Molten Dark 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:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Steps:

• Heat oven to 425ºF.
• Grease 6 (6-oz.) custard cups or souffl� dishes. Place on baking sheet.
• Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until blended. Pour into prepared cups.
• Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.

Steps:

• 1. Preheat ober to 450 degrees.
• 2. Butter 6 3/4 cup ramekins.
• 3. Place chocolate and butter in a saucepan over lowest heat setting and cook, stirring constantly with a flexible spatula, until melted and smooth.
• 4. Remove from heat, pour into a bowl and let cool slightly.
• 5. In a small bowl, mix flour, salt and espresso powder together with a fork.
• 6. In a large bowl, using a wire wisk, beat eggs, yolks, cream and vanilla.
• 7. Whisk in powered sugar, just until combined.
• 8. Fold chocolate mixture into egg mixture, then stir in flour mixture, just until combined (you shouldn't see any traces of flour, but try not to mix more than necessary).
• 9. Use a spoon to divide chocolate mixture among ramekins.
• 10. Place ramekins on a baking sheet and bake for 10 minutes.
• 11. Remove and let stand for 1 minute.
• 12. Run a knife around inside edge of each ramekin and invert cakes onto plates.
• 13. Serve hot, with a dusting of powdered sugar, if desired.