?

Answer 1

ADDITIONAL DETAIL ANSWER
Remkens are cheap, you can get them at WalMart. You need to go get all the ingrediants anyway! Good Luck and happy eating!!!!


Lava Cake serves 12

10 tablespoons unsalted butter plus more for greasing ramekins
3 cups granulated sugar plus more for dusting ramekins
16 oz. bittersweet chocolate
4 oz. unsweetened chocolate
4 tablespoons cornstarch
3 large eggs
4 egg yolks
4 teaspoons Grand Marnier
powdered sugar, for dusting
espresso ice cream, for eating

Prepare your 12 4 oz. ramekins by buttering them heavily, making sure to get the corners. Roll granulated sugar in the ramekins to coat, tapping out any excess.

For the cake, use chocolate bars, not chips. The chips have extra ingredients in them to stop them from sticking together. Chop the chocolate finely, and cut the butter into small chickpea-sized nuggets.

Put the butter and chocolate into a metal bowl that will fit snugly over a saucepan filled halfway up with water. Bring the water to a simmer and place bowl filled with chocolate and butter on top. Stir to melt and combine the chocolate and butter. Stir together until smooth and uniform

In a large bowl, combine the flour and cornstarch and mix well. In a separate small bowl, combine the eggs egg yolks, and grand marnier and beat the eggs until well scrambled.

Add the melted chocolate/butter mix to the bowl with the flour/cornstarch and stir to combine. Add the egg mix and stir to combine well. Keep stirring until you have a deep dark mostly uniform mixture.

Scoop out about 1/2 cup of the batter into each ramekin. You may have to adjust the amounts as you get to the last ramekins.

At this stage you may cover these with plastic and store for 24 hours before baking.

When you want to bake them, preheat an oven to 375 F. Place the ramekins in the oven and bake until the tops have set and show cracks - about 15-20 minutes. Don't overcook. You want a liquidy center.

Remove the ramekins and set them on a cooling rack for 2-3 minutes. To unmold, first run a knife between the cake and the ramekin walls to loosen. The ramekins will still be hot. Use a glove and grip the ramekin. Turn the ramekin over quickly just off-center on the serving dish and dust with powdered sugar.

Pair with a scoop of coffee or espresso ice cream. I used Ciao Bella's espresso ice cream (though known for their gelatos I think this was an ice cream), and can recommend it highly.

Answer 2

Molten Chocolate Cakes with Raspberries and Cream

1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream
2 tablespoons confectioners' sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnish

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.
In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.
Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.