Does anyone have a recipe for molten chocolate cake?

Question

I am looking specifically for the molten chocolate cake recipe that is served at Ristorante Orso in Anchorage, Alaska (my hometown). Does anyone have it?? It is always voted best dessert in Anchorage. thanks!

Answer 1

hope this helps.

Answer 2

Recipe:

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 fraîche, 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.

Answer 3

I don't know about that particular one but I recall seeing a similar recipe on www.kraft.ca. They have lots of other great recipes also.

Answer 4

Chocolate lava cakes Ingredients Chocolate "lava" filling 4 ounces bittersweet chocolate, chopped 6 tablespoons whipping cream 1 tablespoon light corn syrup 1 1/2 teaspoons vanilla extract Cakes 8 ounces bittersweet chopped 1/4 cup prepared espresso 2 teaspoons vanilla extract 1 stick unsalted butter, softened 1/3 cup sugar plus 3 tablespoons 3 large eggs, separated 3/4 cup flour 1/4 teaspoon salt Cocoa powder, for garnishing Vanilla Ice Cream, for serving Method For filling Lay piece of plastic wrap over plastic ice cube tray. With fingers, poke plastic down into eight of the cubes so they are fully lined with plastic; set aside. Melt chocolate with cream and corn syrup in bowl over simmering water. Whisk until smooth. Stir in vanilla; let cool slightly. Fill ice cubes tray with chocolate mixture. Freeze at least 4 hours. For cakes Heat oven to 425 degrees. Butter eight 4-ounce soufflé dishes or ramekins. Place on jellyroll pan; set aside. Melt chocolate with coffee in bowl over simmering water. Cool slightly. Stir in vanilla. Set aside. Cream butter with 1/3 cup of the sugar with electric mixer until light and fluffy, 3 minutes. Add egg yolks, one at a time, mixing well after each addition. Stir in chocolate mixture. Fold in flour and salt. Beat egg whites with clean mixer beaters until soft peaks form. Add remaining 3 tablespoons of the sugar, 1 tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Fold 1/4 of the whites into chocolate batter; gently fold in remaining whites. Fill souffle dishes about halfway with chocolate batter. Place frozen chocolate cube into center of each; add remaining batter, filling almost to top. [The cakes can be made ahead up to this point and refrigerated 4 hours]. Bake until cakes are puffy and set, about 18 minutes. Loosen sides of cake from souffle dish using knife; invert onto serving plate. Repeat with remaining cakes. [Do not let cakes cool completely in souffle dish or bottom will stick]. Sift cocoa over top; serve with ice cream.