THE BEST CHOCOLATE LAVA CAKES
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
- Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
- Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
- With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
- Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
- Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.
CHEF JOHN'S CHOCOLATE LAVA CAKE
Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g
CHOCOLATE LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
- Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
- Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
CHEF JOHN'S CHOCOLATE LAVA CAKE
Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!
Provided by Chef John
Categories Dark Chocolate Desserts
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g
CHEF JOHN'S CHOCOLATE LAVA CAKE
Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!
Provided by Chef John
Categories Dark Chocolate Desserts
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g
CHEF JOHN'S CHOCOLATE LAVA CAKE
Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!
Provided by Chef John
Categories Dark Chocolate Desserts
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g
CHEF JOHN'S CHOCOLATE LAVA CAKE
Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!
Provided by Chef John
Categories Dark Chocolate Desserts
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g
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