Burning Love Molten Chocolate Cakes Recipes

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.

Steps:

• 1. Preheat oven to 425 degrees. Grease 6 (6-ounce) custard cups. (I just spray with cooking oil.)
• 2. Melt chocolate and butter in the microwave in a medium-sized microwave-safe bowl. When melted, remove from the microwave. Mix the sugar and the flour into the melted butter and chocolate on low speed.
• 3. Add the eggs and egg yolks. Continue to mix on low speed until well blended. Add the vanilla and set aside.
• 4. Divide batter evenly among custard cups. Set on a cookie sheet and place in the preheated oven. Bake for 14 minutes. IMPORTANT!!! Be careful not to overbake. Edges should be firm but the center will be runny.
• 5. Run a knife around the edge to loosen and invert onto a dessert plate.
• 6. Garnish as desired. I prefer to sprinkle with confectioner sugar and set a strawberry by the side. My husband likes raspberries and a dollop of whipped cream with his. I have a friend who likes his sprinkled with confectioner sugar and then sprinkled with chopped pecans. The possibilities are endless so just let your creative juices flow. Enjoy!!!!

Steps:

• For the cassis berries: Put the cassis in a small saucepan and bring to a boil over medium-high heat. Boil until reduced to about 3 tablespoons, about 5 minutes. Put the berries in a bowl and toss with the reduced cassis. Let stand, stirring occasionally, about 1 hour.
• For the cake: Preheat the oven to 400 degrees F. Butter four 4-ounce ramekins and dust with the cocoa powder.
• Put the butter in a small saucepan and heat over low until melted. Add the chocolate, espresso powder, vanilla and salt and stir until thoroughly melted and combined. Stir in the flour.
• Combine the sugar, whole eggs and yolks in a large bowl and beat with an electric mixer on high speed until pale and thick, about 3 minutes. Add the chocolate mixture to the beaten eggs and beat to combine. Divide the mixture among the ramekins (at this point, the cakes can be refrigerated up to 4 hours and then brought to room temperature before baking).
• Put the ramekins on a baking sheet and bake until the tops and edges are set but about an inch in the center is still wobbly, about 12 minutes. Let the cakes stand for 1 minute. Run a thin knife around the edge of the cakes. Cover a ramekin with a small plate and invert the ramekin (using an oven mitt or towel) onto the plate. Remove the ramekin, leaving the cake on the plate. Repeat with the remaining cakes.
• For the berry mascarpone: Transfer 3 tablespoons of the berry juices from the cassis berries to a bowl. Add the mascarpone, sugar and vanilla and mix to combine.
• Dollop the berry mascarpone on the cakes and top with a spoonful of the cassis berries. Garnish with mint sprigs.