Best Warm Chocolate Cakes Recipes

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
• In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
• Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

WARM CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; set aside.
• Place butter and chocolate in the top of a double boiler or heatproof bowl set over simmering water, and heat until the chocolate has almost completely melted. Meanwhile, beat together the eggs, yolks, and sugar until light and thick.
• Beat in flour until just combined. Stir together the warm melted chocolate and butter. Pour chocolate mixture into the egg mixture. Divide batter evenly among the molds.
• Bake the molds on a baking sheet for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. Immediately invert each mold onto a plate, and let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. Serve immediately with whipped cream, if desired.

JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES

Steps:

• Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
• In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
• Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
• Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
• Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

MARTHA'S WARM CHOCOLATE PUDDING CAKES

Steps:

• Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a rimmed baking sheet.
• Place chocolate and butter in a heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla.
• In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. With mixer running, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
• Using a flexible spatula, fold about a third of egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap and refrigerate up to 1 day.)
• Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes (or 25 to 30 minutes if refrigerated). Serve warm or at room temperature (puddings will sink as they cool), topped with ice cream, if desired.

WARM CHOCOLATE STOUT CAKES WITH WHISKEY CARAMEL SAUCE

Steps:

• For the whiskey caramel sauce: Combine the sugar and 1/4 cup water in a medium saucepan over medium-high heat, swirling the pan but not stirring, until the mixture is dark amber, 7 to 10 minutes. Turn off the heat and whisk in the heavy cream, vanilla and salt until smooth. Whisk in the whiskey. Transfer to a bowl and cool completely (the caramel will thicken as it cools).
• For the chocolate stout cakes: Position a rack in the center of the oven and preheat to 350 degrees F.
• Melt the butter in a medium saucepan over medium heat until it just begins to bubble, about 5 minutes. Add the cocoa powder and whisk until dissolved and the mixture is smooth, about 30 seconds. Remove from the heat and whisk in the stout beer. Set aside to cool slightly, about 5 minutes.
• Meanwhile, spray a 12-cup muffin tin generously with nonstick canola oil spray and wipe out any oil that pools at the bottom of the cups. Dust the muffin cups with cocoa powder and tap out the excess.
• Whisk the flour, brown sugar, baking soda and salt in a medium bowl.
• Whisk the egg, Greek yogurt and vanilla extract in large bowl.
• Whisk half of the stout beer mixture into the egg mixture and blend until combined. Whisk in the remaining half of the stout beer mixture and blend until smooth. Add the flour mixture and blend until just combined.
• Divide the batter evenly into the prepared muffin tin. Bake the cakes, rotating the muffin tin halfway through, until a tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the muffin tin to a wire rack and let the cakes cool in the muffin tin for 10 minutes.
• Loosen the edges of each cake with an offset spatula, then carefully remove the cakes from the muffin tin. Serve the warm cakes upside-down on individual plates drizzled with the Whiskey Caramel Sauce and sprinkled with the toffee bits.

WARM CHOCOLATE CAKES WITH BERRIES

Steps:

• Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
• In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.
• In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
• Preheat oven to 450 degrees F.
• Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.
• Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

LITTLE WARM CHOCOLATE CARAMEL CAKES

Steps:

• Preheat oven to 400*F.
• Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
• Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
• Fill each ramekin with 1/3 cup of batter.
• Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!

WARM CHOCOLATE-CHIPOTLE CAKES WITH CINNAMON-CARAMEL SAUCE

Steps:

• Prepare a medium heat fire (350°F) in a wood-fired oven or cooker. Butter eight 4-ounce ramekins and dust with sugar, knocking out the excess sugar.
• In the wood-fired oven or cooker, toast the chiles in a dry skillet, turning as they toast, for about 2 minutes. Discard the stems, seeds, and ribs, then soak the chiles in hot water to cover until softened, about 30 minutes. Drain, reserving the soaking liquid.
• Puree the drained chiles in a food processor or blender, adding enough soaking liquid to form a paste. Force the paste through a fine-mesh sieve into a bowl and discard the solids. Set aside 1 1/2 tablespoons of the chile paste and freeze the remainder for another use.
• Bring the prune juice and sugar to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the hot sugar syrup over the chocolate in a large bowl, stirring until the chocolate is melted. You may need to place it over a simmering water bath to melt completely. Add the butter and stir until melted. Whisk in the eggs, one at a time, then stir in the 1 1/2 tablespoons chile paste, the flour, cinnamon, and salt.
• Place the ramekins in a baking pan; divide the batter among the sugar-lined ramekins and place in the oven or cooker. Fill the pan with 1/2 inch hot water and bake, uncovered, until the cakes are firm and crusted, 30 to 35 minutes. Check after 20 minutes for doneness, as each oven is different. The cakes need to be moist, not dry.
• If using a Big Green Egg, put the plate setter in place with the grate on top, creating an oven. Place the sheet pan on the grate, fill with hot water, and close the lid.
• Transfer the ramekins to a wire rack and let cool for 5 minutes. Unmold the warm cakes directly onto serving plates, crusty top side up. Drizzle with the caramel sauce and serve.
• Cinnamon-Caramel Sauce
• Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
• Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.

SOFT-CENTERED WARM CHOCOLATE CAKES

Steps:

• Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.
• In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.
• To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.

WARM CHOCOLATE MOLTEN CAKES

Steps:

• Preheat oven to 425 degrees.
• Butter six 6-ounce custard cups, souffle dishes or other moulds.
• Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
• Set aside.
• Melt chocolate and 2/3 cup butter together over low heat.
• Cool slightly.
• Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes).
• Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
• In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes).
• Fold egg whites into chocolate mixture along with flour.
• Pour into moulds.
• Bake for 7 minutes until edges are set, but centre is still jiggly.
• Cool for 5 minutes and carefully remove to serving dishes.
• Serve with whipped cream or good quality French Vanilla or Coffee ice cream.

WARM CHOCOLATE PUDDING CAKES (OAMC)

Steps:

• Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.
• In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours.
• When ready to serve, preheat oven to 375°F Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes.
• Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins).

WARM CHOCOLATE CAKES WITH COFFEE CRèME ANGLAISE

Steps:

• Sauce:
• Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.
• Cakes:
• Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.

WARM CHOCOLATE CAKES WITH FRANGELICO ICE CREAM

Steps:

• Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
• Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.

WARM CHOCOLATE CAKES

Steps:

• Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside. , In a small saucepan, combine the cocoa and remaining sugar; stir in milk until smooth. Cook and stir until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in butter and oil until butter is melted. Cool for 10 minutes. , Stir in egg white and vanilla until blended. Add flour and salt; stir just until combined. Place 2 tablespoons cocoa mixture in each prepared ramekin. Layer each with 2 teaspoons chocolate chips and remaining cocoa mixture. Bake at 350° for 17-22 minutes or just until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes. , Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately.

WARM CHOCOLATE PUDDING CAKES

Steps:

• • Lightly butter 2 ramekins with 1 teaspoon of butter and set aside. • In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. • Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. • With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. • Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours. • When ready to serve, preheat oven to 375 degrees F. Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes. • Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins.)

WARM CHOCOLATE PUDDING CAKES FOR 4

Steps:

• • Lightly butter 4 ramekins with 1 teaspoon of butter and set aside. • In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. • Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. • With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. • Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours. • When ready to serve, preheat oven to 375 degrees F. Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes. • Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins.)

CHOCKABLOCK CHOCOLATE CAKES WITH WARM MACADAMIA NUT GOO

Steps:

• Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper.
• Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.
• Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake.
• Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the macadamia and coconut. Set aside.
• When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts.
• If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce.

WARM DOUBLE-CHOCOLATE BROWNIE CAKES

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 8 cups in a standard-size muffin pan.
• In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
• In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
• In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
• Beat in vanilla extract.
• Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
• Stir in remaining chopped chocolate.
• Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
• Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
• Serve cakes warm, with ice cream.

WARM BANANA CAKES WITH CHOCOLATE SAUCE

Steps:

• FOR BANANA CAKES: Preheat oven to 350°F. Whisk flour, baking soda, baking powder and salt in medium bowl to combine. Whisk sugar and oil in large bowl to blend. Add mashed bananas and eggs and whisk to blend well. Add flour mixture and whisk just until combined. Whisk in milk and vanilla. Divide batter equally among eight ¾-cup custard cups or soufflé dishes. Place on baking sheet and bake until tester inserted into cake centers comes out clean, about 25 minutes. Cool slightly. MEANWHILE, PREPARE CHOCOLATE SAUCE: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Run knife around sides of cakes to loosen. Invert warm cakes onto plates. Pour chocolate sauce over top of each cake and serve with ice cream.

JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES

Steps:

• Preheat oven to 450 F. Butter and flour four 4-oz. molds (such as brioche tins), ramekins, or custard cups. Tap out excess flour; butter and flour them again and set aside. In a heatproof bowl set over simmering water, combine butter and chocolate. Heat until chocolate has almost completely melted. In an electric mixer with the paddle attachment, beat together eggs, yolks, and sugar until light and thick. Add melted chocolate mixture and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds. Place filled molds on a rimmed baking sheet and bake until the sides have set but the centers remain soft, 6-7 minutes. Invert each mold onto a serving plate and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake should fall out onto the plate. Serve immediately.