Best Almost Famous Molten Chocolate Cake Recipes

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ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE



Almost-Famous Molten Chocolate Cake image

Most people think of one dish when they think of Chili's: baby back ribs. Ever since that "I want my baby back..." jingle, ribs have been the star (along with comically oversized margaritas). But regulars covet something else: The Molten Chocolate Cake, oozing with warm chocolate ganache and topped with vanilla ice cream covered in a chocolate shell. The dessert debuted in 1998, and now Chili's sells more than 6 million a year - not bad for a chain that started out as a lone Dallas hamburger joint. Readers like Nikki Lazzara from Park Ridge, IL, have been asking us how to make the cake, but Chili's won't give up the recipe. So our chefs created this perfect imitation.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 4 molten chocolate cakes

Number Of Ingredients 17

6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling
1 pint vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
  • Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
  • Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
  • With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
  • Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE



Almost-Famous Molten Chocolate Cake image

How to make Almost-Famous Molten Chocolate Cake

Provided by @MakeItYours

Number Of Ingredients 17

6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling
1 pint vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
  • Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
  • Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
  • With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
  • Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
  • How To Assemble the Cake:
  • Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
  • Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
  • Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.
  • Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
  • Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
  • Plug the hole with a cake scrap. Save or discard any remaining scraps.
  • Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
  • Photograph by Jacob Snavely

Almost Famous Molten Chocolate Cake Recipes

Molten chocolate cake, also known as chocolate lava cake, is a decadent dessert that has become a favorite of many. The dessert is made up of a soft, moist chocolate cake with a warm, decadent chocolate center that oozes out when you cut into it. The dessert has become so popular over the years that many chefs have come up with their own unique take on the classic recipe, with some becoming almost famous for their molten chocolate cake recipes.
The Origin of Molten Chocolate Cake
The origin of molten chocolate cake is not clear. Some say that it was invented by Jean-Georges Vongerichten, a famous chef from France, in the 1980s. Others say that it was invented by Paul Bocuse, another famous French chef, in the 1960s. Regardless of who invented the dessert, one thing is certain – it has become incredibly popular all over the world. In fact, molten chocolate cake is now a staple dessert at restaurants and is often featured on cooking shows and in recipe books.
What Makes Almost Famous Molten Chocolate Cake Recipes Stand Out?
Almost famous molten chocolate cake recipes are known for their unique twists on the classic dessert. Some chefs add liqueur to the chocolate mixture or use different types of chocolate to give the dessert a deeper flavor. Others add a touch of spice, such as cinnamon or cayenne pepper, to add a bit of heat to the dessert. In addition to the unique flavors, almost famous molten chocolate cake recipes are also known for their presentation. Some chefs serve the dessert in a small ramekin with a scoop of ice cream on top, while others make the dessert into individual cakes and serve them on a plate with a drizzle of chocolate sauce.
Tips for Making Almost Famous Molten Chocolate Cake
If you want to try your hand at making an almost famous molten chocolate cake, there are a few tips you should keep in mind:
  • Use high-quality chocolate: The key to a delicious molten chocolate cake is using high-quality chocolate. Look for a chocolate that has a high percentage of cocoa solids for the best flavor.
  • Don't overbake the cake: Molten chocolate cake should have a gooey center. To achieve this, don't overbake the cake. Take it out of the oven when the edges are set but the center is still slightly jiggly.
  • Let the cake rest: After you take the cake out of the oven, let it rest for a few minutes before flipping it over and removing it from the ramekin or pan. This will help the cake set up and make it easier to remove.
  • Experiment with flavors: Don't be afraid to try different flavors when making your own molten chocolate cake. Add liqueur, spices, or even nuts to give the dessert a unique twist.
The Popularity of Almost Famous Molten Chocolate Cake Recipes
Almost famous molten chocolate cake recipes have become incredibly popular over the years, thanks in part to their unique flavors and presentation. Many restaurants now serve their own version of the dessert, and there are countless recipes available online for those who want to make it at home. In addition, the dessert has been featured on cooking shows and in magazines, making it even more popular among foodies and dessert lovers. It seems that almost famous molten chocolate cake is here to stay, and we can only imagine what creative twists chefs will come up with next.

Valuable Tips for Almost Famous Molten Chocolate Cake Recipes

1. Use High-Quality Chocolate
The quality of chocolate you use plays an important role in the taste and texture of your molten chocolate cake. Always opt for high-quality chocolate with a minimum of 70% cocoa content. This will give your cake a rich and intense chocolate flavor.
2. Use Room Temperature Ingredients
Make sure that all ingredients are at room temperature before you start making your cake batter. Cold ingredients can affect the texture of your cake, resulting in an uneven texture or tough cake. Leave your ingredients out for at least an hour before you start baking.
3. Don't Overmix the Batter
Molten chocolate cake batter needs to be mixed just enough to combine the ingredients. Overmixing can cause the cake to lose its light and airy texture. Be careful not to overmix the batter, or you'll end up with a dense and heavy cake.
4. Use Quality Ramekins
Invest in high-quality ramekins to bake your molten chocolate cakes. These small ceramic dishes should be 4-6 ounces in size and should be oven-safe. The quality of your ramekins can affect the end result of your cake, so make sure to choose ones that can withstand high temperatures.
5. Use a Water Bath
Baking molten chocolate cake in a water bath can help ensure even baking and prevent overcooked edges. Simply place your ramekins in a deep baking dish and fill it up with hot water until it reaches halfway up the sides of the ramekins. This will create a gentle heat that will prevent the cakes from burning.
6. Know Your Oven Temperature
Every oven is different, so it's important to know the temperature of your oven. Use a reliable oven thermometer to ensure that your oven is preheated to the correct temperature before baking your molten chocolate cakes. This will ensure that your cakes come out perfectly every time.
7. Let the Cakes Rest
After you've baked your molten chocolate cakes, let them rest for a few minutes before serving. This will allow the cakes to settle and the molten chocolate center to set slightly. This resting time will help you achieve a creamy and delicious center that oozes out when you cut into the cake.
8. Make Ahead of Time
Molten chocolate cakes can be baked ahead of time and stored in the refrigerator until you're ready to serve them. Simply cover your ramekins with plastic wrap and pop them in the fridge for up to 24 hours. When you're ready to serve, let them come to room temperature before reheating in the oven for a few minutes.
9. Serve with Whipped Cream or Ice Cream
Molten chocolate cakes are best served warm with a dollop of whipped cream or a scoop of ice cream. The contrast of the cold cream or ice cream with the warm, gooey center of the cake is heavenly. Try serving with raspberry sauce or fresh berries for an extra touch of decadence.
10. Experiment with Different Flavors
Once you have mastered the classic molten chocolate cake recipe, try experimenting with different flavor combinations. Add a dash of cinnamon or chili powder for a spicy kick, or try adding a tablespoon of espresso powder for a rich and bold flavor. The possibilities are endless!

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