Probably the most famous molten chocolate cake comes from Chilis Grill & Bar and I'm going to show you how to copycat it at home!
G'Day Steemers đ Missed me? I've been busy keeping my company alive on YouTube (I'm sure you've heard all about it...)
but I had a gentle reminder from my good friend Alla that I should keep on creating posts here, so here I am!
Lately I've been reverse engineering or as I like to call it 'hacking' recipes from restaurant chains and fast food stores so we can all make them at home without all the unnecessary chemicals in them but still taste...well not the same, better! So here is a dessert from Chilis, a Tex-Mex casual dining restaurant located throughout the world - this molten cake is their most famous on the menu and so easy to make at home!
Ingredients (Makes 6)
1/2 cup cocoa powder
1 cup hot water
1 and 1/3 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon of salt
1/4 cup of softened butte
1 and 1/2 cups of superfine sugar
1/4 cup vegetable oil.
2 eggs
1 and 1/2 teaspoons of vanilla
Fudge Sauce
3/4 cup of heavy cream
6 tablespoons of butter
100g of milk dark chocolate
1/3 cup of superfine sugar
a pinch of salt
1/2 teaspoon of vanilla.
Toppings
6 scoops vanilla ice cream
Chocolate Magic Shell
Caramel Sauce
Into a jug add 1/2 cup cocoa powder, then pour in 1 cup of hot water. Mix well and leave aside.
Into a bowl add 1 and 1/3 cups plain flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon of salt. Combine well and leave aside.
Into a separate bowl add 1/4 cup of softened butter, along with1 and 1 1/2 cups of superfine sugar and 1/4 cup of vegetable oil. Cream the butter and sugar and then add 2 eggs, 1 and 1/2 teaspoons of vanilla and mix until smooth.
Mix the dry mix into the wet mix, then add the cocoa and water mix and combine well until you have a smooth batter.
Now spray fluted brioche pans with non stick spray. You can use any size you want but if your after the authentic look go for a 5 inch pan.
Fill each pan about 3 quarters full and place into a preheated oven at 180c or 350f for 20-25 minutes. Leave to cool and remove the cakes from the pans.
Now for the fudge, into a sauspan over a medium heat add 3/4 cup of heavy cream, 6 tablespoons of butter, 100g of milk dark chocolate, 1/3 cup of superfine sugar, a pinch of salt and 1/2 teaspoon of vanilla.
Stir until the chocolate melts and leave to reduce slighting for 5 minutes. Leave to cool slightly.
For the cakes, slice the bottoms so you have a flat surface, and carefully cut a ring in the top. Using a teaspoon gently go around the ring and scoop out the insides creating a volcano - make sure you donât go all the way to the bottom
Fill each well with the chocolate fudge. At this stage you can freeze the cakes or leave them in the fridge for further use and reheat it using the microwave.
To serve, Place a ball of vanilla ice cream on the top. Drizzle with Chocolate magic shell topping over the ice cream and drizzle caramel sauce all over.
Pure bliss and its one of the best and easiest desserts youâll ever make - now all we have to do is get stuck into this bad boy!
If you enjoyed this post please up-vote and resteem it xx Have a great day! Rob