Best Chilis White Chocolate Molten Cake Recipes
CHILI'S WHITE CHOCOLATE MOLTEN CAKE
Okay, the whole family had this delicious dessert at Chili's more than once. We all LOVED it. The problem was, we could not find a recipe for it anywhere. So we adopted our own....and we think we did really good. Also, this is way too easy to taste so good!
Provided by msweat3
Categories Dessert
Time 33m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray.
- Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
- So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
- You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.
Nutrition Facts : Calories 4929.9, Fat 256.3, SaturatedFat 89, Cholesterol 692.4, Sodium 3901.8, Carbohydrate 604.9, Fiber 5.7, Sugar 425.5, Protein 61.5
COPYCAT "CHILI'S" MOLTEN CHOCOLATE CAKE
I AM SOOOOOO ADDICTED TO THIS!!!! I can't get enough of it, you will need to have a sweet tooth to eat this!
Provided by Brandy Bender
Categories Chocolate
Time 30m
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 350 degrees. Make the cakes: Brush the four 1 1/4 cup brioche molds or jumbo muffin cups with the 2 tablespoons of melted butter. Dust the molds with cocoa powder and tap out the excess.
- 2. Whisk the flour, baking soda, baking powder, and salt in a small bowl. Bring milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
- 3. Combine the vegetable oil, 4 tablesoons room-temperature butter and 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-low speed, then add the remaining egg and beat 1 more minute.
- 4. 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 then three-quarters of the way.
- 5. Transfer the mold to a baking sheet and bake until tops of the cakes are domed and the centers are 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.
- 6. MAKING THE FILLING: Microwave the chocolate, cream, butter, and corn syrup in a microwave safe bowl in 30 second intervels, stirring each time, until chocolate starts to melt, 1 minute 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
- 7. Use the tip of the paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
- 8. Use the knife to cut a 1 1/2 inch circle on the top of each cake, cutting almost to the bottom.
- 9. Hollow out the cakes with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
- 10. Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
- 11. Plug the hole with the cake scraps. Save or discard any remaining scraps.
- 12. Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
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