CARAMEL LAVA CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, cocoa powder, baking powder, milk, vegetable oil, vanilla extract
Provided by Emmerson Workman
Yield 1 serving
Number Of Ingredients 7
Steps:
- Mix ingredients together and put in a microwavable mug.
- Microwave for 1 minute.
- Cut a hole in the top and add warm caramel.
- Serve and enjoy!
Nutrition Facts : Calories 554 calories, Carbohydrate 65 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams
LAVA CAKE
The best chocolate lava cake recipe I've ever had. Serve topped with powdered sugar or vanilla ice cream.
Provided by Nikki Bell
Categories Desserts Cakes Chocolate Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
- Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.
- Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 34.5 g, Cholesterol 183.8 mg, Fat 50.4 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 30.5 g, Sodium 259.8 mg, Sugar 17.4 g
LAVA CHOCOLATE CAKES
True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 583 calories, Fat 37g fat (21g saturated fat), Cholesterol 268mg cholesterol, Sodium 496mg sodium, Carbohydrate 60g carbohydrate (47g sugars, Fiber 2g fiber), Protein 8g protein.
THESE WARM SALTED CARAMEL LAVA CAKES ONLY REQUIRE 8 INGREDIENTS (EASIEST HOLIDAY DESSERT EVER!)
Warm salted chocolate caramel lava cakes - yes, you read that right! These Baking Therapy treats are different from traditional lava cakes: picture a cross between a cupcake and a brownie. They're chocolatey, fudgy and oozing with dulce de leche! Make a big batch and enjoy all winter long. Added bonus: this recipe requires only eight ingredients and takes just 40 minutes to whip up.Like Sabrina's lava cakes? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.
Provided by Sabrina Stavenjord
Categories baking,Baking Therapy,chocolate,holidays
Time 42m
Yield 9 lava cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Grease and line the bottoms of 9 muffin tins, set aside.
- In a small bowl, mix together the dulce de leche and flaky salt. Line a cookie sheet with parchment paper and lightly grease with neutral oil. Dollop 1 heaping teaspoon of dulce de leche on the greased paper, place in freezer for at least 30 minutes.
- While your dulce de leche is cooling: in a saucepan over medium heat, melt the butter. Once the butter has melted, turn off the heat and stir in the chopped chocolate. Mix until mixture is smooth.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs and sugar on high until doubled in size, about 4-5 minutes. Stream in the melted chocolate mixture and vanilla and whisk to combine. Fold in the flour.
- Once the dulce de leche is cold, lightly grease your hands and roll them into perfect rounds. Set aside.
- With an ice cream scoop, fill the muffin tins ⅔ of the way full, reserving about ½ cup of batter. Push the dulce de leche rounds into the centre of each and top the cakes with the remaining batter.
- Bake in the oven for 10-12 minutes until the tops are slightly cracked. Cool in the muffin tin for 10 minutes. Wedge a knife or offset spatula to lift the cakes out, peel off the parchment. Enjoy with a scoop of ice cream.
INDIVIDUAL CHOCOLATE LAVA CAKES WITH CARAMEL SAUCE
Caramel topping on rich chocolate cake makes delightful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Butter six 8-ounce ramekins and dust with sugar; set aside.
- In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
- Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
- In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
- Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
- Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.
Nutrition Facts : Calories 960, Carbohydrate 132 g, Cholesterol 280 mg, Fat 7 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 104 g, TransFat 2 g
CHOCOLATE LAVA CAKES WITH SALTED CARAMEL
This warm, gooey cake is a show stopper. "The Little Paris Kitchen: 120 Simple but Classic French Recipes" by Rachel Koo.
Provided by gailanng
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare 6 to 8 ramekins by brushing them with soft butter and then dusting with the cocoa powder. Make sure to tap out all the excess cocoa powder.
- Melt chocolate with cubed butter in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Alternatively, melt chocolate and butter in microwave on low.
- Combine brown sugar and flour in bowl. Mix melted chocolate with eggs, followed by flour and sugar, Divide mixture between ramekins 3/4 full. Preheat oven to 350 degrees.
- Make caramel filling: Sprinkle a thin layer of sugar over bottom of a heavy-bottomed pan and place on medium heat. Once sugar starts to melt, add some more sugar. Repeat a couple of times until all the sugar has melted. Continue heating the caramel, swirling it around in pan (do not stir). When caramel is almost a Coca-Cola color, add cream and salt (be careful as caramel may splatter). Cook until temperature reaches 226 degrees, or until caramel coats the back of a spoon, then pour into a dish and leave to cool a little.
- Once caramel is cool, transfer to a piping bag fitted with a small round nozzle, or to a heavy-duty food bag (just snip off corner to use). Pop the nozzle into the middle of the chocolate mixture in each ramekin and squirt in the filling. The mixture will rise almost to the top.
- Bake in preheated oven for 15 to 20 minutes, or until edges are firm and the centers slightly runny. Test by inserting a toothpick in the center; it should come out wet. Leave to rest for 2 minutes before turning the cakes out of the ramekins onto plates. Serve immediately.
Nutrition Facts : Calories 602.9, Fat 34.1, SaturatedFat 19.7, Cholesterol 232.4, Sodium 518.6, Carbohydrate 75.3, Fiber 6.9, Sugar 52.2, Protein 13.1
CARAMEL LAVA CAKE
Treat the family with Caramel Lava Cakes. Caramel Lava Cakes are chocolate cakes filled with a caramel mixture that flows out like lava when eaten.
Provided by My Food and Family
Categories Home
Time 37m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after every 30 sec. Add cream cheese spread; stir until melted. Cool 10 min. or until slightly thickened.
- Meanwhile, microwave chocolate and butter in large microwaveable bowl 1 to 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour.
- Spoon half the chocolate batter evenly into 8 (4-oz.) ramekins sprayed with cooking spray, adding about 2 Tbsp. batter to each ramekin. Spoon about 1 Tbsp. cream cheese mixture into center of batter in each ramekin. Cover with remaining chocolate batter. Place on rimmed baking sheet.
- Bake 10 to 12 min. or until edges of desserts are firm but centers are still soft. Cool slightly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 125 mg, Sodium 170 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 31 g, Protein 6 g
SALTED CARAMEL CHOCOLATE LAVA CAKE
I have become addicted to anything that is salted/caramel. Chocolate makes it all that more decadent!!! If all the ingredients are out, this recipes comes together in a matter of 10 minutes. The taste depends on the quality of chocolate and salt used. This recipe can be made 3 hours before serving. Bring ramekins to room temperature.
Provided by Abby Girl
Categories Dessert
Time 34m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425. Butter the ramekins and dust with cocoa powder (optional). Cut each caramel square into a few smaller pieces and press some salt onto them and set aside. If you leave them whole, they might not melt all the way through.
- Microwave the chocolate and butter for one minutes in a large bowl. The chocolate will not have completely melted at this point. Whisk till the chocolate and butter combines.
- Add the sugar and mix it inches Add the eggs and incorporate. Stir in the flour. Work the flour in gently to combine. Divide batter evenly between the 4 ramekins. Gently scatter the caramel bits around the batter, trying not to press so hard that the caramel rests on the bottom of the dish.
- Place ramekins on a cookie sheet and bake between 10 - 14 minutes. The cake is ready when it has a domed appearance, the centre is a little moist and the edges of the cake, dry and firm. Leave in ramekin for 5 minutes before inverting onto serving plates. Run a knife around the cake and carefully invert. Garnish with some extra salt.
- Note: The recipe works extremely well with the salt flakes -- anything else would really affect the taste. Plan well when you want to serve them. If not served within 10 minutes of taking them out of the oven, the caramel tends to harden up.
Nutrition Facts : Calories 563.5, Fat 41.9, SaturatedFat 25.1, Cholesterol 155, Sodium 282.5, Carbohydrate 49.1, Fiber 5.2, Sugar 27, Protein 9.4
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- In a small saucepan over low heat, add the chocolate chips and butter and just cook them together until the butter and the chips are just melted, allow the mixture to cool a bit (do not panic if they split, they will come together in the batter)
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