Best Melting Belgian Chocolate Cake Recipes

BELGIAN CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees. Place nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins. Butter a 9-by-3-inch springform pan well; coat with cocoa, tapping out any excess.
• In a food processor, grind nuts with granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
• In a heat-proof bowl, whisk together cocoa and boiling water until smooth. (Mixture will thicken as it cools.)
• In the bowl of an electric mixer, cream butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in eggs one at a time until well blended.
• Stir buttermilk and vanilla into cocoa mixture. Mixing on low, add half of dry ingredients to creamed mixture; when blended, pour in the cocoa mixture, and add remaining dry mixture, mixing just until incorporated. Scrape batter into prepared pan, smooth top. Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely. Place cooled cake on a 9-inch cardboard round.
• Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable, removing bowl from ice bath and returning it as necessary.
• Spread the whipped ganache smoothly on top and sides of cooled cake, and chill the cake. Gently stir remaining ganache every 5 minutes until thickened and cool.
• Place cake (still on cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour ganache over top of cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down sides. Scrape up excess and reserve for another use. Let cake stand at room temperature until set. Garnish with nuts and chocolate curls.

MOLTEN CHOCOLATE CAKE

Steps:

• Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
• Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
• Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
• When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
• Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

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.

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.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.