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Apr 22, 2009 11:56 AM

Crab Stuffed Shrimp and Molten Chocolate Cake

I offered to make dinner of their choice for my mom and sister for Mother's Day and they came up with crab stuffed shrimp with motlen chocolate cake. Any recipes for either, good side dish ideas? Thanks!

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  1. These Hearts of Darkness chocolate cakes from Marcel Desaulniers are delicious. You make simple chocolate truffles from chocolate and hot cream and chill them, then make the batter, put the truffles in the middle and bake. The truffles melt and ooze when you cut them. Fabulous with raspberry coulis and whipped cream. They reheat beautifully in the microwave, too.


    2 Replies
    1. re: bear

      i used to work as baker (pastry chef was my title, but in reality i was just a baker) at a local restaurant and my "chocolate lava cakes" were, by far, my biggest seller.

      -i used my go-to recipe for chocolate cake.
      -i filled up 6 oz. glass pyrexes (they sell them at target although ours a restaurant supply) 2/3 of the way full (after coating them with non-stick spray) and baked them off.
      -when they were done, i turned them out onto a lined cookie sheet, the bottom of the cake now becoming the top of the cake.
      -i then piped the truffle (chocolate melted with hot cream) into the middle (stick the tip about 1/2 way into the center of the top and gently squeeze, taking care not to squeeze too much in or it will break open. this is trial and error unfortunately.) and finished it by piping more chocolate onto the top in a somewhat star pattern.
      -they were then chilled completely, which allows you to make them well ahead of time.
      -to serve, they were individually placed on a plate and microwaved for 30 seconds, (although when i made them at home i had to microwave longer) until the chocolate in the middle and on top is melted, but not too much. another trial and error step.
      -they were presented with a scoop of ice cream, but you could also serve with fresh fruit and whipped cream.

      a variation that i have made at home that was yummy (but might not be your thing) was straining the hot cream for the truffles through a coffee filter with ground (not instant) coffee to make a sort of "mocha" lava cake. they were delicious.

      as you can see, i don't write instructions for a living, but maybe this will give you an idea of how to proceed.

      and, for what it is worth, what an AWESOME mother's day gift!!! i can't wait until my daughters are able to do that for me!!! (c:

      1. re: bear

        Oh, raygunclan's wonderful post below (sounds so good) reminded me that creme anglaise is really good with the chocolate and raspberry, too.

      2. I have an easy recipe for crab stuffed shrimp:

        I make the stuffing out of butter, garlic, crabmeat, buttery crackers like Ritz, and sherry. Saute some minced onions with the garlic in butter until softened. Deglaze with the sherry and cook off until liquid is almost gone. Take off the heat and fold in the crabmeat and crushed, almost pulverized, cracker crumbs. Mound each jumbo shrimp (can turn it inside out and it won't curl up when cooking) and cook gently in the oven at about 325 until the shrimp turn pink. Serve with clarified butter. Enjoy!

        1. Rick, these are easy and delicious, a definite home run:


          Your mom will love them!

          3 Replies
          1. re: lisavf

            Lisa, how do you think they'd be without the mushrooms? I love muschrooms but mom doesn't.

            1. re: Rick

              You don't need the mushrooms, they're basically just a filler.

              1. re: Phurstluv

                Agreed. They would absolutely be fine without the mushrooms. You are a good son indeed!

          2. If you want a simpler route to molten chocolate cakes than dealing with making ganache, this is the one I do. Recipe makes 2, and can be multiplied easily. You can make the batter up to a day ahead, put in the ramekins, and refrigerate. Preheat the oven while you have dinner, and pop them in as soon as you're done; they bake while you chat and make coffee.

            2 oz bittersweet chocolate, chopped
            2 oz unsalted butter
            1/4 cup sugar
            1 tsp. vanilla or 1 T. liqueur of choice
            2 large egg yolks
            1 large egg
            2 T. unsweetened cocoa powder
            2 tsp. all purpose flour

            Spray 2 6-oz ramekins or custard cups with cooking spray. Melt chocolate and butter together in a double boiler or in the microwave. Whisk in sugar and vanilla or liqueur, then egg yolks and egg, then flour and cocoa. Pour into ramekins and refrigerate until ready to bake. Preheat oven to 350F. Place ramekins on a baking sheet and bake uncovered 20-22 minutes, until top is still shiny and a tester comes out with some batter attached. Let rest 5 minutes and invert onto plates to serve.

            Good with ice cream, creme anglaise, raspberry coulis.

            1 Reply
            1. re: Caitlin McGrath

              Thanks Caitlin, I think I just may go with your recipe for the cakes, the other recipes about sound great but I'm not sure I'm up to them.

            2. Well dinner was a huge success. I used the epicurious recipe minuse the muschrooms for the crab stuffed shrimp and Caitlin's recipe for the cake. I did brine the shrimp before cooking them and I highly recommend doing that extra step. I also made polenta along with baked potatoes. Everyone really liked the cake, my mom who is a chocolate lover said "my tongues hurts!" from eating that cake it was so rich! Everything was great and it was all very easy to make, thank you!

              1 Reply
              1. re: Rick

                Thanks for reporting back! I'm so glad everything worked out well and dinner was a success. Very nice gift you gave your mom and sister.