I have tried to find a recipe everywhere to duplicate this dessert. It is a small individual cake (possibly baked in a ramekin) made with melted godiva chocolate that oozes out the center of the cake when cut open.
I found similar recipies that have had me undercook the cake slightly to get an oozing center. They are not the same liquid texture that the Morton’s Steakhouse dessert offers.
Thanks in advance for anyone’s help.
I found this recipe at recipegoldmine.com
Morton’s of Chicago Godiva Hot Chocolate Cake
Source: Morton’s of Chicago, Phoenix, Arizona
Godiva chocolate liqueur is rather expensive, so you may want to ask for the small, 3-ounce bottle.
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners’ sugar
1 cup all-purpose flour
Vanilla ice cream
Preheat oven to 350 degrees F, and generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.
In a medium bowl, sift the confectioners’ sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.
Serve hot with vanilla ice cream.
Thank you will try tonight!!!