Best 17 Makeover Molten Chocolate Cakes Recipes

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat oven to 400°F. Grease 8 (4-ounce) or 6 (6-ounce) jars/ramekins with non-stick cooking spray and arrange on a rimmed baking sheet.
• In a large microwavable bowl, microwave the butter and chocolate in 30 seconds intervals until melted, about 2 minutes, whisking at each interval. Add sugars and whisk until well combined. Whisk in heavy cream and vanilla. Add the flour and whisk until just combined.
• In a separate bowl, whisk the eggs with a hand-held mixer on high speed until pale yellow and airy, about 5 minutes. Using a rubber spatula, fold the egg mixture into the chocolate mixture until well blended. The batter will be thin and bubbly.
• Pour batter into prepared jars/ramekins, filling each one almost full. Bake for 13-14 minutes until cakes are set around the edges, but soft in the centers. Let stand a few minutes before serving right out of the jars or inverting ramekins onto plates.
• Notes: Batter can be made the day ahead and the jars can be placed in the refrigerator until you're ready to bake and serve. They're best served warm right out of the oven, but they reheat nicely in the microwave.

MOLTEN CHOCOLATE CAKES

Steps:

• Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
• Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

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.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

ALMOST-FAMOUS MOLTEN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
• Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
• Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
• With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
• Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

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.

CHOCOLATE MOLTEN CAKES

Steps:

• Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.

FRENCH MOLTEN CHOCOLATE CAKE

Steps:

• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
• Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
• Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
• Remove from the oven and dust with powdered sugar. Serve warm.

SUPER EASY MOLTEN CHOCOLATE CAKE

Steps:

• 1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
• 2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
• 3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
• 4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
• 5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 400 degrees. Generously butter 4 cups of a standard muffin tin. Sprinkle with granulated sugar, and tap out excess. Set aside.
• In the bowl of an electric mixer, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined, scraping down the sides as needed. Fold in chocolate. Divide batter evenly among prepared muffin cups.
• Bake just until tops of cakes are set, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
• To serve, turn out cakes, and place on serving plates. Dust with confectioners' sugar, and add a dollop of whipped cream, if desired.

MOLTEN CHOCOLATE CAKES

Steps:

• In a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly. Add the eggs, egg yolks and confectioners' sugar; mix well. Stir in flour until blended. Pour into eight greased 6-oz. custard cups. , Place custard cups on a baking sheet. Bake at 425° for 15-16 minutes or until a thermometer inserted in the center reads 160°. Remove from the oven and let stand for 1 minute. Run a knife around edges of cups; invert onto dessert plates. Serve immediately.

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 475 degrees. Using a double boiler, melt chocolate and 6 tablespoons butter. Add sugar, and stir until melted. Remove from heat, and set aside.
• In a bowl, combine eggs and 1/3 cup flour, and stir until smooth. Gradually whisk in chocolate mixture until well blended.
• Butter and flour four 1/2-cup souffle dishes, and divide batter among them. Bake until cakes are puffed and dry on surface but still soft in center, about 6 minutes.
• Remove cakes from dishes, and place on serving plates. Sprinkle with fleur de sel, and serve hot or cool.

MOLTEN CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
• Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
• To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, prepare the cake mix according to the package instructions.
• Pour the batter into a well-greased bundt pan.
• Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Heat the heavy cream in a small saucepan until just boiling.
• Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
• Invert the bundt cake onto a serving plate.
• Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
• Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
• Enjoy!

MOLTEN CHOCOLATE CAKES

Steps:

• Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
• Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
• Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
• Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.

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.

QUICK AND EASY MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 425 degrees. Butter 4 (3/4 c.) custard cups or souffle dishes. Place on baking sheet.
• In a large microwaveable bowl, microwave chocolate and butter on high for 1 minute.
• Stir with wire whisk until chocolate is completely melted. (You may microwave for an additional 30 seconds if chocolate is not melting.).
• Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter evenly between prepared cups. (The cups will be filled until less than half an inch from the top.).
• Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minutes. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.
• Dust each cake with powdered sugar, and top with a scoop of your favorite ice cream, chocolate syrup, and whipped cream.