Recipe: Molten Chocolate Cake Sundae

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Molten Chocolate Cake Sundae

Ingredients

Cakes
• 6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
• 1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons milk
• 1/4 cup vegetable oil
• 1 1/3 cups sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, at room temperature
Fillings
• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 tablespoon light corn syrup
Toppings
• Caramel sauce
• Whipped Cream
• Vanilla ice cream
• Brownie Mix (prepared as directed)
Notes
• If you like a sweeter filling, I like to mix 4 oz Semi Sweet and 4 oz Bittersweet Chocolate, instead of the 8 oz Bittersweet.

Instructions

Brownie Topping
1. Bake Brownies following package directions in a Wilton Silicone Brownie Squares Baking Mold.
2. Cut brownie squares into quarters.
3. While these are baking, prepare the cakes.
4. After cooled, toss with cocoa powder or powdered sugar.
Cakes
5. Preheat the oven to 350 degrees F.
6. Brush 6 Ice Cream Cookie Bowls (or use four 1 1/4-cup brioche molds, 10-ounce Ramekins, or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
7. Whisk the flour, baking soda, baking powder and salt in a small bowl, and set aside
8. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat. Remove from heat and set aside.
9. Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a Kitchen Aid Stand Mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed.
10. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
11. With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture.
12. Finish mixing the batter with a rubber spatula until combined.
13. Fill each mold slightly more than three-quarters of the way.
14. Bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes (if using individual molds, place on baking sheet first).
15. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
Make the Filling
16. Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, for 1 minute, 30 seconds.
17. Let sit 3 minutes, then whisk until smooth.
18. Reheat before using, if necessary
Assembling The Sundaes
19. Use the tip of a knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
20. Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.
21. Hollow out the cake with a spoon; save the scraps.
22. Wrap the cakes with plastic wrap and microwave until steaming, 30 or so seconds. I suggest placing the wrapped cake on a hot pad in the microwave, closed side up, for easy removal from microwave and plastic wrap.
23. Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3-4 tablespoons filling into each cake.
24. Plug the hole with a cake scrap. Save or discard any remaining scraps.
25. Top each cake with a scoop of ice cream.
26. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.
27. Top with whipped cream and brownie bits.