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Chocolate Molton Love Cake (Paula Deen) Recipe

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Chocolate Molton Love Cake (Paula Deen)
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Ingredients
27
Count
Nutrition
760
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
  2. Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller.
  3. *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
  4. Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
  5. For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries.
  6. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  7. Creme Anglaise:
  8. In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold.
  9. Raspberry Coulis:
  10. Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
  11. Simple Syrup:
  12. Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
  13. Pistachio Tuile:
  14. Preheat the oven to 350 degrees F.
  15. Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
  16. Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.
  17. Chocolate Sauce:
  18. Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 760.44 Kcal (3184 kJ)
Calories from fat 242.39 Kcal
% Daily Value*
Total Fat 26.93g 41%
Cholesterol 257.7mg 86%
Sodium 435.42mg 18%
Potassium 588.17mg 13%
Total Carbs 115.84g 39%
Sugars 92.79g 371%
Dietary Fiber 6.28g 25%
Protein 18.14g 36%
Vitamin C 9.5mg 16%
Iron 3.9mg 22%
Calcium 159.2mg 16%
Amount Per 100 g
Calories 217.25 Kcal (910 kJ)
Calories from fat 69.25 Kcal
% Daily Value*
Total Fat 7.69g 41%
Cholesterol 73.62mg 86%
Sodium 124.4mg 18%
Potassium 168.04mg 13%
Total Carbs 33.1g 39%
Sugars 26.51g 371%
Dietary Fiber 1.8g 25%
Protein 5.18g 36%
Vitamin C 2.7mg 16%
Iron 1.1mg 22%
Calcium 45.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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