Try this Chocolate Molten Cake recipe, or contribute your own.
Suggest a better descriptionGather together 10 to 12 2-inch-high cake rings. Cut strips of parchment paper 1 inch wider than the rings. Brush both sides of parchment strips with clarified butter. Fit inside of cake rings. Coat inside of rings with cocoa powder and set aside on a sheet pan. Preheat oven to 350 degrees F. Melt extra-bitter chocolate over double boiler. Whisk softened butter into melted chocolate. Remove chocolate mixture from heat and whisk in egg yolks, 1 at a time. Sift flours together and fold into chocolate mixture. Mount egg whites to soft peaks and add confectioners sugar. Whisk 1/3 of egg mixture into chocolate mixture. Fold in remaining whites in 2 additions. Pipe a 1/2-inch layer of cake batter into the bottom of each cocoa-coated cake ring. Freeze until cake batter becomes stiff. Approximately 3 to 5 minutes. Put a 1-inch piece semi-sweet chocolate in each cake ring atop the stiffened cake batter. Pipe in enough cake batter to cover the chocolate piece. Bake in a 350 degree oven for 20 minutes. Afterwards, allow cake to rest for one minute. Serve with whipped cream and Bay leaf sauce. Yield: 10 to 12 cakes Recipe by: COOKING LIVE SHOW #CL9191
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Serving Size: 1 Serving (2373g) | ||
Recipe Makes: 1 | ||
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Calories: 4031 | ||
Calories from Fat: 2331 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 259g | 345 % | |
Saturated Fat 102.1g | 511 % | |
Monounsaturated Fat 93.8g | ||
Polyunsanturated Fat 30.2g | ||
Cholesterol 6569.3mg | 2021 % | |
Sodium 2677.9mg | 92 % | |
Potassium 2618.3mg | 69 % | |
Total Carbohydrate 208.9g | 61 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 199.1g | ||
Protein 219.2g | 313 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4031
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