I would like to make Molten Chocolate Cakes for my mother's birthday cake. First do you have a really good recipe? Second could I put fresh raspberries in the batter? TIA.
AGM_Cape_Cod
Oct 22, 2006 01:41AM
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This is the recipe I have been making for about 4 years. I always get lots of compliments, and they are pretty easy to make -
http://www.epicurious.com/recipes/recipe_views/views/107659
I usually serve with chocolate or vanilla ice cream and homemade whipped cream.
There is also a recipe on epicurious buzz box that looks similar and delicious. I think I am going to make it for Thanksgiving.
http://www.epicurious.com/recipes/rec...
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This is the first recipe I used, and it's the one I've always returned to, though I just make the cakes and skip the sauce. You could definitely put fresh raspberries in the batter. In fact, this recipe includes cherries, though I've never used them. If you wanted, you could echo the raspberry flavor by serving them with a raspberry coulis, as well as some ice cream (you definitely need ice cream or creme anglaise to offset the richness).
http://www.epicurious.com/recipes/rec...
What I love about this recipe is that it makes only 2 cakes, so it's something easy to do for just my SO and myself, but it can also be multiplied as many times as needed for dinner guests. And the batter can be made ahead and popped in the oven just as you're finishing dinner. I'll admit, I'm thoroughly tired of seeing molten chocolate cakes and flourless chocolate cakes on restaurant menus, but they are fun to make and eat at home!
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I've made this version many times to great reviews. I was skeptical at first since I have a picky husband and a uber-picky friend. Both loved it and told me not to change a thing.
http://www.epicurious.com/recipes/rec...
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And this is the epicurious recipe that I always use to great acclaim: :)
http://www.epicurious.com/recipes/rec...
Couldn't be easier. I often make and freeze so that I have some in the freezer for unexpected guests. I bake them from frozen -- just put them in the oven during the preheat cycle.
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I make the original from Jean-Georges Vongerichten:
http://www.foodandwine.com/recipes/mo...
Super easy, the batter can be made ahead, and always gets rave reviews.
I serve with ice cream or whipped cream and if I have some time, some raspberry coulis, and garnish with a mint sprig.
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I've made the JG version as well, but I've sometimes used 2 variations. I've made 60 at a time for a party -- bite size in those tiny muffin tins. I wanted to be able to quickly cook them for the party but still not overcook. The trick to doing this was to REALLY undercook, then freeze them right in the tin. Once semi-frozen, I popped them out and plastic bagged. Then refilled the tin and kept going. Doing this, I made several batches and froze. At the party, I placed them on a cookie sheet before dinner (to thaw some), then baked for 5 minutes. This worked well. The other trick is to make a ganache truffle (chocolate and cream) about the size of a pearl. Pop that in the center of the batter. Even if you overbake, you still get the ooze of melted chocolate.
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http://www.epicurious.com/recipes/rec...
This is the one that i use. I make it ahead of time and put it in the fridge, take it out and bake them. Read the comments, they're helpful. It's excellent
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