Thank you in advance xRecipe for chocolate melt in the middle pudding/cake?
MOLTEN CHOCOLATE LAVA CAKES
陆 C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
录 C. sugar
2 Tbsp. all-purpose flour
Butter and flour custard cups or specialty molds. Preheat oven to 450潞F. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450潞F for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar. Other garnishes could include surrounding the cake with fresh raspberries or strawberry slices, a raspberry or strawberry sauce or add a scoop of ice cream or real whipped cream on the side. SERVES 4.Recipe for chocolate melt in the middle pudding/cake?
5- 6 ounces dark chocolate
鈥? tablespoons butter
鈥?/2 cup sugar
鈥? eggs
鈥?/2 cup flour
鈥ptional: Whipped or ice cream
Preparation:
Preheat oven to 400 degrees F. Lightly grease four 4-ounce custard cups. In double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lighly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice cream
Someone sent me this recently:
THE 5 MINUTE CHOCOLATE CAKE FOR ONE PERSON.......HOW NEAT
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts..
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Haven't tried it yet, but it sounds very simliar to my favourite cake as a kid!
happy eating!
Gooey Chocolate souffle
1 tsp butter
150g dark, bitter chocolate
1/2 tsp vanilla essence
1 tbsp brandy, rum or whisky
85g caster sugar
4 large free range eggs, separated
1 tbsp plain flour, sifted
Heat the oven to 190 degrees celsius. Butter four 150ml heatproof souffle dishes and place on baking tray. Chop the chocolate rough and melt in a heatproof bowl set over a pot of gently simmering water. Remove from the heat, stir well and allow to cool slightly.
Beat in the vanilla essence, brandy and sugar. Beat in the egg yolks, one by one, and then the flour. The mixture will be fairly stiff.
Whisk or beat the egg whites until stiff and peaky, then gently fold them into the chocolate mixture. Pour into the dishes and bake for 10-12 minutes until puffed and well risen. The puddings should still be gooey inside.
I use Lindt 70% chocolate, dont go higher. Its very close to the GU souffle
Fudge Sauce Cake
1 cup flour
3/4 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoons salt
1/2 cup milk
2 tablespoons cooking oil
1 teaspoons vanilla
Mix above ingredients until smooth, spread evenly in 9x9 baking pan.
1/4 cup cocoa
1 cup brown sugar
1-3/4 cups very hot water
Mix cocoa into brown sugar; sprinkle evenly over cake batter in pan. Pour water over this.
Bake at 350 degrees Fahrenheit about 40-45 min. Great when served warm over ice cream, but also very good served cold.
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Steamed Chocolate Pudding
(Schokoladenpudding)
2 tablespoons butter, softened
1 1/3 cups plus 3 tablespoons sugar
2陆 cups blanched almonds, coarsely chopped
陆 pound semisweet chocolate, cut into small chunks
3 tablespoons strong coffee, made from 1 teaspoon instant coffee and
3 tablespoons boiling water
陆 pound unsalted butter, softened
10 egg yolks
10 egg whites
2 cups heavy cream, chilled
3 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract
http://www.alleasyrecipes.com/recipes/1/鈥?/a>
Just make an extra moist box of cake, yes box cake. Pour into greased muffin pan or individual 4 inch cake tins. Cook until the outside is slightly firmed and the inside is still loose and gooey. Let cool a bit and invert on to a plate and drizzle with raspberry sauce.
well first you have to bake a cake but only fill the cake tray half way then put the chocolate in the middle how ever you want to then cover the chocolate with the rest of the cake mix then bake it cut it and you will see the chocolate melt...
Oh damn! I have a really easy but wicked melt in the middle chocolate pudding, but I'm at work and can't remember the measurements off the top of my head.
http://www.finedinings.com/chocolate_mol鈥?/a>
Ingredients (4 people):
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins
How to Make It:
Preheat oven to 350掳F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and鈥?br>
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Voil脿!
Tips:
You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!
In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
In terms of baking time鈥?well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!
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