Best Individual Molten Chocolate Cakes Recipes

INDIVIDUAL MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 325 degrees.
• Butter and flour six 6-ounce custard cups.
• Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.
• Reduce the speed, and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
• Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.
• Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).
• Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.

INDIVIDUAL MOLTEN CHOCOLATE COCONUT CAKES

Steps:

• Preheat oven to 325 degrees F, butter and flour 6 (6-ounce) custard cups. Toast coconut: Spread coconut on a nongreased baking sheet and put in oven until lightly brown and fragrant (about 10 minutes). Remove from the oven and reserve. Put 6 ounces of the chocolate and the butter and 1 tablespoon of the coconut extract in a double broiler being careful not to let the bowl that the chocolate mixture is in come in contact with the boiling water. Stir until all of the chocolate is melted and the mixture is smooth and glossy, take off heat and let cool slightly (about 2 to 3 minutes). Use an electric mixer with the whisk attachment to beat the eggs, yolks, sugar, and remaining 2 tablespoons of coconut extract at low-medium speed for 2 to 3 minutes. Increase speed to high and beat until the egg mixture becomes pale and thick (about 5 to 8 additional minutes). Reduce speed back to its lowest setting (we don't want a cloud of flour in our kitchen!). Gradually sift in the flour while mixing, add the chocolate mixture to the egg mixture and beat again until completely incorporated and mixture is thick and glossy being careful not to overmix (about 5 minutes). Carefully fold in toasted coconut. Fill each prepared custard cup about half way, place a few of the remaining chocolate chips into each custard cup. Top off each with remaining batter. Place all custard cups on a baking dish that is at least 1/2-inch deep (in case of any spills). Bake cakes until edges are set and center is still slightly jiggly (about 12 minutes). Let cool slightly making sure you don't cool the cakes too much, they're best served warm. Carefully run a knife around the edges to loosen the cake and invert the cake onto individual plate. Dust with powdered sugar and more toasted coconut flakes, if desired.

INDIVIDUAL MOLTEN CHOCOLATE CAKES FROM GOURMETWEEKLY.COM

Steps:

• • Preheat oven to 450ºF with rack in middle. Butter ramekins and dust with cocoa powder. • Slowly melt butter (1 stick) in a small heavy saucepan. Remove from heat and stir in chocolate until melted and smooth. • Beat eggs, yolks, sugar, and a pinch of salt with an electric mixer at high speed until pale and tripled in volume. Fold in warm chocolate mixture and flour gently but thoroughly. Pour batter into ramekins and arrange ramekins in a 4-sided sheet pan. • Bake cakes until puffed and just starting to crack on the surface (cakes will still be wobbly), 8 to 10 minutes. • Immediately invert a plate on top of each ramekin and reinvert. Let stand 1 minute, then gently remove ramekins.

INDIVIDUAL MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees Melt the butter and chocolate together in the top of a double boiler or in the micro wave (double is better)... add salt. Beat the eggs, yolks and sugar with a whisk or electric beater until light and slightly foamy. Add the egg mixture to the warm chocolate; whisk quickly to combine thoroughly. Add flour and stir to combine. This will adequately thicken the batter. Divide the batter evenly into your 6 preprepared standing foil molds. Note: you can prep in advance and refrigerate until you're ready to bake, or place in the freezer for later use. Baking time will depend on the oven; start with 7 minutes for a manageably thick outer shell with completely molten interior; 8 minutes for a slightly thicker crust and a gooey heart. If serving from the freezer remove cake 10 minutes prior and bake at 410 degrees for 15-17 min.