Soft Centered Warm Chocolate Cakes Recipes

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JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES

One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake any better is some vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 4 individual cakes

Number Of Ingredients 6



Jean-Georges's Warm Soft Chocolate Cakes image

Steps:

  • Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
  • In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
  • Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
  • Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
  • Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

8 tablespoons (1 stick) unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for dusting molds
4 ounces bittersweet chocolate, preferably Valrhona
2 large whole eggs
2 large egg yolks
1/4 cup sugar

WARM CHOCOLATE CAKE

Provided by Food Network

Categories     dessert

Time 47m

Yield 8 servings

Number Of Ingredients 8



Warm Chocolate Cake image

Steps:

  • In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
  • Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
  • Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
  • Preheat oven to 450 degrees F.
  • Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

1 cup butter, plus a little extra for the molds
8 ounces bittersweet imported chocolate
4 eggs
4 egg yolks
1/2 cup sugar
4 teaspoons all-purpose flour, for dusting
6 teaspoons finely ground ginger bread
Whipped cream

SOFT-CENTERED WARM CHOCOLATE CAKES

From My Chateau Kitchen by Anne Willan and found at splendidtable.com. The chocolate dessert of the nineties, these little cakes are baked to a crisp outside and a warm, melting center that acts as sauce. The recipe makes eight servings, and one key to success is leaving the batter to stand overnight. Then the cakes must be baked just long enough to hold a shape while the center remains soft. Don't worry if they overbake and set firm; they are still the very best of chocolate puddings.

Provided by evelynathens

Categories     Dessert

Time 24m

Yield 8 serving(s)

Number Of Ingredients 6



Soft-Centered Warm Chocolate Cakes image

Steps:

  • Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.
  • In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.
  • To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.

Nutrition Facts : Calories 248.4, Fat 19.8, SaturatedFat 11.7, Cholesterol 151.5, Sodium 157.6, Carbohydrate 14.9, Fiber 0.1, Sugar 12.7, Protein 3.6

5 ounces bittersweet chocolate, chopped
3/4 cup butter, cut in pieces
4 eggs, separated
1/2 cup sugar
3 tablespoons flour
creme fraiche or whipped cream, for serving

MOLTEN CHOCOLATE CAKE

Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.

Provided by Mark Bittman

Categories     quick, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5



Molten Chocolate Cake image

Steps:

  • Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
  • Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
  • Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
  • When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
  • Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram

1/2 cup unsalted butter, plus more for buttering the molds
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
4 large eggs
1/4 cup sugar
2 teaspoons flour, plus more for dusting the molds

CHOCOLATE CAKES WITH LIQUID CENTERS

Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes.

Provided by Russ Smith

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 4

Number Of Ingredients 6



Chocolate Cakes with Liquid Centers image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
  • In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
  • Beat the eggs, egg yolks and sugar together until light colored and thick.
  • Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
  • Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 30 g, Cholesterol 257.6 mg, Fat 37.1 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 21.9 g, Sodium 203.9 mg, Sugar 25.4 g

½ cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
¼ cup white sugar
2 teaspoons all-purpose flour

WARM CHOCOLATE CAKES

Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 4 individual cakes

Number Of Ingredients 7



Warm Chocolate Cakes image

Steps:

  • Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
  • Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
  • Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
  • Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more, softened for molds
4 ounces semisweet chocolate (54%), preferably Valrhona, chopped
2 large eggs
2 large egg yolks
1/4 cup sugar
2 teaspoons all-purpose flour
Whipped cream, for serving (optional)

EASY CHOCOLATE MOLTEN CAKES

Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre

Provided by Member recipe by fiddid

Categories     Dessert

Time 35m

Yield Makes 6

Number Of Ingredients 7



Easy chocolate molten cakes image

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.

Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

100g butter, plus extra to grease
100g dark chocolate, chopped
150g light brown soft sugar
3 large eggs
½ tsp vanilla extract
50g plain flour
single cream, to serve

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