Chocolate Molten Cakes with Strawberry Sauce

If you have about 33 minutes to spend in the kitchen, Chocolate Molten Cakes with Strawberry Sauce might be a great gluten free and fodmap friendly recipe to try. This side dish has 384 calories, 6g of protein, and 24g of fat per serving. For $1.76 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have salt, egg yolks, granulated sugar, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Mother's Day. This recipe from This Gal Cooks has 278 fans. With a spoonacular score of 32%, this dish is rather bad. If you like this recipe, you might also like recipes such as Molten Chocolate Cakes with Cherry Sauce, Molten Chocolate Cakes With “bruised” Berry Sauce, and Molten Chocolate Cakes with Chunky Raspberry Sauce.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 13 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First, make the strawberry sauce. In a large sauce pan, bring the strawberries, lemon juice and sugar to a boil. Cook while stirring occasionally until the sugar is dissolved and the strawberries are softened, about 3-5 minutes. Remove from the heat and set aside to cool.Preheat your oven to 400 degrees and prep six C ramekins. To prep the ramekins, spray the insides with cooking spray and then wipe away excess with a paper towel. Then dust each ramekin with a little cocoa powder, enough to coat the bottom and sides (inside). Discard excess cocoa powder into a trash can. Place the prepped ramekins on a baking sheet and set aside.Prepare the batter. Place the chocolate and the butter in double boiler (hint, if you don't have one, like me, you can place a pyrex glass bowl into a sauce pan filled with a small amount of water. Just make sure the glass bowl doesn't touch the bottom of the pan or the water.) and heat over low heat. Stir often until the chocolate and butter are melted and creamy. Then remove from the heat and stir in the vanilla extract and salt. In the bowl of a stand mixer, beat together the egg yolks, 3 tbsp of the granulated sugar and the cocoa powder on medium-high speed. Once incorporated, whisk in the melted chocolate mixture until blended. In a medium sized mixing bowl, beat together the egg whites with a hand mixer over medium-high speed until foamy. Add the remaining 3 tbsp of granulated sugar and beat on high until glossy stiff peaks form. Spoon half of the egg white mixture into the chocolate mixture and whisk until blended. Then add the remaining egg white mixture to the chocolate mixture and stir gently until combined. Divide the batter evenly among each ramekin.Bake at 400 for about 13 minutes, or until the tops are puffed and cracked. Remove from the oven and serve with the strawberry sauce, if desired.

 

Step by step:

1. First, make the strawberry sauce. In a large sauce pan, bring the strawberries, lemon juice and sugar to a boil. Cook while stirring occasionally until the sugar is dissolved and the strawberries are softened, about 3-5 minutes.

2. Remove from the heat and set aside to cool.Preheat your oven to 400 degrees and prep six C ramekins. To prep the ramekins, spray the insides with cooking spray and then wipe away excess with a paper towel. Then dust each ramekin with a little cocoa powder, enough to coat the bottom and sides (inside). Discard excess cocoa powder into a trash can.

3. Place the prepped ramekins on a baking sheet and set aside.Prepare the batter.

4. Place the chocolate and the butter in double boiler (hint, if you don't have one, like me, you can place a pyrex glass bowl into a sauce pan filled with a small amount of water. Just make sure the glass bowl doesn't touch the bottom of the pan or the water.) and heat over low heat. Stir often until the chocolate and butter are melted and creamy. Then remove from the heat and stir in the vanilla extract and salt. In the bowl of a stand mixer, beat together the egg yolks, 3 tbsp of the granulated sugar and the cocoa powder on medium-high speed. Once incorporated, whisk in the melted chocolate mixture until blended. In a medium sized mixing bowl, beat together the egg whites with a hand mixer over medium-high speed until foamy.

5. Add the remaining 3 tbsp of granulated sugar and beat on high until glossy stiff peaks form. Spoon half of the egg white mixture into the chocolate mixture and whisk until blended. Then add the remaining egg white mixture to the chocolate mixture and stir gently until combined. Divide the batter evenly among each ramekin.

6. Bake at 400 for about 13 minutes, or until the tops are puffed and cracked.

7. Remove from the oven and serve with the strawberry sauce, if desired.

Nutrition Information:

covered percent of daily need