I need your best Molten Chocolate Cake recipe, please?

Answer 1

Molten Chocolate Cake
Ingredients:
2 tablespoons plus 3/4 cup (1 1/2 sticks) butter, divided
8 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into pieces
3 large eggs
3 large egg yolks
1/4 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Powdered sugar
Directions:
PREHEAT oven to 425° 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.

nfd♥

Answer 2

Individual molten chocolate cakes.


INGREDIENTS
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving






DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.

Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.)

Answer 3

Warm Chocolate Molten Cakes

6 servings 22 min 15 min prep

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

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.

Answer 4

Molten Chocolate Cakes With Sugar-Coated Raspberries

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.


INGREDIENTS
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving


DIRECTIONS
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.

*Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.)

Answer 5

box (18 oz.) chocolate cake mix
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 cup water
3 eggs
2 packages (3.4 oz. ea.) chocolate instant pudding & pie filling
2 cups milk
1-1/2 cups water
1/3 cup sugar



1. Preheat oven to 350°. Grease 13 x 9-inch baking pan; set aside.

2. In large bowl, with electric mixer on low speed, beat cake mix, Hellmann's® or Best Foods® Real Mayonnaise, water and eggs 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Evenly pour into prepared pan; set aside.

3. In medium bowl, with wire whisk, blend pudding & pie filling, milk, water and sugar. Evenly pour over prepared cake.

4. Bake 1 hour or until toothpick inserted in center comes out clean. Serve warm, if desired, with Breyers® All Natural Vanilla Ice Cream.

Answer 6

make a box of brownies. make slits through out the brownies,then drizzle hersheys syrup all over it, and warm it up in the oven for 5 minutes on 300 degrees.