BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
MOLTEN CHOCOLATE-ESPRESSO CAKES
These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
- In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
- Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.
VALENTINE'S DAY MOLTEN CHOCOLATE CAKES FOR TWO (OR MORE!)
OMG! These are to die for!!! Got these out of our local paper for the holiday and just made them. I used Giardelli's bittersweet choc. chips, Sucanat and whole wheat flour, but you may use whatever you have. I doubled the recipe and got 5 custard cup sized cakes. If you want more choc. lava, bake them for 10 minutes, less, 11-12. This is so quick and easy and it looks like you slaved in the kitchen, yet takes a total of 20 minutes from beginning to end! Wish I would have seen the recipe b4 my anniversary (which happens to be the 15th).
Provided by WI Cheesehead
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- If making and serving the cakes at once, preheat oven to 425°F Butter two 3/4-cup ceramic ramekins or ovenproof glass custard cups.
- In double boiler or in the microwave, melt butter with the chocolate, stirring to combine. Remove from heat immediately.
- In medium bowl, whisk egg and yolk lightly, then add sugar and salt ans whisk until blended and slightly paler and thickened, about 1 minute.
- Slowly whisk in the melted chocolate, in a stream, then whisk in flour.
- Divide batter between buttered ramekins.
- At this point, ramekins can be refrigerated for a day if preparing in advance; cover them loosely with plastic wrap once they're cool.
- Bake cakes on a baking sheet in preheated oven about 10 minutes if preparing immediately, up to 14 minutes if baking after refrigerating. Go by appearance, rather than time: The cakes should be firm on the outside and dry across the top, but the center 1 inch or so should still be quite wobbly.
- Remove from oven and let stand 1 minute. Run knife around sides to loosen, then turn them out onto individual serving plates.
- Sift powdered sugar over them, if desired, and serve with a scoop of vanilla ice cream.
Nutrition Facts : Calories 366.6, Fat 27.6, SaturatedFat 16.1, Cholesterol 261.2, Sodium 119.5, Carbohydrate 25.3, Fiber 0.2, Sugar 19.2, Protein 5.4
BITTERSWEET MOLTEN CHOCOLATE CUPCAKES
Make and share this Bittersweet Molten Chocolate Cupcakes recipe from Food.com.
Provided by Julieannie
Categories Dessert
Time 40m
Yield 18-24 cupcakes, 18-24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350. Insert liners into a cupcake pan.
- In the top of a double boiler melt the butter and chocolate together. Cool for 5 minutes.
- In a large mixing bowl beat the eggs, egg yolks, and sugar with an electric mixer at medium speed until yellow, thick and creamy, about 5 minutes.
- Fold the egg mixture into the melted chocolate-butter mixture until fully integrated. Fold in the flour.
- Fill the cupcake liners two-thirds full. Bake until the sides of the cupcakes look firm but their centers are still soft.
- Remove from the oven and cool for 20 minute Remove the liners gently. Serve warm with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 93.2, Fat 8, SaturatedFat 4.6, Cholesterol 87.2, Sodium 13.9, Carbohydrate 3.9, Sugar 2.9, Protein 1.7
MEAN CHEF'S BITTERSWEET MOLTEN CHOCOLATE CAKES WITH COFFEE ICE C
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Mar 3, 2003.
Provided by newspapergal
Categories Dessert
Time 33m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Generously butter eight 3/4-cup soufflé dishes or custard cups.
- Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
- Stir chocolate and butter in heavy medium saucepan over low heat until smooth.
- Remove from heat.
- Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
- Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.
- Fold in flour.
- Divide batter among soufflé dishes.
- (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) Preheat oven to 425°F.
- Place soufflé dishes on baking sheet.
- Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
- Top each cake with scoop of coffee ice cream and serve immediately.
Nutrition Facts : Calories 401.5, Fat 28.1, SaturatedFat 16.6, Cholesterol 226.2, Sodium 81.8, Carbohydrate 33.9, Fiber 0.8, Sugar 31.1, Protein 6.2
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