CHILI'S WHITE CHOCOLATE MOLTEN CAKE

Chili's White Chocolate Molten Cake image

Menu Description: "Topped with vanilla ice cream under a hard chocolate shell." After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that matches perfectly to the moist, buttery cake in the Chili's original. For the molten white chocolate inside the cake, we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the molten filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days even longer in your freezer, and when you're ready to plate the impressive dessert each serving only takes a minute or two to set up. Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

one 18.25-ounce box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
2/3 cup water
1/2 cup softened butter (1 stick)
3 large eggs
18 ounces white chocolate chips (3 cups)
1/4 cup plus 2 teaspoons heavy cream
8 scoops vanilla ice cream
1 16-ounce box frozen strawberries in syrup (sugar added), thawed

Steps:

Make cake batter following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas-size) muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake for 25 to 30 minutes in a preheated 350 degree F. oven, or until a toothpick stuck into the center of one cake comes out clean. Let the cakes cool for 15 minutes, then turn all of the cakes out of the pan.
While the cakes cool, measure 9 ounces or 1 1/2 cups of white chocolate chips into a microwave-safe glass or ceramic bowl. Add the heavy cream and microwave on high temperature for 30 seconds. Stir, then microwave for 30 more seconds. Let this cool for 15 to 20 minutes to thicken.
The cakes will be served upside down, so you may have to slice a bit of the domed top off each cake to help it lay flat when inverted. A serrated knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2 inches deep. After cutting straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard (or eat) the piece. This is where you will hide the white chocolate filling.
Spoon 2 to 3 tablespoons of white chocolate filling into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.
Make the strawberry sauce by pureeing the strawberries with syrup in a blender until smooth.
When you're ready to serve, pour the remaining 9 ounces (1 1/2 cups) of white chocolate chips into a medium microwave-safe glass or ceramic bowl. Microwave the white chocolate for 30 seconds, then stir, and microwave for 30 seconds more.
Heat up each cake in the microwave on high for 40 to 45 seconds or until you see the filling bubble.
Drizzle the strawberry sauce onto each serving plate with a spoon or use a squirt bottle.
Place a warm cake on the strawberry sauce then place a scoop of vanilla ice cream on top of the cake, concealing the hole. Drizzle approximately 1 1/2 tablespoons of melted white chocolate over the ice cream and serve right away with a spoon. Repeat for each dessert.
Makes 8 desserts.