RecipesMagazine
×

Chocolate Molton Love Cake

5
4
3
2
1
Chocolate Molton Love Cake

Chocolate Molton Love Cake

Chocolate Molton Love Cake is a dessert that serves 12. One portion of this dish contains roughly 20g of protein, 110g of fat, and a total of 1459 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires eggs, sugar, cake flour, and butter. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. Users who liked this recipe also liked Chocolate Molton Love Cake, True Love Chocolate Cake, and Double-the-love chocolate cake.

Instructions

1
Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
Equipment you will use
Baking SheetBaking Sheet
OvenOven
2
Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms.
Ingredients you will need
ChocolateChocolate
ButterButter
Equipment you will use
Double BoilerDouble Boiler
BowlBowl
3
Put the bowl over a double chiller.
Equipment you will use
BowlBowl
4
*Cook's Note: This is like a double boiler except the bottom bowl is filled with ice.
Ingredients you will need
IceIce
Equipment you will use
Double BoilerDouble Boiler
BowlBowl
5
Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
Ingredients you will need
ChocolateChocolate
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
Equipment you will use
WhiskWhisk
BowlBowl
6
Fill the baking rings 1/2-full with the batter.
7
Bake in the oven until the sides have set but the center is glossy, about 6 minutes.
Equipment you will use
OvenOven
8
Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
Equipment you will use
OvenOven
9
For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate.
10
Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis.
Ingredients you will need
Butterscotch SauceButterscotch Sauce
RaspberriesRaspberries
11
Add a piece of Pistachio Tuile.
Ingredients you will need
Pistachio NutsPistachio Nuts
12
Transfer the molten cakes from baking sheet to the plates on top of the sauces.
Equipment you will use
Baking SheetBaking Sheet
13
Drizzle chocolate sauce on top and garnish with berries.
Ingredients you will need
Hot Fudge SauceHot Fudge Sauce
BerriesBerries
14
In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold.
Ingredients you will need
Vanilla BeanVanilla Bean
Egg YolkEgg Yolk
CreamCream
SeedsSeeds
SugarSugar
IceIce
Equipment you will use
PotPot
SpatulaSpatula
Frying PanFrying Pan
15
Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
Ingredients you will need
BerriesBerries
SyrupSyrup
Equipment you will use
BlenderBlender
16
Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
Ingredients you will need
SugarSugar
WaterWater
Equipment you will use
PotPot
17
Preheat the oven to 350 degrees F.
Equipment you will use
OvenOven
18
Mix the wet ingredients together in a bowl.
Equipment you will use
BowlBowl
19
Mix the dry ingredients together in a separate bowl.
Equipment you will use
BowlBowl
20
Fold the wet with dry, a little at a time, until incorporated.
21
Pour evenly on top of a silpat lined baking sheet.
Equipment you will use
Baking SheetBaking Sheet
22
Bake for 5 minutes. Allow to cool, then break into pieces.
Equipment you will use
OvenOven
23
Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.
Ingredients you will need
ChocolateChocolate
ButterButter
WaterWater
Equipment you will use
Double BoilerDouble Boiler

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In2 hrs, 15 m.
Servings12
Health Score11
Dish TypesDessert
Related recipes
Soft-N-Fluffy Hamburger Buns
Dad's Pan-Fried Green Beans
No Guilt Cheesecake
Greek Mussels
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok