I will NOT feel guilty eating chocolate molten… I swear!
Nope… I don’t care how many calories there are in there!
I will not feel guilty!
They look too good to pass… whew!
That wasn’t that hard, was it?
I swear you have to check them out…
1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)
In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes.
Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.
4 oz. semi-sweet chocolate chips
2 oz. unsweetened chocolate (you can use bittersweet chocolate; if you do, use 1 tablespoon less sugar)
6 TB unsalted butter
Butter and sugar to grease ramekin
1/4 cup sugar
2 eggs, lightly beaten
1/4 cup total of brown rice flour and tapioca flour (estimate 1/2 of the measuring cup with brown rice flour and then fill with tapioca flour; use a knife to level off)
1 tsp. baking powder
1/2 tsp. salt
Preheat oven to 375° F.
In a microwave safe bowl or glass measuring cup, place chocolates with butter. Microwave on high in 30-40 second intervals, stirring in between (microwave for less time as you get closer to it being melted). Once smooth and melted, place in a medium bowl until cooled, at least 10 minutes. A metal bowl will cool it quicker.
Butter and sugar the sides and bottoms of 4 medium ramekins. Set aside.
To the chocolate, mix in sugar, then add eggs, flour, baking powder, and salt. Whisk until smooth and thick. Divide mixture into ramekins.
Bake for 12-14 minutes or until middle is just barely set. Remove from oven. You may need to run a knife around the edge if you are going to invert onto serving plates. It can be served with whipped cream or ice cream. Sprinkle some cocoa powder on top for a nice effect.
If you want to make these ahead, let them cool and reheat in the microwave for 45 seconds before serving.
1 Duncan Hines white or yellow cake mix
1 (12 ounce) package nestle white chocolate chips
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1-2 teaspoon vanilla extract
Vanilla ice cream raspberry sauce
Vanilla bark (optional)
Prepare your cake mix as directed on box. Prepare a Bundt cake pan with cooking spray.
Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream vanilla & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
You can use your judgment on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.
Made in individual ramekins
YOU WILL NEED:
6 ounces white chocolate -- finely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
2 teaspoon vanilla extract
1/4 teaspoon finely grated orange zest (opt)
Softened butter -- for buttering the ramekins
9 ounces white or milk chocolate -- coarsely chopped
1/4 cup water
3/4 cup plus 3 tablespoons sifted all-purpose flour
1/8 teaspoon salt
8 tablespoons unsalted butter -- (1 stick) slightly softened
1/2 cup plus 1 tablespoon granulated sugar -- used in two separate measurements
2 teaspoons vanilla extract
3 large eggs plus 1 large egg white -- separated (at room temperature)
Put the chocolate in a 1-quart measuring cup with a pouring spout. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds, to melt the chocolate. Gently whisk until smooth. Stir in the vanilla and orange zest. Cover an ice cube tray with a piece of plastic wrap. With your fingers, press down on the plastic wrap to line six individual ice cube cavities with plastic. Pour the warm chocolate mixture into the six lined ice cube cavities, filling each one to the brim. Reserve the remaining chocolate mixture in a heat proof bowl to be used later as a sauce. Cover and refrigerate. Cover the filled ice cube tray with plastic wrap. Freeze the ice cube tray with the chocolate mixture for 3 to 4 hours, until frozen solid. Keep the frozen chocolate in the freezer until ready to assemble the dessert. Make the chocolate cake: Position a rack in the center of the oven and preheat to 425 degrees F. Generously butter the bottom and sides of six 6-ounce ramekins. Put the ramekins on a baking sheet. Melt the chocolate with the water. Gently whisk until smooth. Let the chocolate mixture cool for 5 to 10 minutes, until tepid. In a medium bowl, using a wire whisk, stir together the flour and salt until thoroughly blended. Sift onto a piece of waxed paper. In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter for 30 seconds until creamy. While continuing to beat, gradually add 1/2 cup of the sugar. Beat in the vanilla. One at a time, add the egg yolks, beating well after each addition. Add the melted chocolate mixture and beat until smooth. Scrape down the side of the bowl with a rubber spatula. In a large grease-free bowl using a hand-held electric mixer and clean beaters, beat the egg whites at low speed until frothy. Gradually increase the speed to high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 1 tablespoon of sugar and continue beating the whites until stiff, shiny peaks form. Fold one-third of the whites along with one-third of the flour mixture into the batter. One-third at a time, gently fold in the remaining egg whites and the flour. Spoon half of the batter, filling each ramekin a little more than half full. Unwrap the frozen chocolate cubes. Nestle a frozen chocolate cube in the center of each batter-filled ramekin. Spoon the remaining batter over the tops of the frozen chocolate cubes, covering them completely. Bake for 15 to 20 minutes, until the batter has risen about 1/2-inch above the ramekin rims and the tops are slightly cracked. Turn ramekins over onto plate, carefully, top with ice cream. Use other portion of chocolate sauce, (which should harden over the ice cream. Drizzle the raspberry sauce around the bottom of the plate for a dramatic effect.
4 large eggs
2 egg yolks
3/4 cup unsalted butter
2 cups semi sweet chocolate chips
1/4 cup flour
1/2 cup granulated sugar
1 pinch salt
2 tablespoons cocoa powder and extra for dusting
Preheat the oven to 450F.
Grease your ramekins or muffin tin with butter. (grease well because these cakes like to stick!) Then dust the ramekins with cocoa powder.
Melt butter and chocolate in microwave or over double boiler. Add cocoa powder and salt to mixture and set aside.
In a medium mixing bowl, beat eggs and sugar until light and fluffy. Pour in chocolate mixture and mix until well blended. Stir in flour.
Pour evenly into 6 ramekins. Bake for 13-15 minutes. Do not overcook!
Run a knife around the outside of the ramekin, invert onto a dessert plate and dust with icing sugar.
Serve warm with strawberries or raspberries and there you have it, a luscious and decadent chocolate dessert, perfect for Valentine's Day (or any day of the year really). Enjoy all the chocolateness it has to offer!
Makes 6 small cakes
8 ounces semi-sweet chocolate
1/4 pound (1 stick) butter
4 Tbsp. brown sugar
2 tsp. vanilla
1 Tbsp. cocoa
1/8 teaspoon (1 pinch) salt
4-6 ounce ramekins or crème brûlée dishes
Melt the chocolate and butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare 4 ramekins by covering the insides with a thin film of butter. Then, add enough white sugar to coat the film of butter. Remove any excess sugar.
When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins to 3/4 full, leaving room for the cake to rise. Because this dessert is best served straight from the oven, refrigerate until just before you need them. Preheat the oven to 400° F and then put them in on a cookie sheet or tray.
You’ll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15-20 minutes. If you're baking them right away, 10-15 should do it.
Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
To serve, gently invert the ramekin onto a plate and dust with icing sugar. Vanilla ice cream goes really well with this rich chocolate dessert.
You know what?! I have not tried it and I’m dying to try some! I’ll think I’ll make some this weekend, cross your fingers! How about you? Is it good? Easy to make? Which flavor do you like the best?
Happy chocolate day!