Top Secret Recipes' Version of Chili's White Chocolate Motlen Cake

Print
Email
|

by KMOV Web Producer

KMOV.com

Posted on October 6, 2010 at 9:00 AM

Updated Tuesday, Oct 5 at 12:52 PM

CHILI’S WHITE CHOCOLATE

MOLTEN CAKE
 
MENU DESCRIPTION: “Topped with vanilla ice cream under a white
chocolate shell.”
 
After the success of the Molten Chocolate Cake, Chili’s chefs
went back into the development kitchen and emerged with this incredible
white chocolate variation that has become the new go-to
meal ender. Just as with my clone for the Molten Chocolate Cake
in Top Secret Restaurant Recipes 2, I found that an instant cake mix
is the perfect solution to quickly and easily knockoff this seriously
awesome dessert. It just so happens that Duncan Hines Moist
Deluxe Butter Recipe Golden Cake Mix produces a butter cake
that matches perfectly to the moist, buttery cake used in the Chili’s
original. For the molten white chocolate inside the cake, we mix
melted white chocolate chips with a little cream and then spoon
the mixture into a hole cut into each cake. Pop the fi lled cakes into
your refrigerator, and when you’re ready to serve the dessert, nuke
each one in the microwave to heat up the molten fi lling, add ice
cream and a little white chocolate on top, and serve. This is a great
make-ahead dish, since the loaded cakes can be stored in your
refrigerator for a couple days (even longer in your freezer), and
when you’re ready to plate the dessert, each serving takes only
a minute or two to set up.
 
 
one 18.25-ounce box Duncan
Hines Moist Deluxe Butter
Recipe Golden Cake Mix
23 cup water
½ cup (1 stick) butter, softened
3 eggs
18 ounces (3 cups) white
chocolate chips
¼ cup plus 2 teaspoons heavy
cream
one 16-ounce box frozen
strawberries in syrup (sugar
added), thawed
8 scoops vanilla ice cream
 
 
 
1. Preheat the oven to 350 degrees F.
 
2. Make the cake batter following directions on the box and
pour ½ cup of batter into the greased cups of a large (Texassize)
muffi n pan. If your pan has six cups, bake the cakes in
two batches of 4 cakes each. Bake for 25 to 30 minutes in the
preheated oven, or until a toothpick stuck into the center of
one cake comes out clean. Let the cakes cool for 15 minutes,
then turn all of the cakes out of the pan.
 
3. While the cakes cool, measure 9 ounces or 1½ cups of white
chocolate chips into a microwave-safe glass or ceramic bowl.
Add the heavy cream and microwave on high temperature
for 30 seconds. Stir, then microwave for 30 seconds more. Let
this cool for 15 to 20 minutes to thicken.
 
4. The cakes will be served upside down, so you may have to
slice a bit of the domed top off each cake to help it lay fl at
when inverted. A serrated knife works best for this. After
you’ve fl ipped over all of the cooled cakes, use a sharp paring
knife to cut out a 1½-inch diameter cylindrical chunk in the
center of the bottom (now the top) of each cake. The hole
should be about 1½ inches deep. After cutting straight down
into the cake in a circle, scoop out the chunk of cake with a
teaspoon and discard (or eat) the piece. This is where you
will hide the white chocolate filling.
 
5. Spoon 2 to 3 tablespoons of white chocolate fi lling into each
of the holes you’ve made in the cakes, then store the cakes
in a sealed container in the refrigerator.
 
 
 
 

Print
Email
|