Chocolate Molten Cakes

These are everything that the restaurants claim. They are super simple, despite what it may seem. I would like to apologize for the bad quality of these pictures, but I was having a last minute craving so what could I do? I just decided to make them after it was dark outside. I apologize, but hopefully the recipe will make up for it!

First, butter or use canola oil spray to coat the ramekins. Then coat them in flour.

Second, crack the eggs, and the egg yolks.

Beat until pale yellow and foamy, I recommend a mixer for this or you will have very tired arms.

Next, measure the chocolate.

Get one stick of butter and melt the chocolate.

I recommend cutting up the butter because it will melt faster and more evenly.

Now you have smooth chocolate.

Add the chocolate and FLOUR, to the egg mixture. Do not forget the flour.

Make sure to incorporate it very quickly, or you will end up with cooked eggs. Once some of the chocolate is incorporated, the ratio of egg to chocolate should be enough so that the eggs do not cook.

Divide it evenly among the four floured ramekins. Now it is time to cook them.

When they are done, they are slightly cakey, but you don't want them to cook all the way through, or you will lose the whole point of "molten" chocolate cakes.

Voila! Chocolate molten cake!

If you decide to turn it out onto a plate, I may suggest cooking it a little more so that the side hold together. Or you can just have a messy cake. I like lots of pudding goodness. You just made a chocolate molten cake! Congrats.

1.        1 stick (4 ounces) unsalted butter
2. 1. 6 ounces semisweet/bittersweet chocolate
   2. 2 eggs
   3. 2 egg yolks
   4. 1/4 cup sugar
   5. Pinch of salt
   6. 2 tablespoons all-purpose flour
   1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
   2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
   3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

   MAKE AHEAD- The batter can be refrigerated for several hours; bring to room temperature before baking.

Chocolate Pudding Cake

I don't know what about chocolate pudding cake makes it so good, but I don't think anybody could resist it.

It is simply cake-like on top with molten pudding consistency on the bottom! It is like your perfect cake with built in frosting on the bottom.

First whisk together the dry ingredients.

Then, using my favorite stirring utensil, use a wooden spoon or spatula to combine the wet ingredients.

Now you put the batter in an UNGREASED pyrex dish. Next comes the more complicated part, the part that makes this cake a pudding cake.

Mix together the sugars and cocoa in a separate bowl and sprinkle evenly over the top of the batter.

Next pour water over the dry ingredients and do not mix, no matter how tempting.

It should look like this before you put it in the oven. I repeat, do not mix. Now put it in the oven VERY carefully and try not to spill.

Check to see that the top is hard and isn't jiggling wildly, or you will have pudding instead of pudding cake. It should not move from side to side.

Voila! Dessert is served! 

Prep Time:20 min

Inactive Prep Time:15 min

Cook Time:30 min

Level:

Easy

Serves:

about 9 servings

Ingredients

Pudding Cake:

3/4 cup granulated sugar

1 cup all-purpose flour

1/4 cup cocoa powder

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup milk

1/3 cup butter, melted

1 1/2 teaspoons vanilla extract

Topping:

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/4 cup cocoa powder

1 1/4 cups hot water

Directions

Preheat the oven to 350 degrees F.

For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.

Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.

For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.

Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. 

This recipe was altered from Food Network