Recipe for ';Molten Chocolate Cake';?

Are you talking about the one they serve at Chilis? I use to be a manager there. Ice cream went on top of the chocalate cake that was sent to us which had a chocolate sauce in the middle that melted when microwaved for 30 sec and the icecream was topped with a hard shell coating.Recipe for ';Molten Chocolate Cake';?
Molten Chocolate Cakes





4 ounces bittersweet chocolate, chopped into small pieces


4 ounces semi-sweet chocolate, chopped into small pieces


3/4 cup unsalted butter, cut into pieces


4 eggs


1/2 cup sugar


1/4 cup all-purpose flour


1 tablespoon unsweetened cocoa powder


2 teaspoons pure vanilla extract


1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules


1/2 teaspoon salt


Black Cherry Sauce (see recipe below)


Whipped cream


Shaved Chocolate





Preheat oven to 375掳F. Liberally spray six (6-ounce) ramekins with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.





In a large mixing bowl, beat eggs and sugar with electric hand mixer until ';ribbon'; stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.





Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)





Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked later.





When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too ';molten,'; or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.





Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).





To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.





Makes 6 servings.





Black Cherry Sauce:


1 cup dry red wine


1/3 cup sugar


1 teaspoon balsamic vinegar


2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)


1/2 teaspoon black peppercorns


1/4 teaspoon whole cloves


1 cinnamon stick


2 teaspoons cornstarch


1 tablespoon cold water


1 1/2 cups frozen black cherries


1/4 teaspoon pure almond extract





In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.





In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.





Whipped Cream:


1 cup whipping cream


2 tablespoons sugar


2 to 3 drops pure almond extract





In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.Recipe for ';Molten Chocolate Cake';?
I've never had the cake at chili's, but this sounds like it is similar. I've made these at home before. The trick is not to overcook them.





Choco-Hoto-Pots


Recipe created by Nigella Lawson


Seen on the show What Ya Cookin'?


Makes 4 servings





Nigella Lawson's Choco-Hoto-Pots Forget about the calories鈥攋ust sit back and enjoy the decadence provided in this warm chocolate treat.





INGREDIENTS


Butter for ramekins


3/4 cup semisweet chocolate chips


1 stick (4 ounces) unsalted butter


2 large eggs


3/4 cup superfine sugar


3 tablespoons all-purpose flour


1/2 cup white chocolate chips





Place baking sheet in an oven preheated to 400掳. Butter four 2/3-cup ramekins and set aside.





Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.





In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.





Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Molten Chocolate Cake





Ingredients:





1 stick (4 ounces) unsalted butter


6 ounces bittersweet chocolate, preferably Valrhona


2 eggs


2 egg yolks


1/4 cup sugar


Pinch of salt


2 tablespoons all-purpose flour





Directions:





Preheat the oven to 450茂驴陆. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.





In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.


Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.





Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.





MAKE AHEAD The batter can be refrigerated for several hours; bring to room temperature before baking.





****************************


Molten Chocolate Cake





8 ounces plus 6 tablespoons butter


10 ounces bittersweet chocolate


6 yolks


6 eggs


3 cups powdered sugar


1 cup flour





Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.





Optional Garnitures:


White Chocolate Ganache:


2 cups heavy cream


8 ounces white chocolate, chopped








Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.





Satin Chocolate-Mint Sauce:


2 ounces unsweetened chocolate


4 1/2 ounces semisweet chocolate


1/4 cup light corn syrup


1/3 cup hot water


1 teaspoon mint extract





In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.
go under www. recipezaar.com %26amp; put under recipes for Molten Chocolate Cake?
http://en.wikipedia.org/wiki/Molten_choc鈥?/a>
Dark Molten Chocolate


PREP TIME 15 Min


READY IN 30 Min


SERVINGS %26amp; SCALING


Original recipe yield: 12 servings


US METRIC








INGREDIENTS


6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars


10 tablespoons butter


1 1/2 cups powdered sugar


1/2 cup flour


3 whole eggs


3 egg yolks








DIRECTIONS


Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.


Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.


Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.