Best 5 Baci Molten Chocolate Cakes Recipes
Indulge in a symphony of flavors with our Baci Molten Chocolate Cakes, a culinary masterpiece that tantalizes the senses. These individual-sized cakes boast a rich, decadent chocolate exterior that yields to a luscious, gooey chocolate center, creating an explosion of flavor in every bite. Each recipe presents a unique twist on this classic dessert, ensuring an unforgettable experience for every palate.
**1. Classic Baci Molten Chocolate Cakes:** Experience the essence of this timeless dessert with our classic recipe. Using a combination of semisweet and dark chocolate, these cakes deliver a perfectly balanced chocolate flavor that is both intense and satisfying. A touch of espresso powder enhances the chocolate's depth, while a hint of sea salt adds a subtle savory note that elevates the overall taste.
**2. White Chocolate Baci Molten Chocolate Cakes:** For those who prefer a sweeter, creamier indulgence, our white chocolate variation is an absolute delight. Crafted with premium white chocolate, these cakes have a smooth, velvety texture that melts in your mouth. A hint of vanilla extract adds a touch of warmth and complexity, while the addition of chopped hazelnuts provides a delightful crunch in every bite.
**3. Peanut Butter Baci Molten Chocolate Cakes:** Satisfy your sweet and salty cravings with our peanut butter rendition of this beloved dessert. A combination of semisweet chocolate and creamy peanut butter creates a harmonious blend of flavors that is both rich and nutty. A drizzle of salted caramel sauce elevates the experience, adding a touch of sweetness and a hint of salt that perfectly complements the chocolate and peanut butter.
**4. Raspberry Baci Molten Chocolate Cakes:** Experience a burst of fruity freshness with our raspberry variation. Layers of semisweet chocolate and tangy raspberry jam create a tantalizing contrast of flavors and textures. Fresh raspberries are folded into the batter, adding a pop of color and a subtle tartness that beautifully complements the richness of the chocolate.
**5. Salted Caramel Baci Molten Chocolate Cakes:** For those who crave a decadent, over-the-top dessert, our salted caramel version is an absolute must-try. A combination of semisweet chocolate and salted caramel sauce creates a symphony of flavors that is both sweet and savory. The addition of a sprinkle of sea salt on top adds a delightful finishing touch that elevates the overall taste experience.
Each recipe in this collection offers a unique interpretation of the classic Baci Molten Chocolate Cake, ensuring that there's something for everyone to enjoy. Indulge in the richness of the classic, explore the creamy delight of the white chocolate, satisfy your cravings with the peanut butter variation, embrace the fruity freshness of the raspberry, or succumb to the decadent indulgence of the salted caramel. No matter your preference, these Baci Molten Chocolate Cakes are sure to tantalize your taste buds and leave you craving more.
MOLTEN CHOCOLATE CAKES
Steps:
- Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
- Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
- Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
- Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
- Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.
MOLTEN CHOCOLATE CAKES
If you know a chocolate lover, here's a delectable way to make his or her dreams come true. Set one of these yummy oh-so-chocolaty cakes in front of them. The whole family loves the rich syrupy center inside these cakes.-Deanna Kymer, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Add the eggs, egg yolks and confectioners' sugar; mix well. Stir in flour until blended. Pour into eight greased 6-oz. custard cups. , Place custard cups on a baking sheet. Bake at 425° for 15-16 minutes or until a thermometer inserted in the center reads 160°. Remove from the oven and let stand for 1 minute. Run a knife around edges of cups; invert onto dessert plates. Serve immediately.
Nutrition Facts : Calories 578 calories, Fat 38g fat (21g saturated fat), Cholesterol 300mg cholesterol, Sodium 275mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein.
MOLTEN CHOCOLATE CAKE
Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.
Provided by Mark Bittman
Categories quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram
MOLTEN CHOCOLATE BABYCAKES
This is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you sit down to your meal, popping them in the oven just 10 minutes or so before serving them with a dollop of vanilla or pistachio ice cream. As each oven varies, it's worth having a practice run of these to see exactly how long the babycakes need to give them this glorious texture.
Provided by Nigella Lawson
Categories cakes, dessert
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
- In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
- Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 55 grams, TransFat 0 grams
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
- Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
- Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
- You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
- Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
Tips
- Make sure your chocolate is high-quality and finely chopped. This will help the chocolate melt smoothly and evenly.
- Use unsalted butter so that you can control the amount of salt in the cakes.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Bake the cakes until the tops are just set. The centers should still be slightly molten.
- Let the cakes cool for a few minutes before serving. This will help the centers to set.
Conclusion
Baci Molten Chocolate Cakes are a delicious and decadent dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make sure that your Baci Molten Chocolate Cakes are perfect every time.
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