How do you make chocolate molten cake?

Answer 1

(L)
I was recently invited to lead a cooking session with a Girl Scout troop. For days the hostess and I deliberated on what to cook. We finally settled on these luxurious chocolate pudding cakes, because 1) they're easy to make, 2) they could be prepped, cooked, and eaten in the allotted time (about an hour), and 3) everyone loves chocolate. The recipe is adapted from one in Bon Appétit magazine. The cakes are generally inverted and served with ice cream, which is how I first enjoyed them at a friend's dinner party. However, these particular pudding cakes (pictured), made with the loving care of Troop 2656, just did not want to invert (the buttering of the ramekins was probably a bit too thin). When I made them again today, they cooked almost all the way through. So, lessons learned - butter well, and make sure to keep your eye on the ramekins in the oven. Start checking at about 9 minutes. The cakes should be like mini volcanoes - cake on the outside and molten lava chocolate on the inside.

6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup sugar
1/4 cup all purpose flour
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt

1 Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.

2 Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.

3 Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.

4 Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.

Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.

Serves 6.

Answer 2

Recipe: http://recipes.epicurean.com/recipe/20247/chocolate-molten-cake.html

Answer 3

At first glance these just look like little sugar-crusted chocolate cakes. It is not until your spoon cuts through the crust that the pudding-like center reveals itself. They have been described as soufflé-like, cake-like, brownie-like, mousse-like, and pudding-like, and that is because they have all these characteristics. The best way to describe them is that while their outside crust is like a brownie or a flourless cake, the center of each cake contains its own chocolate sauce. They are usually served hot, hence the name 'molten', but leftovers can be refrigerated and eaten cold the next day. The one thing everyone agrees on is that they have an intense chocolate flavor so be sure to use a very good dark chocolate. To temper their richness, I like to serve them with either softly whipped cream, clotted cream, crème fraîche, or even vanilla ice cream.

When making these cakes you can use individual ramekins, molds, custard cups, or even muffin tins. It is important to generously butter each mold so the baked cakes release easily onto your serving plate. You may want to first run a sharp knife around each cake before unmolding. The batter can be made several hours in advance of baking. Just pour the batter into the individual molds, cover each mold with plastic wrap, and refrigerate until you are ready to bake them. The cakes are baked until set, yet the centers will still look a little wet and wobbly. You may notice some cracks on the top surface. As the cakes cool the chocolate sauce in the center of the cake will continue to set. As I mentioned above, while these cakes are typically served hot, leftovers can be covered and refrigerated. The next day you could eat them cold or I sometimes just warm them in the microwave. Either way is delicious.

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.

Makes 4 - 3/4 cup (180 ml) individual cakes.

Answer 4

check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..