Best 2 Molten Chocolate Baby Cakes Recipes
Indulge in a delightful culinary journey with our irresistible molten chocolate baby cakes, a symphony of flavors that will tantalize your taste buds. These individual-sized cakes boast a rich, decadent chocolate center that oozes out upon every bite, enveloped in a tender and fluffy cake exterior. Each recipe in this article offers a unique twist on this classic dessert, ensuring an unforgettable experience for every chocolate lover.
From the classic Molten Chocolate Baby Cakes, where the focus is on the pure, unadulterated taste of chocolate, to the Salted Caramel Molten Chocolate Baby Cakes, which introduce a delightful balance of sweet and savory flavors, each recipe caters to a different palate. The Peanut Butter Molten Chocolate Baby Cakes add a nutty twist to the classic, while the Espresso Molten Chocolate Baby Cakes offer a delightful caffeine kick. And for those with dietary restrictions, the Gluten-Free Molten Chocolate Baby Cakes provide a delicious and inclusive option.
Whichever recipe you choose, you're guaranteed a dessert that will leave a lasting impression. The Molten Chocolate Baby Cakes are perfect for special occasions, romantic dinners, or simply as a delightful treat to satisfy your sweet cravings. So, gather your ingredients, preheat your oven, and embark on a chocolatey adventure that will leave you and your loved ones utterly captivated.
MOLTEN CHOCOLATE CHERRY BABY CAKES
Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!
Provided by carmenskitchen
Categories Dessert
Time 30m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
- Preheat the oven to 450 degrees F.
- In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
- In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
- Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
- Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
- Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
- To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).
Nutrition Facts : Calories 370.7, Fat 27.7, SaturatedFat 16.2, Cholesterol 237, Sodium 242.6, Carbohydrate 20.6, Fiber 0.7, Sugar 18, Protein 5.2
MOLTEN CHOCOLATE BABY CAKES
Steps:
- In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
- Preheat the oven to 450 degrees F.
- Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
- In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
- Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
- Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
- Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
- To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
- DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is recommended.
- Make sure the butter and chocolate are melted and smooth before adding them to the other ingredients. This will help to create a velvety texture.
- Do not overmix the batter. Overmixing can result in tough cakes.
- Fill the ramekins no more than 2/3 full. The cakes will rise as they bake.
- Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cakes cool for a few minutes before serving. This will help to prevent the molten chocolate from spilling out.
Conclusion:
Molten chocolate baby cakes are a delicious and decadent dessert that is perfect for any occasion. They are easy to make and can be customized with different flavors of chocolate and fillings. With a few simple tips, you can make perfect molten chocolate baby cakes every time.
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