Best Auntie Ivys Molten Chocolate Cake Recipes

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE

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.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
• Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
• In the bowl of an electric mixer fitted with the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).
• Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1 to 2 minutes; then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. Serve immediately. (It's important not to let the cakes sit after baking, as the centers will continue to cook.)
• Make-Ahead Instructions: The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Take them out of the fridge about 30 minutes before baking so they come to room temperature.

MOLTEN CHOCOLATE CAKES WITH EARL GREY ICE CREAM

Steps:

• Butter six ring molds measuring 2 1/2 inches high and 2 3/4 inches in diameter. Place on baking sheet lined with parchment paper, and set aside.
• Place the chocolate and butter in a medium heat-proof bowl set over a pan of simmering water, and heat until melted. Stir mixture to combine.
• Combine the egg yolks and 6 tablespoons sugar in a large bowl, and whisk until mixture is pale yellow and thick, 3 to 5 minutes. Stir in the vanilla extract. Add the chocolate mixture to egg-yolk mixture, and stir to combine.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat until frothy. Add the remaining 4 tablespoons sugar, and whisk until stiff peaks form. Fold egg-white mixture into chocolate mixture.
• Spoon about 1/4 cup batter into each ring, and place a truffle in the center of each. Spoon the remaining batter over the truffles, and place in the freezer to set, at least 1 hour.
• Preheat the oven to 350 degrees. Transfer the baking sheet with the filled ring molds to the oven, and bake cakes for 20 to 25 minutes, or until sides are set but center is still soft. Using a thin spatula, carefully transfer the cakes (still in the ring molds) to a serving plate. Lift the ring molds, and remove them. Serve the cakes warm with Earl Grey ice cream, and garnish with chocolate curls, if desired.

MOLTEN CHOCOLATE CAKE

Steps:

• For the cake: Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
• For the ganache: Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
• For the mint sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.

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 CAKES

Steps:

• Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
• Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. 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. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
• Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
• To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.
• Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.
• Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
• Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.
• Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.
• Cool just a few minutes and unmold each cake onto a plate.