Best 2 Molten Chocolate Baby Cakes Recipes

Are you having a craving for a sweet and gooey dessert that is sure to satisfy your taste buds? Look no further than molten chocolate baby cakes! These individual-sized cakes are the perfect combination of rich chocolate and a soft, pillowy center. They are perfect for any occasion, from a romantic dinner to a birthday celebration. With their delectable taste and elegant presentation, molten chocolate baby cakes are sure to impress your guests.

Here are our top 2 tried and tested recipes!

MOLTEN CHOCOLATE CHERRY BABY CAKES

Molten Chocolate Cherry Baby Cakes image

Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!

Provided by carmenskitchen

Categories Dessert

Time 30m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup brandy or 1/4 cup cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate, chopped
3/4 cup butter, plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder, for coating the baking cups

Steps:

In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
Preheat the oven to 450 degrees F.
In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).

Nutrition Facts : Calories 370.7, Fat 27.7, SaturatedFat 16.2, Cholesterol 237, Sodium 242.6, Carbohydrate 20.6, Fiber 0.7, Sugar 18, Protein 5.2

MOLTEN CHOCOLATE BABY CAKES

Molten Chocolate Baby Cakes image

Provided by Danny Boome

Categories dessert

Time 34m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup brandy or cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate, chopped
3/4 cup (1 stick plus 1/2 stick) butter, plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder, for coating the baking cups

Steps:

In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
Preheat the oven to 450 degrees F.
Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.

Tips:

Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients emulsify more easily and create a smooth batter.
Don't overmix the batter. Overmixing can make the cakes tough.
Bake the cakes until the tops are just set and a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cakes cool for a few minutes before serving. This will help the centers stay molten.
Serve the cakes with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Molten chocolate baby cakes are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make molten chocolate baby cakes that are sure to impress your friends and family.