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Bennigan's Buffalo Chicken Sandwich copycat recipe by Todd Wilbur

Bennigan's Buffalo Chicken Sandwich

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Menu Description: "Our spicy sauce tops a tender, fried, marinated chicken breast. Served with a tangy blue cheese dressing."

When the first Bennigan's opened in Atlanta, Georgia, in 1976, it resembled an Irish pub. The green decor with brass accents, the Irish-style memorabilia hanging on the walls, and the upbeat friendly atmosphere made the establishment extremely popular, especially during St. Patricks Day celebrations. Originally, the restaurant was best known for the bar, which served tasty appetizers and creative drinks, but that has since changed. As the restaurant chain expanded across the county, its menu grew to more than 50 items, making 220-outlet Bennigan's a popular casual dining stop.

If you're a big buffalo wings fan, as I am, you'll really dig this Bennigan's Buffalo Chicken Sandwich recipe that puts the zest flavor of hot wings between two buns. This recent addition to the Bennigan's menu has become a popular pick for the lunch or dinner crowd that likes its food on the spicy side. Feel free to double the recipe, but fry the chicken breasts one at a time.

What other famous sandwiches can you make at home? Find more recipes here

Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Get This

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  • Oil for deep-frying
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1 boneless, skinless chicken breast
  • 1 hamburger bun
  • 1 leaf green leaf lettuce
  • 2 slices tomato
  • 1 slice red onion
  • 2 tablespoons Louisiana Hot Sauce or Frank's Red Hot
On the side
  • Blue cheese dressing
Do This

1. Preheat the oil to 350 degrees F in a deep fryer or a large frying pan over medium heat. Use just enough oil to cover the chicken breast.

2. Stir together the flour and salt in a medium bowl. Pour the milk into another medium bowl.

3. Trim the chicken of any fat. Cut the thin, pointed end off the breast. Pound on the chicken with a meat-tenderizing mallet to flatten the breast and shape it to fit better on the bun.

4. Dip the chicken in milk, then in the flour, being sure to coat the entire surface of the chicken. Take the coated chicken breast and repeat the process. Let the chicken sit in the refrigerator for 10 to 15 minutes.

5. Drop the chicken breast into the hot oil and fry for 10 minutes or until the outside becomes golden brown. Drain on paper towels.

6. As the chicken is frying, toast or grill the face of the hamburger bun until light brown.

7. The sandwich is served open face, so place the bun face up on the plate. On the face of the top bun place the leaf of lettuce.

8. On the lettuce stack two slices of tomato.

>9. Separate the slice of red onion and place 2 to 3 rings of onion on the tomato slices.

10. When the chicken breast has cooked and drained, place it in a plastic container that has a lid. Pour the hot sauce into the container, put the lid on top, and shake gently to coat the chicken with hot sauce. Be sure to shake only enough to coat the chicken. If you shake too hard, the crispy coating will fall off the chicken.

11. Stack the chicken breast on the bottom half of the hamburger bun and place it on the plate beside the top half of the sandwich. Serve open face, with blue cheese dressing on the side.

Makes 1 sandwich.

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    Chili's Cajun Ribeye

    Menu Description: "12 oz. ribeye steak seasoned with Cajun spices and topped with roasted herb jus and spicy Cajun butter."

    Three secret formulas must be hacked before we can consider this dish a complete culinary carbon copy of Chili's signature Cajun Ribeye. The Cajun seasoning, the herb jus and the Cajun butter comprise the flavorful hat trick that earns this dish its signature-item status. We'll make each component from scratch and everything is pretty easy. Sprinkle the seasoning on the steak before it's grilled, and then add the jus and herb butter just before serving. That's it. Rustle up some ribeyes from your favorite butcher, and fire up the grill. Once you've assembled these three simple secret recipes below, you're just minutes away from an impressive, flavor-filled steak.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.86 (votes: 7)
    IHOP Cinn-A-Stacks

    Put away the maple syrup. Next time you whip up pancakes or French toast, try something new with this clone that makes your stacks taste like freshly baked cinnamon rolls. Spread the cinnamon sauce on each pancake or on each slice of cinnamon toast as you stack 'em up. Then drizzle the delicious cream cheese icing over the top. As for the pancakes, we've got some great clone recipes here on the site:IHOP PancakesIHOP Country Griddle Cakes, and IHOP Harvest Grain 'N Nut Pancakes. And here's a simple clone for Denny's Fabulous French Toast. This mouth-watering new product from America's favorite pancake chain is a "limited-time-only" offering, but a fabulous home clone is yours whenever you crave it.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    California Pizza Kitchen Original BBQ Chicken Pizza

    Menu Description: "Introduced in our first restaurant in 1985. With barbecued chicken, sliced red onion, cilantro, and smoked Gouda cheese."

    In 1985, attorneys Larry Flax and Rick Rosenfield traded in their private practice, which included defending mob bosses and union officials, for a specialty pizza chain. These two "amateur chefs" say they were influenced by Wolfgang Puck, whose Spago restaurant in Los Angeles was the first to create pizza with unusual toppings. Now they have developed a niche somewhere between gourmet food and traditional Italian-style pizzas, creating what one magazine described as "designer pizza at off-the-rack prices." In addition to the pastas, soups, and salads, California Pizza Kitchen offers dozens of unique pizza creations that reflect the current trends in dining. When Cajun food was in style, the Cajun chicken pizza was a top seller; today that item has been replaced with Southwestern and Thai pizza varieties. As the menu explains, the Barbecued Chicken Pizza was one of the first pizzas served at California Pizza Kitchen. Decades later it remains one of the top-selling pizza creations.

    You can use this CPK BBQ chicken pizza recipe to make your pizza with pre-made or packaged dough, but I highly recommend taking the time to make the dough yourself. You'll find that it's well worth the little bit of extra work.

    Click here to see if I cloned your favorite salads and appetizers from CPK.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 3.83 (votes: 6)
    Applebee's Onion Peels

    Menu Description: "Crisp-fried tender onion strips served with a creamy horseradish dipping sauce."

    This signature appetizer from Applebee's is the chain's reaction to overwhelming success of Outback's Bloomin' Onion and Chili's Awesome Blossom. A Bloomin' Onion is sliced with a special device, but cloning Onion Peels requires only the most basic kitchen prep and tools: slice the onion with a knife, separate the slices, dip the slices in batter and fry. Just remember to make the essential horseradish dipping sauce in advance so that the ingredients can mingle in the fridge.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Starbucks Carrot Cake

    There's nothing like a slice of fresh carrot cake with cream cheese frosting and a tall hot latte. Carrot cake and coffee go well together. I suppose that's why you'll find one of the best carrot cakes around at Starbucks. It's moist and flavorful, packed with nuts and golden raisins. Starbucks makes sure its tasty baked goods are fresh by contracting with local bakeries to produce cakes and scones and muffins from the coffee chain's top secret specs. Now you've got your own secret specs with this formula for a carrot cake clone that tastes like it came straight from the coffee house.

    Pair this with your favorite drink from Starbucks. Find more recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

     

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  • Score: 4.00 (votes: 3)
    Starbucks Vanilla Almond Biscotti

    "Biscotti" is Italian for "twice baked." The dough is first baked as one giant rectangular cookie loaf, then the loaf is removed from the oven while it's still soft, and it's sliced. These slices are arranged on a baking sheet and cooked once again until crispy. That's how the cookies get their thin profile and crunchiness that makes them the perfect coffee-dunking pastry. These homemade biscotti cookies are actually best the next day after they completely dry out, as long as you live in a dry climate. If your weather is more humid, be sure to seal up the cookies in a tight container after they cool so that they stay crunchy.

    Find more cool Starbucks copycat recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 3.75 (votes: 4)
    Burger King Zesty Onion Ring Sauce

    If you're a big fan of onion rings from Burger King, you probably already know about the spicy dipping sauce offered from the world's number two burger chain (it's not always on the menu, and you usually have to request it). The creamy, mayo-based sauce seems to be inspired by the dipping sauce served with Outback's signature Bloomin Onion appetizer, since both sauces contain similar ingredients, among them horseradish and cayenne pepper. If you're giving the clone for Burger King Onion Rings a try, whip up some of this sauce and go for a dip. It's just as good with low-fat mayonnaise if you're into that. And the stuff works real well as a spread for burgers and sandwiches, or for dipping artichokes.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.83 (votes: 6)
    Burger King Onion Rings

    Since McDonald's doesn't sell onion rings, these crunchy, golden hoops from the world's number two restaurant chain are the most popular onion rings in the world. There are more than 12,000 Burger Kings in 61 countries these days, and after French fries, onion rings are the second-most popular companion to the chain's signature Whopper sandwich. Check out how simple it is to clone a whopping four dozen onion rings from one onion, using this triple-breading process. When frying, trans fat-free vegetable shortening makes for the best Burger King Onion Rings recipe, but you can get by fine using vegetable oil if that's the way you want to go.. (For a great dipping sauce—similar to Outback's Bloomin' Onion sauce—check out my clone recipe for Burger King's Zesty Onion Ring Dipping Sauce.)

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.94 (votes: 34)
    Auntie Anne's Pretzels

    The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

    Find more of my copycat recipes for famous muffins, bagels, and rolls here

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Try my improved version in Top Secret Recipes Step-by-Step.

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  • Score: 4.10 (votes: 21)
    Buffalo Wild Wings Caribbean Jerk Sauce

    This quickly growing chicken wing chain sells each of its 12 signature sauces in the restaurant because many of them work great as a baste or side sauce for a variety of home cooked masterpieces. This Buffalo Wild Wings Caribbean Jerk sauce recipe is a favorite for that reason (ranking at the top of the list with Spicy Garlic as the chain's best-seller), so I thought it would be a useful clone that doesn't require you to fill up the fryer to make chicken wings. You can use this sauce on grilled chicken, pork, ribs, salmon or anything you can think of that would benefit from the sweet, sour and spicy flavors that come from an island-style baste.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur

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  • Score: 4.41 (votes: 17)
    Waffle House Waffles

    Two friendly Atlanta, Georgia neighbors built the first Waffle House in 1955. With the dimpled breakfast hotcake as a signature item, the privately held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress—they're called "associates."

    For the best clone of the 50-year-old secret waffle recipe you should chill the batter overnight in the fridge, just as they do in each of the restaurants. But sometimes you can't wait. If you need instant gratification, the recipe still works if you make the waffles the same day. Wait for at least 15 to 20 minutes before using the batter so that it can thicken a bit. That'll give you time to dust off the waffle iron and heat it up.

    How about some homemade Jimmy Dean Breakfast Sausage to go with those waffles? Check out my recipes for famous breakfast items here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 9)
    P.F. Chang's Chang's Spicy Chicken

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

    The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

    Check out my other P.F. Chang's clone recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 11)
    Wendy's Spicy Chicken Fillet Sandwich

    When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing.

    Check out more Wendy's copycat recipes like their famous chili here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 14)
    Jimmy Dean Breakfast Sausage

    Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

    My Jimmy Dean breakfast sausage recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

    Check out more of my famous breakfast food clone recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 5)
    Applebee's Santa Fe Chicken Salad

    Menu Description: "Grilled chipotle chicken breast with guacamole and sour cream on a bed of greens tossed with two cheeses, pico de gallo, tortilla strips and our Mexi-ranch dressing."

    To make Applebee's Santa Fe Salad at home, follow my recipe below to create a robust chipotle marinade that fills your chicken fillets with flavor. As you wait for the chicken to marinate, you have plenty of time to throw together the Mexi-ranch dressing and fresh pico de gallo. Now most of the work is done, and you're standing in front of the gate to salad heaven. When you're ready to enter, simply grill the chicken, assemble your salads and open wide.

    You should know that if you don't have buttermilk for the dressing, and don't want to buy a whole carton to use just a single tablespoon, simply substitute regular milk. You'll find ground chipotle pepper where all the spices are stocked in the market: I use McCormick. If you can't track down ground chipotle, use ground cayenne pepper. Just be sure to measure roughly half the amount, since cayenne packs more heat than chipotle.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.43 (votes: 7)
    Planet Hollywood Pot Stickers

    Menu Description: "Six pot stickers filled with fresh ground turkey meat seasoned with ginger, water chestnuts, red pepper and green onions.They are fried and served in a basket with spicy hoisin."

    Pot stickers are a popular Asian dumpling that can be fried, steamed, or simmered in a broth. Planet Hollywood has customized its version to make them crunchier than the traditional dish, and it's a tasty twist. The spicy hoisin sauce is made by adding a little cayenne pepper to store-bought hoisin sauce. Try my Planet Hollywood pot stickers recipe below. I know you'll dig it.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Not rated yet
    California Pizza Kitchen Thai Chicken Pizza

    Menu Description: "With pieces of chicken marinated in a spicy peanut-ginger and sesame sauce, green onions, bean sprouts, julienne carrots, cilantro and roasted peanuts."

    After the first California Pizza Kitchen opened in Beverly Hills in 1985 success came quickly: there are currently 78 restaurants in 18 states. In 1992, huge food conglomerate PepsiCo paid over $70 million for a 70 percent share of the company-just eight years after Larry and Rick started the company. As for those two, well, they pocketed $18 million apiece, or around 70 times their initial investment in 1985. 

    Thai Chicken Pizza is one of the oldest varieties of pizza still on the menu, and remains a favorite. If you prefer, you can make this California Pizza Kitchen Thai Chicken Pizza recipe with a store-bought package dough or dough mix, but I recommend making the crust yourself. If you decide to do that, make it one day ahead of time so that it can rise slowly in the refrigerator. If you liked this, be sure to check out our CPK BBQ chicken pizza recipe.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 3.67 (votes: 3)
    Papa John's Dipping Sauces

    John Shnatter was only 23 years old when he used $1600 in start-up money to buy a pizza oven and have it installed in the broom closet of an Indiana tavern. John started delivering his hot, fresh pizzas, and in 1984, the first year of his business, he was selling 300 to 400 pizzas a week. 

    John keeps the Papa John's menu simple. You won't find salad or subs or chicken wings on his menu. The company just sells pizza, with side orders of breadsticks and cheeseticks made from the same pizza dough recipe. With each order of breadsticks or cheesesticks comes your choice of dipping sauces. I've got clones for all three of those tasty sauces—Special Garlic, Cheese, and Pizza. You can make your own breaksticks by making your favorite pizza dough, and slicing it into sticks. If you want cheesesticks, brush some of the Garlic Sauce on the dough, then sprinkle it with mozzarella cheese and bake. Slice the baked dough into sticks and use the dipping sauce of your choice. 

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Ruby Tuesday Queso Dip

    Menu Description: "Smooth and spicy cheese dip. Served with unlimited crisp tortilla chips."

    Many who have tried the original say it's the best queso dip they've ever had, so I had to get on the case. Talking to a store manager I found out that the dip is made with American cheese and a little Parmesan, but the rest of the ingredients were going to have to be determined in the underground lab. When I got down there—using the elevator hidden in a fake outhouse in the corner of a vacant lot—I immediately rinsed the dip in a strainer and discovered bits of spinach, onion and two kinds of peppers. The red pepper, which is responsible for the kick, appeared to be rehydrated dry peppers. It looks like they're red jalapenos, but since the red ones can be hard to find I chopped up some red Fresno peppers and the dip tasted great—full of flavor with a nice spicy kick. Just be sure to remove the inner membranes and seeds from the peppers before you mince them up, or your cool dip may end up packing a lot of heat.

    For those who like chili in your cheese dip, check out my copycat Chili's Chili Queso recipe here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Chili's Crispy Honey-Chipotle Chicken Crispers

    Menu Description: "Tossed in our honey-chipotle sauce."

    After cloning the plain version of these breaded, cripsy chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this Chili's Honey-Chipotle Chicken Crispers recipe is for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.

    Find my recipe for Chili's Chicken Crispers here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.83 (votes: 6)
    Long John Silver's Batter-Dipped Fish

    Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

    These days, it seems there are less and less Long John Silver restaurants. Good thing you can follow my Long John Silver's Batter-Dipped Fish recipe below and enjoy that same great flavor at home. 

    Make my McDonald's French Fries recipe for the classic fish 'n chips experience.

    Source: Top Secret Recipes by Todd Wilbur.

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  • Not rated yet
    Applebee's Spinach & Artichoke Dip

    When I saw a recent Mashed.com poll where most people picked the spinach & artichoke dip as their favorite appetizer on the Applebee’s menu, I realized I haven’t yet cracked the recipe, and immediately got to work.

    I've hacked many spinach & artichoke dips over the years, but this one is different with a blend of Italian cheese in the mix. Thankfully, grocery stores usually have bags of pre-blended shredded Italian cheese, to make things easy. With that cheese blend, plus some additional Asiago and Parmesan, we've got a spot-on match to Applebee's Spinach & Artichoke Dip.

    No need to defrost the frozen spinach ahead of time—that will be taken care of when it steams in your microwave. Add the steamed spinach to the cheese and other ingredients in a saucepan with the trimmed artichoke hearts, and when it’s hot, sprinkle on some more Parm, brown it under your broiler, and bust out the chips.

    Check out my recipe for Applebee's Chicken Wonton Tacos and more here

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  • Score: 5.00 (votes: 2)
    Wendy's Seasoned Potatoes

    Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.

    Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.

    When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool.

    Find more of your favorite Wendy's copycat recipes here

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  • Score: 5.00 (votes: 1)
    Cracker Barrel Buttermilk Biscuits

    A great buttermilk biscuit isn’t hard to make. This is good news if you're serving hundreds each day as they do at this popular Southern kitchen chain. But a simple recipe such as this one is also a blessing when you need to whip up a modest batch at home for your hungry gang of biscuit fanatics, and it's an added bonus if they taste as good as the famous biscuits from Cracker Barrel. 

    The secret to tender, flakey biscuits like you get at the restaurant chain is using a lower-gluten self-rising flour such as White Lily; a staple for Southern biscuit recipes. A bit of shortening in the mix will help tenderize the finished product, as will a light mixing hand. Overmixing the dough may toughen your biscuits, so mix the dough gently and only as much as you have to.

    If you don’t use White Lily flour and go with a heavier self-rising flour such as Gold Medal, take note that you may have to add a couple of tablespoons more buttermilk to the dough to loosen it up. Good biscuit dough should be soft, but not sticky.

    After making these Cracker Barrel biscuits from scratch, try home versions of Cracker Barrel hash brown casserolebuttermilk piemeatloaf, and more.

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  • Score: 5.00 (votes: 1)
    Domino's Chocolate Lava Crunch Cakes

    A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.

    Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.

    Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.

    After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.

    My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.

    Find more of your favorite Domino's copycat recipes here.