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Chili’s® Molten Chocolate Cake

Last post Oct 25, 2007 4:37 PM by magnetqueen . 13 replies.


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  • Chili’s® Molten Chocolate Cake
    Has anyone had this dessert at Chili's restaurant?


    Top Secret Recipes® version of Chili’s® Molten Chocolate Cake
    By Todd Wilbur

    Menu Description: Warm chocolate cake w/chocolate fudge filling. Topped w/vanilla ice cream under a crunchy chocolate shell.

    Get out your easy button for this one. While the clone recipe for this top-requested Chili's dessert is extremely simple to make -- and can even be made days ahead of time -- the resulting presentation is impressive. A chocolate fudge cake mix is all you need for the cake part of the recipe (or you can use the scratch clone recipe here). The cake batter is poured into the large cups of a Texas-size muffin pan. When the cakes are done and cooled, you make a secret hole where the hot chocolate is loaded. Now you can keep the cakes covered in the fridge until dessert time. To serve, heat a cake, plop a scoop of vanilla ice cream on top, and top it off with a little Magic Shell (a chocolate topping that hardens on ice cream). When your diners dig into the cake, a delicious hot fudge center oozes out of the warm chocolate cake, and you're launched up to superhero status.

    Cake
    1 18.25-ounce box chocolate fudge or dark chocolate cake mix
    1 1/3cupswater
    1/2 cup vegetable oil
    3 eggs

    1 bottle Hershey hot fudge topping
    8 scoops vanilla ice cream
    Smuckers Magic Shell chocolate topping

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  • RE: Chili’s® Molten Chocolate Cake
    1. Make cake batter following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size) muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake for 30 to 40 minutes, or until a toothpick stuck into the center of one cake comes out clean. Turn all of the cakes out of the
    pan and let them cool.

    2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cutout a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.

    3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.

    4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

    Makes 8 desserts.
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  • RE: Chili’s® Molten Chocolate Cake

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  • RE: Chili’s® Molten Chocolate Cake
    It is my daughter's all time favorite dessert. I've never used this recipe to try and make them at home though. It is very rich...one or two bites of my daughter's is always plenty for me.
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  • RE: Chili’s® Molten Chocolate Cake
    I have had this before. It's very good, and as Jules4Iowa said, very rich. So are you putting the hole in the real top of the cupcake or in the bottom? Sorry for the dumb question, but I can't tell from the instructions. Thanks
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  • RE: Chili’s® Molten Chocolate Cake
    Katememeone, It said you may have to cut the "tops" of the cakes with a serrated knife for them to lay flat on the plates. Now the bottoms are the top of the cakes.
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  • RE: Chili’s® Molten Chocolate Cake
    Thank you also Jules4Iowa and Katebemeone for the inforamtion on the dessert.
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  • RE: Chili’s® Molten Chocolate Cake
    So you put the hole in the bottom and then cover it up with the ice cream and magic shell? I get it I think. It threw me when it said secret compartment because you'd obviously be able to see it, but I understand now. Thank you.
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  • RE: Chili’s® Molten Chocolate Cake
    Thank you SO much for posting this! It is a fabulous dessert!

    Becky
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  • RE: Chili’s® Molten Chocolate Cake
    Here's a video of making this dessert.

    http://www.youtube.com/watch?v=hz4jSM8D5o4
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  • RE: Chili’s® Molten Chocolate Cake
    You're welcome Becky!
    I think this is the clone for the scratch cake you can use instead of the cake mix.


    Duncan Hines®
    Moist Deluxe Dark Chocolate Cake Mix

    Let’s say you want to make some chocolate cake -- like the popular mixes that come in a box -- but you don’t have much of a craving for propylene glycol mono- and diesters of fats, polyglycerol esters of fatty acids, cellulose gum, mono-and diglycerides or xanthan gum. Well, if you’re making cake from a box mix, that’s what you’ll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real stuff. It’s a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives. Plus, this mix is the same stuff required for the Oreo cookie clone here on the site. If you can’t track down the cake mix for that recipe, you now can make it from scratch.

    Ingredients
    2 cups all-purpose flour
    1 ¾ cups baker’s sugar (superfine sugar)
    ¾ cup cocoa
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 ¼ teaspoons salt
    4 tablespoons shortening

    To make cake
    1 1/3 cups water
    ½ cup vegetable oil
    3 large eggs

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    Instructions

    1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.
    2. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans.
    3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.
    4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

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  • RE: Chili’s® Molten Chocolate Cake
    Mmmm....love this kind of cake.

    Here's another recipe from Recipe4Living:
    http://www.recipe4living.com/Recipe/49912-MoltenChocolateCakes.aspx

    Ingredients

    4 Tbs. unsalted butter, room temperature, plus more for muffing tins
    1/3 C. granulated sugar, plus more for muffin tins
    3 large eggs
    1/3 C. all-purpose flour
    1/2 tsp. salt
    8 oz. bittersweet chocolate, melted
    Confectioners' sugar for dusting
    Whipped cream, for serving (optional)
    Directions

    Preheat oven to 400 degrees. Generously butter 4 C. of a standard muffin tin. Dust with granulated sugar and tap out excess. Set aside.

    In the bowl of an electric mixer, cream butter and granulated sugar until fluffy, Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and slat until just combined. Beat in chocolate (Do not over-mix).

    Divide batter evenly among prepared muffin cups. Place muffin tin on a baking sheet; bake just until tops of cakes no longer jiggle when pan is lightly shaken, 8-10 minutes. Remove from oven; let stand 10 minutes.

    To serve, turn out cakes and place on serving plates, top sides up. Dust with confectioners' sugar and serve with whipped cream if desired.

    Yield: 4 servings
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    Hillary Recipe4Living.com
  • RE: Chili’s® Molten Chocolate Cake
    sounds great- thanks
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