Chocolate Molten Cake is a unique chocolate dessert recipe. These cakes are just like those you see on restaurant menus, yet they are amazingly simple. They can be assembled ahead of time and refrigerated, then baked during dinner to tantalize your guests with their heavenly aroma. The crème anglaise triples in volume as you beat it, so be sure to use a bowl that is big enough to accommodate this expansion. Recipe makes about 6 servings. Here are ingredients and directions:
CHOCOLATE MOLTEN LAVA CAKE RECIPE
9 ounces bittersweet dark chocolate, chopped
¼ cup (½ stick) unsalted butter or buttery spread or 3 tablespoons canola oil
1 teaspoon pure vanilla extract
¼ teaspoon salt
4 large eggs, at room temperature
1½ tablespoons granulated sugar
2 tablespoons powdered sugar, for dusting
Fresh raspberries and a sprig of fresh mint, for garnish
½ cup heavy cream or whole milk (cow’s, soy, or nut)
2 large egg yolks
¼ cup sugar
1 teaspoon pure vanilla extract
Generously grease 6 small (4 ounce), ovenproof ramekins with butter or buttery spread and set aside. Have a 13 × 9-inch baking sheet (not nonstick) ready.
Make the cakes: In a medium glass bowl, combine chocolate, butter, vanilla extract, and salt. Heat on high for 1 ½ to 2 minutes in microwave oven or until mixture is melted. Stir to thoroughly combine. Set aside to cool to room temperature.
In another medium bowl, whip the eggs and sugar with an electric mixer until very light and tripled in volume, about 5 minutes. Fold the egg mixture into the chocolate with a spatula. Divide mixture among the 6 ramekins. Place the ramekins on the baking sheet. (Or chill the ramekins, covered, until baking time.)
Bake 8 to 10 minutes (or 12 to 15 minutes if chilled) at 400°F or until the tops are just set and look firm. Don’t overbake or the insides will not be like “molten lava.”
While the cakes bake, make the crème anglaise: Whisk the cream, egg yolks, and sugar in a medium glass bowl until creamy. Place the bowl over a pan of simmering water, being careful not to let the bowl touch the water.
Using an electric hand mixer, beat the crème anglaise on high until it triples in volume and is very thick and creamy, about 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
To serve: Wearing oven mitts, loosen edges of the cakes with a sharp knife and invert on a serving plate. Pour ¼ cup of the crème anglaise around each cake. Dust with powdered sugar and garnish with fresh raspberries and mint leaves. Serve immediately..
Follow the directions and you will be surprised how good this recipe is. Hope you like this Chocolate Molten Cake and Bon Apetit.
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