Canada's most popular cookbooks!

You are here: Home » Free Recipes

Decadent Desserts

Browse Recipes | Feature Recipes | Browse Recipes by Title

A tempting selection of elegant and stylish desserts is beautifully laid out in this full-colour cookbook. Featured amongst the many luscious dessert recipes are informative how-to guides and illustrated step-by-step instructions to challenge every cook's hidden gourmet talents.
Decadent Desserts
Molten Chocolate Cakes

Molten Chocolate Cakes      "Molten Chocolate Cakes" is available in PDF format print friendly version
Chocolate lovers will flip over this temptingly decadent dessert. A rich chocolate filling oozes from the centre of these individually sized cakes.
 
Butter (or hard margarine)2 tsp.10 mL
Cocoa, sifted if lumpy1 tbsp.15 mL
 
Butter (not margarine)2/3 cup150 mL
Semi-sweet chocolate baking 55
squares (1 oz., 28 g, each),
chopped
 
Egg yolks (large)22
Large eggs22
Icing (confectioner's) sugar1 1/2 cups375 mL
All-purpose flour1/2 cup125 mL
 
Black cherry (or vanilla) ice cream
(optional)
 
Grease six 3/4 cup (175 mL) ramekins with first amount of butter. Coat bottom and side of each ramekin with cocoa, discarding excess cocoa.

Heat second amount of butter and chocolate in small heavy saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Cool slightly.

Beat egg yolks and whole eggs in medium bowl for about 2 minutes until frothy. Beat in icing sugar on low. Add chocolate mixture and flour. Beat well until thick and glossy. Divide batter among prepared ramekins. Place on baking sheet. Bake in 450°F (230°C) oven for about 12 minutes until evenly risen and edge appears set, but middle is still wobbly. Let stand for 3 to 5 minutes. Run knife around side of cakes to loosen. Cover with individual plates and invert to remove from ramekins. (At this point, cakes may sit inverted without removing ramekins for up to 20 minutes. They will stay warm and the centre will still be "molten.") Makes 6 cakes.

To serve, place 2 small scoops of ice cream beside each cake. Serves 6.
 
1 serving: 525 Calories; 33.6 g Total Fat (10.3 g Mono, 1.6 g Poly, 19.6 g Sat); 206 mg Cholesterol; 55 g Carbohydrate; 2 g Fibre; 6 g Protein; 261 mg Sodium
 
 
 
Reprinted from Decadent Desserts © Company's Coming Publishing Limited

Browse Products