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    Molten Chocolate Cake

    Source of Recipe


    Recipe Introduction

    Yield: 6 servings
    Difficulty: ** (Intermediate)
    Preparation: 1 hour plus freezing and baking times

    List of Ingredients

    Frozen Chocolate Centers:
    4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
    3/4 cup heavy cream
    2 tablespoons light corn syrup
    1 tablespoon orange-flavored liqueur
    1 teaspoon vanilla extract
    1/4 teaspoon finely grated orange zest

    Chocolate cake:
    6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
    1/4 cup water
    2 teaspoons instant coffee granules
    3/4 cup plus 3 tablespoons sifted all-purpose flour
    1/8 teaspoon salt
    1/2 cup (1 stick) butter, softened
    1/2 cup plus 1 tablespoon granulated sugar, divided
    2 teaspoons vanilla extract
    3 large egg yolks, at room temperature
    4 large egg whites, at room temperature

    Orange Cream:
    1 1/4 cups heavy cream
    1 tablespoon granulated sugar
    1/4 teaspoon finely grated orange zest
    4 teaspoons orange-flavored liqueur

    Confectioners' sugar
    Unsweetened cocoa powder
    Mint leaves


    Make the chocolate centers:
    1. Place chocolate in 1-quart measuring cup with a pouring spout. Heat cream and corn syrup in saucepan over medium heat until it comes to a gentle boil. Remove from heat. Pour hot cream over chocolate. Let stand for 30 seconds. Gently whisk until smooth. Stir in orange liqueur, vanilla and orange zest.
    2. Cover ice cube tray with plastic wrap. Press down plastic to line six ice cube cavities with plastic. Pour warm chocolate mixture into cavities, filling to the tops. Cover and refrigerate remaining chocolate mixture for use as sauce. Cover filled ice cube tray with plastic wrap and freeze for 3 to 4 hours or until solid. Keep frozen until ready to assemble dessert.
    Make the chocolate cakes:
    1. F. Generously butter bottom and sides of six 6-ounce„aPreheat oven to 425 ramekins and place on baking sheet.
    2. Place chocolate, water and coffee in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
    3. Stir together flour and salt.
    4. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Gradually add 1/2 cup sugar, beating until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating well after each addition. Add cooled chocolate mixture and beat until smooth.
    5. Beat egg whites in mixing bowl until frothy, using electric mixer at low speed. Increase speed to high and beat until soft peaks form. Add remaining sugar, 1 teaspoon at a time, beating until stiff shiny peaks form.
    6. Fold one-third of egg whites and one-third of flour mixture into chocolate batter. One-third at a time, gently fold in remaining egg whites and flour mixture. Spoon half of batter into ramekins, filling more than half full. Place a frozen chocolate cube in center of each. Spoon remaining batter in ramekins, covering chocolate cubes completely.
    7. Bake for 15 to 20 minutes or until batter has risen about 1/2 inch above rims of ramekins and tops are slightly cracked. While cakes are baking, prepare the orange cream.
    Prepare the orange cream and assemble dessert:
    1. Beat heavy cream, sugar, orange zest and orange liqueur in bowl until it starts to thicken, but is still pourable, using electric mixer at medium speed. Do not overbeat.
    2. Gently heat reserved chocolate mixture over a saucepan of hot, not simmering water. Keep sauce warm.
    3. Invert warm cake onto center of each dessert plate. Lightly dust with confectioners' sugar. Spoon some orange cream around base of cake. Lightly sprinkle with cocoa powder. Garnish with mint. Serve immediately and pass warm chocolate sauce.




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