Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Molten Chocolate Cake

StarStarHalf starEmpty starEmpty star

Your rating

Recipe

 

Yield

1 cake

Prep

3 hrs

Cook

1 hrs

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Frozen chocolate
6 ounces semi-sweet chocolate
semi-sweet, finely -, null, null
Camera
1 tablespoon liqueur
grand marnier or cointreau, orange flavor
Camera
1 teaspoon vanilla extract
Camera
¾ cup heavy whipping cream
Camera
¼ teaspoon orange zest
finely grated
Camera
2 tablespoons light corn syrup
light
Camera
Chocolate cake
1 x butter
softened for ramekins
* Camera
teaspoon salt
Camera
8 tablespoons butter
Camera
9 ounces semi-sweet chocolate
semi-sweet, slightly softened, null, null
Camera
½ cup sugar
granualted
Camera
1 tablespoon sugar
granulated
Camera
¼ cup water
Camera
2 teaspoons instant coffee
Camera
2 teaspoons vanilla extract
Camera
¾ cup all-purpose flour
Camera
3 tablespoons all-purpose flour
Camera
4 large eggs
large separated at room temp
Camera
Orange cream
1 ¼ cups heavy whipping cream
Camera
¼ teaspoon orange zest
finely grated
Camera
1 tablespoon sugar
granulated
Camera
4 teaspoons liqueur
grand marnier or cointreau, orange flavor
* Camera
Garnish
1 x powdered sugar
* Camera
1 x mint leaves
* Camera
1 x cocoa powder
unsweetened
* Camera

Ingredients

Amount Measure Ingredient Features
Frozen chocolate
173.4 ml/g semi-sweet chocolate
semi-sweet, finely -, null, null
Camera
15 ml liqueur
grand marnier or cointreau, orange flavor
Camera
5 ml vanilla extract
Camera
177 ml heavy whipping cream
Camera
1.3 ml orange zest
finely grated
Camera
3E+1 ml light corn syrup
light
Camera
Chocolate cake
1 x butter
softened for ramekins
* Camera
0.6 ml salt
Camera
1.2E+2 ml butter
Camera
260.1 ml/g semi-sweet chocolate
semi-sweet, slightly softened, null, null
Camera
118 ml sugar
granualted
Camera
15 ml sugar
granulated
Camera
59 ml water
Camera
1E+1 ml instant coffee
Camera
1E+1 ml vanilla extract
Camera
177 ml all-purpose flour
Camera
45 ml all-purpose flour
Camera
4 large eggs
large separated at room temp
Camera
Orange cream
296 ml heavy whipping cream
Camera
1.3 ml orange zest
finely grated
Camera
15 ml sugar
granulated
Camera
2E+1 ml liqueur
grand marnier or cointreau, orange flavor
* Camera
Garnish
1 x powdered sugar
* Camera
1 x mint leaves
* Camera
1 x cocoa powder
unsweetened
* Camera

Directions

FROZEN CHOCOLATE:

Put the chocolate in a 1-quart measuring cup with a pouring spout.

In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil.

Pour the hot cream over the chocolate.

Let the mixture stand for 30 seconds, to melt the chocolate.

Gently whisk until smooth.

Stir in the Grand Marnier, vanilla and orange zest.

Cover an ice cube tray with a piece of plastic wrap.

With your fingers, press down on the plastic wrap to line six individual ice cube cavities with plastic.

Pour the warm chocolate mixture into the six lined ice cube cavities, filling each one to the brim.

Reserve the remaining chocolate mixture in a heat proof bowl to be used later as a sauce.

Cover and refrigerate.

Cover the filled ice cube tray with plastic wrap.

Freeze the ice cube tray with the chocolate mixture for 3 to 4 hours, until frozen solid.

Keep the frozen chocolate in the freezer until ready to assemble the dessert.

CHOCOLATE CAKE:

Position a rack in the center of the oven and preheat to 425 degrees F.

Generously butter the bottom and sides of six 6-ounce ramekins.

Put the ramekins on a baking sheet.

Melt the chocolate with the water and coffee.

Gently whisk until smooth.

Let the chocolate mixture cool for 5 to 10 minutes, until tepid.

In a medium bowl, using a wire whisk, stir together the flour and salt until thoroughly blended.

Sift onto a piece of waxed paper.

In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter for 30 seconds until creamy.

While continuing to beat, gradually add ½ cup of the sugar.

Beat in the vanilla.

One at a time, add the egg yolks, beating well after each addition.

Add the melted chocolate mixture and beat until smooth.

Scrape down the side of the bowl with a rubber spatula.

In a large grease-free bowl using a hand-held electric mixer and clean beaters, beat the egg whites at low speed until frothy.

Gradually increase the speed to high and beat the whites until soft peaks start to form.

One teaspoon at a time, add the remaining 1 tablespoon of sugar and continue beating the whites until stiff, shiny peaks form.

Fold one-third of the whites along with one-third of the flour mixture into the batter.

One-third at a time, gently fold in the remaining egg whites and the flour.

Spoon half of the batter, filling each ramekin a little more than half full.

Unwrap the frozen chocolate cubes.

Nestle a frozen chocolate cube in the center of each batter-filled ramekin.

Spoon the remaining batter over the tops of the frozen chocolate cubes, covering them completely.

Bake for 15 to 20 minutes, until the batter has risen about ½-inch above the ramekin rims and the tops are slightly cracked.

While the cakes are baking, prepare the orange cream.

ORANGE CREAM:

In a chilled large bowl, using a hand-held electric mixer or a wire whisk, whip the cream, sugar, orange zest, and Grand Marnier until the cream starts to thicken but is still pourable.

Do not overwhip.

Gently reheat the leftover chocolate mixture over a pot of hot, not simmering, water.

Keep warm. One at time, carefully invert the warm cakes onto large dessert plates. Lightly sift confectioners' sugar over the tops of the cakes. Spoon some of the orange cream around the base of each cake. Put some cocoa powder in a sugar shaker. Lightly sprinkle cocoa powder over the orange cream and around the plate borders. Garnish the top of each cake with a small sprig of fresh mint. Serve immediately and pass the warm chocolate sauce for those who want an extra dose of chocolate.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 134665% from fat
 % Daily Value *
Total Fat 97g 149%
Saturated Fat 58g 290%
Trans Fat 0g
Cholesterol 438mg 146%
Sodium 373mg 16%
Total Carbohydrate 39g 39%
Dietary Fiber 6g 23%
Sugars g
Protein 31g
Vitamin A 57% Vitamin C 2%
Calcium 15% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe