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Chili’s® Molten Chocolate Cake




Source of Recipe


BBR


Recipe Introduction


TSR


List of Ingredients




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



Recipe



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.