Best Chocolate Melting Cake Recipes

CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate and butter in microwave at 50% power (Defrost)
• Sift flour into pitcher, add sugar, add eggs, mix together.
• Fold in melted chocolate and butter mix
• Pour into small Glass Ramekins (about 3" across)
• (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
• Preheat Oven to 300.
• Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
• Place Heart Stencil on top of dessert and sift powdered sugar.
• Serve Warm.
• This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.

MELTING BELGIAN CHOCOLATE CAKE

Steps:

• Heat oven to 450 degrees.
• Butter 6 (6 oz) custard cups.
• Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
• Set cups on baking sheet.
• In microwave safe bowl, combine chocolate and butter.
• Microwave on medium 1-3 minutes or until almost melted.
• Stir until smooth.
• With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
• Stir in chocolate mixture.
• Stir in flour until thoroughly blended.
• Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
• In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
• When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
• Place on wire rack; cover loosely with foil.
• Let stand 4 minutes.
• With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
• Serve immediately; pass whipped cream separately.
• Store in refrigerator.

MELTING CHOCOLATE CAKE (FROM CARNIVAL CRUISE LINES)

Steps:

• Melt chocolate and butter together.
• Mix half of eggs and sugar and whisk for a few minutes. Add flour. Then add rest of the eggs.
• Add egg mix to the melted chocolate mix.
• Pour mixture in individual ramekin cups.
• Bake in oven at 390 degrees (200 celsius) for 15-20 minutes.
• To serve, sprinkle top with powdered sugar and serve with a scoop of vanilla ice cream on the side.

WARM CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate and butter in double boiler. Remove from heat.
• Mix four of the eggs with the sugar and whisk for a few minutes. Add flour and mix, then add the other three eggs.
• Add egg mixture slowly to the melted chocolate mixture.
• Pour the mixture into dessert ramekin cups.
• Bake directly in the oven at 400 degrees for 15 - 20 minutes.
• Serve with vanilla ice cream, or garnish with shaved sweet chocolate, chocolate sauce or powdered sugar.

CHOCOLATE SOUFFLE / LAVA CAKE ( MELTING HEART )

Steps:

• 1. Prepare ten 100ml metal mold by applying a layer of olive oil to the interior of the mold Pour some bread flour into the mold and shake and roll the mold to coat the bottom and sides with bread flour. Then freeze the molds. 2. Bring some water to boil in a pot. Once the water boils, reduce the heat until just simmers. Place a small metal bowl over the pot to form a double boiler 3. Melt chocolate and butter in the double boiler. Once the chocolate has melted, turn off the heat, since chocolate is very easily burned. Stir chocolate and butter to help them melt, then set it aside and let it cool down. 4. Beat egg yolks and whole eggs with suger with a electric mixer until its colour turn pale with stiff peak. 5. Mix a large dollop of your egg mixture into the chocolate until very smooth. Now fold the chocolate mixture gently into the egg mixture. 6. Gradually fold in the flour. 7. Bring the molds out from the freezer. Fill up the molds with flour mixture in 3/4 full. Put immediately into the freezer about 1/2 an hour to let them solidify. Then transfer them into large air tight container and keep it in the fridge. ( if you are not going to bake them right away ) 8. Preheat oven in 200C / 375F Fan-assist / convection oven. Bake for 8 -12 mins ( the time may varies from mold size, or bake directly from frozen ) until the cake raised with a thin crust on top and it feels soft at the centre. 9.Let it cool briefly and take put of the mold and serve on the plate.

WARM CHOCOLATE MELTING CAKE

Steps:

• Melt chocolate chip and butter in a double boiler. Mix half the eggs and sugar in a large bowl. Whisk well, then add flour. Mix well then add remaining eggs and sugar. Pour chocolate in egg mixture and stir well. Pour into ramekins and bake at 400F for 8-12 minutes. (Check at 8 minutes) Don't cook longer than 12 minutes. Sprinkle powedered sugar on top. Serve immediately with ice cream on the side.

WARM CHOCOLATE MELTING CAKE CUPS

Steps:

• In a small saucepan, combine 3/4 C sugar, cocoa, flour & salt. Gradually stir in water. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee & vanilla until smooth. Transfer to a large bowl.
• In another bowl, beat eggs & egg white until slightly thickened. Gradually add remaining sugar, beating until thick & lemon colored. Fold into chocolate mixture.
• Transfer to ten 4 oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1" of boiling water to pan. Bake, uncovered, at 350 degrees F. for 20 - 25 minutes or just until centers are set. Garnish with strawberry halves. Serve immediately.
• NUTRITIONAL FACTS: 1 serving equals 131 calories, 1 g fat (trace saturated fat), 42 mg cholesterol, 49 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein DIABETIC EXCHANGE: 2 starch