MOLTEN CHOCOLATE ESPRESSO CAKES
Relish this chocolate centered espresso cake served with vanilla ice cream - a superb dessert made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa. Place on 15x10x1-inch pan.
- In 2-quart saucepan, melt chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in espresso powder, vanilla and cinnamon.
- In large bowl, beat eggs and powdered sugar with electric mixer on low speed, scraping bowl occasionally, until blended. Gradually add chocolate mixture, beating on low speed, then gradually add Bisquick mix, beating until blended. Divide batter evenly among custard cups.
- Bake 10 to 12 minutes or until sides are set and centers are still soft (tops will be puffed and slightly cracked). Let stand 3 minutes.
- Serve in cups, or to unmold before serving, run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar, if desired. Serve warm with ice cream.
Nutrition Facts : Calories 570, Carbohydrate 55 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 45 g, TransFat 1 1/2 g
VALRHONA CHOCOLATE CAKE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
- Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
- Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
- Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
- Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
- Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.
MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE
Make and share this Molten Chocolate Cake with Espresso Creme Anglaise recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 29m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Instructions for Cake: Preheat oven to 400 degrees.
- Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
- Melt the extra bitter chocolate and the unsalted butter in a double boiler.
- In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
- Stir in the chocolate/butter mixture.
- Add all the flour and mix until just incorporated.
- Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
- Place the filled molds on a baking sheet.
- Refrigerate for a minimum of 20 minutes.
- The batter will hold overnight in the refrigerator after it's been put into the molds.
- Bake for 7 to 9 minutes.
- The tops will have cracks, the sides will be set, but the centers will be very soft.
- Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
- In a small pot warm the cream just to the boiling point over medium heat.
- While whisking, add some of the hot cream into the egg mixture.
- Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
- Add the espresso.
- Refrigerate until ready to use.
- When cakes are done, drizzle with the creme.
Nutrition Facts : Calories 579.1, Fat 43, SaturatedFat 25.2, Cholesterol 324.5, Sodium 72.7, Carbohydrate 46.5, Fiber 3.8, Sugar 30.8, Protein 10.5
MOLTEN CHOCOLATE CAKE
Steps:
- Preheat the oven to 400 degrees F.
- Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
- Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
- Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
- Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.
- The tops will have cracks, the sides will be set, but the centers will be very soft.
- Serve immediately and drizzle with Espresso Creme Anglaise.
- Whisk the yolks and the sugar together until thickened and pale yellow.
- In a small pot warm the cream just to the boiling point over medium heat.
- While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.
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.
VALRHONA CHOCOLATE CAKE
Provided by Bryan Miller
Categories project, dessert
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Butter and flour 6 6-ounce custard cups.
- Place the chocolate and butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
- Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed, and gradually mix in the flour.
- Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
- Divide among the prepared cups. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
- Run a sharp knife around the edges of the cups. Turn out onto plates, and serve warm with ice cream.
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