Molten Cake Recipe?

Answer 1

http://kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=molten%20cake&u3=**1*1&wf=9&recipe_id=91972

im sure ull love this!!!

Answer 2

Joe's Molten Marshmallow-Chocolate Cakes:

If you don't have ramekins, you can use muffin pans (about 1/2-cup capacity). Don't substitute chopped semisweet or bittersweet chocolate for the chocolate chips.

1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)

1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.

2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.

3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

Yield: MAKES: 6 servings

Answer 3

Serves 6

INGREDIENTS
2 tablespoons butter
3/4 cup butter
1 (8 ounce) bar NESTLE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking bar, broken into sections
3 large eggs
3 large egg yolks
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon Powdered sugar

DIRECTIONS
PREHEAT oven to 425 degrees F. Generously butter six 6-ounce ramekins or custard cups with two tablespoons butter.
STIR 3/4 cup butter and chocolate in medium, heavy-duty saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet.
BAKE for 12 to 13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.
TO SERVE, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.

Answer 4

Nope, but just saw a box mix for molten lava cakes....Maybe betty crocker

Answer 5

MOLTON CHOCOLATE CAKE
WITH WARM BLACK CHERRY SAUCE AND WHIPPED CREAM
INGREDIANTS:
4 ounces bittersweet chocolate, chopped into small pieces
4 ounces semi-sweet chocolate, chopped into small pieces
3/4 cup unsalted butter, cut into pieces
4 eggs
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons vanilla extract
1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules
1/2 teaspoon salt
Black Cherry Sauce
Whipped cream
Shaved chocolate

DIRECTIONS:

Preheat oven to 375°F. Liberally spray six (6-ounce) ramekins with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.

In a large mixing bowl, beat eggs and sugar with electric hand mixer until "ribbon" stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.

Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)

Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked later.

When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too "molten," or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.

Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).

To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.

Makes 6 servings.

BLACK CHERRY SAUCE
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups frozen black cherries
1/4 teaspoon almond extract

In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.

In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.

WHIPPED CREAM

1 cup whipping cream
2 tablespoons sugar
2 to 3 drops almond extract

In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.

Answer 6

go to allrecipes.com!