I shudder every time I see the warm, gooey silky chocolate coming out of the cake, don’t you?
Check them out!
150g (5 oz.) dark chocolate (70% cocoa)
125g (4½ oz.) butter
2 egg yolks
130g (4½ oz.) caster sugar
60g (2½ oz.) soft plain flour, sieved
10g (½ oz.) good quality cocoa powder
A little butter and cocoa powder for greasing and dusting the Molten 'n More Pan.
Preheat the oven to 180°C/350°F.
Melt the chocolate and butter in a bowl over a pan of warm water. Remove from the heat and gradually whisk in the eggs and the egg yolks one at a time. Fold in the sugar, flour and cocoa. Rest the mixture overnight in a covered bowl in the fridge.
Pipe or spoon the mixture into the molds, three-quarters full. Place the tin on a baking sheet and bake for around 6 minutes, until the puddings rise and their surface breaks slightly. The centre of the fondant should still be liquid once cooked.
To release the puddings, place a tray on top of the tin and gently turn over. Using a knife, carefully lift off the loose bases. Serve immediately with your favourite luxury ice cream.
1 1/2 sticks (6 ounces) unsalted butter, cut into cubes
6 ounces semisweet or bittersweet chocolate, chopped
3 large eggs plus 2 large egg yolks
1/4 cup plus 2 tablespoons granulated sugar
4 1/2 tablespoons flour
6 chocolate-mint wafer candies, such as After Eight Thin Mints, quartered
Confectioners' sugar, for dusting
Preheat the oven to 450°.
Grease and flour six 6-ounce ramekins. In a double boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan.
Using an electric mixer, beat the whole eggs, egg yolks and granulated sugar at high speed until pale and very thick, about 8 minutes.Whisk in the chocolate mixture, then the flour until just combined.Divide the batter among the prepared ramekins and submerge a stack of 4 chocolate-mint pieces in the center of each.Place the ramekins on a baking sheet and bake until set but still slightly jiggle in the center, 12 to 14 minutes.Invert the cakes onto plates, wait 20 seconds and remove the ramekins.Dust with the confectioners' sugar and serve immediately.
Prep: 25 min
Cook: 15 min
Cook Time: 1-30 min
Betty Crocker’s Super Moist Triple Chocolate Fudge Cake Mix
Smucker’s Toppings Hot Fudge
Vanilla ice cream
Follow the directions on the back of the cake mix (usually need eggs, water, and oil). Pour the cake mix into muffin tin molds and bake according to the instructions on the box. Let the cake cool after removing it from the oven. Using a knife, gently loosen the cakes from the tin onto a plate. Turn the cake upside down and carefully cut out a cylinder in the middle, making sure not to pierce the bottom of the cake. Heat up the jar of hot fudge in the microwave and spoon into the cake wells created. If eating immediately, microwave the cakes for about 10-15 seconds and scoop the vanilla ice cream on top. If you made too many to finish in one setting, put the cakes into the freezer and microwave about 45 seconds when you are ready to eat.
9 ounces bittersweet chocolate (60 – 64% cacao)
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, beaten lightly with a fork
1 1/3 cups superfine sugar*
3 tablespoons garbanzo bean flour (or pastry flour)
Roughly chop the chocolate into pieces. Transfer to a medium-sized bowl and add the butter. Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside. Preheat the oven to 325 degrees. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands. Spray 9″ square baking pan with nonstick cooking spray. Pour batter into prepared pan. Bake 40-50 minutes, until center is no longer jiggle. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
*If you don’t have superfine sugar, put the same amount of granulated sugar in your food processor and grind it for a minute. Let it rest for a few seconds before opening the lid.
Makes 14 brownies
1/2 cup unsalted butter or unsalted margarine
6 ounces semisweet chocolate chips, or bars cut into bite-size chunks
3 large eggs
1/4 cup sugar
Pinch of salt
2 tsp. flour
8 paper muffin cups
1 - 6 oz. container raspberries
¼ cup powdered sugar
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water, or in the microwave for about 1:30. Remove from heat. Whisk eggs, sugar and salt in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Mix in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.) Put ¼ cup powdered sugar into a small bowl and set aside. Adjust oven rack to middle position. Heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with muffin papers. Fill each cup to the top with the chocolate mixture. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin, pull papers away from cakes and transfer cakes to dessert plates.
Sift powdered sugar lightly over each plate. Top each cake with a few berries and serve immediately (I recommend a side of vanilla ice cream!).
Yields: about 8 cakes
See what I mean… chocolate ooze out of the cakes!
Ugh! Sooo good!
Now I’m drooling… and I know you are, too!
Have a beautiful day!