Molten Chocolate Cake w/ icecream topping (Not diet recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 1,375.7
- Total Fat: 76.3 g
- Cholesterol: 223.6 mg
- Sodium: 886.8 mg
- Total Carbs: 179.4 g
- Dietary Fiber: 9.1 g
- Protein: 16.3 g
View full nutritional breakdown of Molten Chocolate Cake w/ icecream topping (Not diet recipe) calories by ingredient
Introduction
Tried to make this recipe as much like Chilli's as I good.It is a taste of heaven! Tried to make this recipe as much like Chilli's as I good.
It is a taste of heaven!
Number of Servings: 4
Ingredients
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ingredients above
Directions
Prehead the oven to 350 degrees. Make the cakes. Brush four 1-1/4 cup brioche molds (or use 10-oz ramkins or jumbo muffin cups) with the 2 T of melted butter. Dust the molds with cocoa powder and tap out the excess.
Whisk the flour, baking solda, baking pwder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a suacepan over medium heat; set aside.
Combine the vegetable oil, 4 tablespoons room temperature butter and the suar in a stand mixer and beat with the paddle attahment on medium-high speed until fluffy, about 4 minutes, scrapintg down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla. beat 1 minute on medium speed, scrape down the bowl. Add 1 egg and beat 1 minute on medium low speed then add the other eggand beat one more minute.
With the mixer on low speed gradually add in the flour mixture, then, the hot milk mixture and mix with rubber spatula until combinedand pour the batter evenly between the molds filling each to 3/4 full.
Transfer the molds to a baking sheet and bake until the tops of tghe cakes are domed and the certers are barely set, 25 to 30 mins. Transfer the baking sheet to a rach, let the cakes cool until they pull away from the molds, about 30 mins.
How to Assemble the Cake
Make the filling; Microwave the choclate, cream,butter and corn syruyp on a microwave-sfe bowl in 30 second itervals, stirring each time until the chocolate starts to melt. 1 minute.30 sec. Let sit 3 minutes, then whisk until smooth. Reheat before using if necessary.
Serving Size: Makes 4 1-11/4 cup brioche molds or use 10 oz ramekins or jumbo muffin cups.
Number of Servings: 4
Recipe submitted by SparkPeople user THEJEFFCOATS.
Whisk the flour, baking solda, baking pwder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a suacepan over medium heat; set aside.
Combine the vegetable oil, 4 tablespoons room temperature butter and the suar in a stand mixer and beat with the paddle attahment on medium-high speed until fluffy, about 4 minutes, scrapintg down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla. beat 1 minute on medium speed, scrape down the bowl. Add 1 egg and beat 1 minute on medium low speed then add the other eggand beat one more minute.
With the mixer on low speed gradually add in the flour mixture, then, the hot milk mixture and mix with rubber spatula until combinedand pour the batter evenly between the molds filling each to 3/4 full.
Transfer the molds to a baking sheet and bake until the tops of tghe cakes are domed and the certers are barely set, 25 to 30 mins. Transfer the baking sheet to a rach, let the cakes cool until they pull away from the molds, about 30 mins.
How to Assemble the Cake
Make the filling; Microwave the choclate, cream,butter and corn syruyp on a microwave-sfe bowl in 30 second itervals, stirring each time until the chocolate starts to melt. 1 minute.30 sec. Let sit 3 minutes, then whisk until smooth. Reheat before using if necessary.
Serving Size: Makes 4 1-11/4 cup brioche molds or use 10 oz ramekins or jumbo muffin cups.
Number of Servings: 4
Recipe submitted by SparkPeople user THEJEFFCOATS.