Best 4 Molten Chocolate Cakes With Sugar Coated Raspberries Recipes
Indulge in the symphony of flavors with our Molten Chocolate Cakes and Sugar-Coated Raspberries, a tantalizing dessert experience that elevates your taste buds to new heights. These individual cakes boast a rich, decadent chocolate center that oozes out upon the first delightful bite, enveloped in a tender, moist cake layer. The contrasting texture between the crisp sugar coating and the soft, juicy raspberries adds a delightful dimension to each bite. These molten chocolate cakes are not just a dessert; they are a masterpiece, perfect for any special occasion or intimate gathering.
Accompanying the molten chocolate cakes are two complementary recipes that enhance the overall culinary journey. The first is a delectable Raspberry Coulis, a vibrant sauce made from fresh raspberries, sugar, and lemon juice. This coulis adds a refreshing tartness that cuts through the richness of the chocolate, creating a harmonious balance of flavors. The second recipe introduces a unique twist with Salted Caramel Sauce, a luscious sauce made from sugar, butter, cream, and a touch of salt. The combination of sweet and salty elements elevates the molten chocolate cakes to a new level of sophistication, catering to those who appreciate a complex flavor profile.
Whether you prefer the classic elegance of the Raspberry Coulis or the intriguing allure of the Salted Caramel Sauce, these accompaniments elevate the Molten Chocolate Cakes to an unforgettable dessert experience. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving for more.
MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE
Steps:
- For Cakes:
- To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
- Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
- In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
- Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
- Put 1 into the center of each ramekin and press down slightly to cover with the batter.
- (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
- For Raspberry Sauce and Garnish:
- Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.
MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee. From 2003 USA Today. *NOTE* This is a recipe adopted by me in wild zarr adoption fest, in September of 2006. When I make it I will certainly update the results!
Provided by bmxmama
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
- Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees.
- Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes.
- Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with sugared raspberries and serve immediately.
- *Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.).
Nutrition Facts : Calories 497.8, Fat 34.8, SaturatedFat 20.6, Cholesterol 193.2, Sodium 69.6, Carbohydrate 46.7, Fiber 3.1, Sugar 41.6, Protein 5.8
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 CAKES
Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g
Tips:
- To ensure the chocolate cakes have a molten center, use high-quality chocolate with a cocoa content of at least 70%. This will help the chocolate set properly and create a rich, decadent filling.
- For a more intense chocolate flavor, use a combination of dark and semisweet chocolate. The dark chocolate will add depth of flavor while the semisweet chocolate will provide sweetness and balance.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Fill the ramekins only halfway to allow room for the cakes to rise. If the ramekins are too full, the cakes may overflow and bake unevenly.
- Bake the cakes until the edges are set and the centers are still slightly wobbly. This will ensure that the cakes have a molten center. If you bake the cakes for too long, they will become dry and overcooked.
- Serve the cakes immediately after baking. This is when they are at their best, with a warm, molten center.
- Top the cakes with sugar-coated raspberries for a sweet and tart garnish. The raspberries will also add a pop of color to the plate.
- Enjoy the cakes with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
Conclusion:
Molten chocolate cakes are a delicious and decadent dessert that is perfect for any occasion. With a rich, chocolatey flavor and a molten center, these cakes are sure to impress your guests. By following the tips above, you can create perfect molten chocolate cakes every time.
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