Microwaved Warm Chocolate Cake Recipe

Sep 25, 2012 @ 4:41 PM
Posted by Craig Strong, Special Contributor

Nutrition

Cal/Serving: 1,503
Daily Value: 75%
Servings: 4

High-Fiber
Vegetarian

Fat	84g	129%
Saturated	49g	244%
Trans	2g	0%
Carbs	173g	58%
Fiber	6g	23%
Sugars	148g	0%
Protein	20g	40%
Cholesterol	581mg	194%
Sodium	187mg	8%
Calcium	126mg	13%
Magnesium	89mg	22%
Potassium	459mg	13%
Iron	5mg	27%
Zinc	3mg	18%
Vitamin A	2474IU	49%
Vitamin C	8mg	14%
Thiamin (B1)	0mg	17%
Riboflavin (B2)	1mg	43%
Niacin (B3)	2mg	9%
Vitamin B6	0mg	12%
Folic Acid (B9)	107µg	27%
Vitamin B12	1µg	19%
Vitamin D	3µg	1%
Vitamin E	3mg	16%
Vitamin K	11µg	13%
Fatty acids, total monounsaturated	24g	0%
Fatty acids, total polyunsaturated	5g	0%

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Microwaved Warm Chocolate Cake

Studio at Montage Laguna Beach

Here's a great no-bake recipe for warm chocolate cake. Just 80 seconds in the microwave takes the batter from raw to cake. That's a lot faster than popping a cake in the oven, that's for sure. An easy chocolate-Chambord sauce is the icing (or rather, the sauce) on the cake. Irresistible!

See all chocolate recipes.

INGREDIENTS

For the sauce:

1 cup sugar
1/2 cup water
1/2 cup heavy cream
1/4 cup Chambord
1/4 cup baking chocolate

For the cake:

9 eggs
1 1/4 cups sugar, plus more for the molds
1 cup dark chocolate for baking
1 cup unsalted butter, plus more for the molds
2/3 cup all-purpose flour
Cooking spray, for the molds (optional)
1 cup raspberries, for serving

DIRECTIONS

For the sauce:

Place the sugar and water in a saucepan and dissolve. Bring to a boil and cook to the caramel stage. Remove from the heat and add the cream and Chambord and stir until combined. Then, add the chocolate and stir until all of the chocolate has melted.

For the cake:

Using an electric mixer fitted with the whisk attachment, whip the eggs and sugar until light (ribbon stage). Set up a double-boiler by bringing a pot of water to a simmer and placing a bowl snugly over the top, making sure the bottom of the bowl doesn't touch the water.

Add the chocolate and butter and melt. Fold the butter-chocolate mixture into the egg mixture. Sift the flour and fold. Grease molds with butter and line with sugar, or line with parchment paper and coat with cooking spray. Fill halfway with batter. Microwave on high for 1 minute, 20 seconds.

Place on a plate with raspberries and drizzle the sauce on top.