Chocolate Lava Cake A La Mode Recipes

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CHOCOLATE LAVA CAKES



Chocolate Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

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.

THE BEST CHOCOLATE LAVA CAKES



The Best Chocolate Lava Cakes image

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

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

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.

CHOCOLATE LAVA CAKE A LA MODE



Chocolate Lava Cake A La Mode image

This chocolate cake is all the rage at trendy restaurants. Just crack it open to find a lovely gooey center.

Provided by Miss Erin C.

Categories     Dessert

Time 32m

Yield 15 serving(s)

Number Of Ingredients 5

1/2 lb bittersweet chocolate, finely chopped
1/2 lb unsalted butter
6 eggs
1 1/2 cups sugar
1/2 cup flour

Steps:

  • Preheat oven to 400°F.
  • Butter the bottom and sides of 15 4oz ramekins.
  • Sprinkle with sugar, tapping to remove extra sugar.
  • In double boiler, melt the chocolate and butter.
  • Whisk until thoroughly melted.
  • In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
  • Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.

Nutrition Facts : Calories 229.7, Fat 14.2, SaturatedFat 8.4, Cholesterol 106.9, Sodium 30.4, Carbohydrate 23.3, Fiber 0.1, Sugar 20.1, Protein 3.1

LAVA CAKE



Lava Cake image

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

½ cup butter, cut into 8 pieces
6 ½ (1 ounce) squares semisweet chocolate, finely chopped
3 eggs, room temperature
⅓ cup white sugar
4 teaspoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 pinch salt

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

CHEF JOHN'S CHOCOLATE LAVA CAKE



Chef John's Chocolate Lava Cake image

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

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

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

HOT CHOCOLATE PUDDING CAKE A LA MODE



Hot Chocolate Pudding Cake a La Mode image

As the cake bakes, the batter separates into 2 layers, a soft pudding on bottom and a cake layer on top.

Provided by RecipeNut

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter
1 ounce unsweetened baking chocolate, chopped
1 egg yolk, from a large egg
1 cup all-purpose flour
1 1/4 cups granulated sugar
2/3 cup unsweetened dutch cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups milk
2 teaspoons vanilla extract
1/3 cup packed light brown sugar
1 1/2 pints vanilla ice cream

Steps:

  • Heat oven to 350 degrees. You'll need a shallow baking dish.
  • Microwave butter and chocolate in a small bowl just until melted; stir with a whisk to combine, then stir in yolk until well blended.
  • Whisk flour, 3/4 cup granulated sugar, 1/3 cup cocoa, the baking powder and salt in a medium bowl until blended. Stir in 1/2 cup milk, the butter mixture and vanilla until smooth. Spread batter into an ungreased baking dish.
  • Mix remaining 1/2 cup granulated sugar, remaining 1/3 cup cocoa and the brown sugar in a small bowl with fingers or a fork until blended. Sprinkle over batter.
  • Heat remaining 2 cups milk in microwave just until simmering. Slowly pour over mixture in baking dish--Don't Stir.
  • BAke 45 minutes. Spoon into dessert bowls. Top each serving with a small scoop of ce cream. Serve immediately or pudding layer will be absorbed by cake layer.

Nutrition Facts : Calories 489.5, Fat 20.9, SaturatedFat 12.8, Cholesterol 80.7, Sodium 206.8, Carbohydrate 73.7, Fiber 3.8, Sugar 51.8, Protein 8.3

CHOCOLATE LAVA CAKE (CAKE MIX)



Chocolate Lava Cake (Cake Mix) image

Make and share this Chocolate Lava Cake (Cake Mix) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (18 ounce) box chocolate cake mix (use Duncan Hines or Betty Crocker cake mix)
1 cup Hellmann's mayonnaise (use only mayo for this)
1 cup water
3 eggs
1 1/2 teaspoons cinnamon
2 (3 1/2 ounce) instant chocolate pudding mix
2 cups water
2 cups milk
1/3 cup sugar

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • In a mixing bowl using an electric mixer beat the cake mix with the mayo, water, eggs and cinnamon for 30 seconds on low speed.
  • Increase speed to medium and beat for 2 minutes.
  • Pour the batter into prepared baking pan.
  • In a medium bowl combine the two packages of pudding mix with 2 cups water, 2 cups milk and 1/3 cup sugar; beat on low speed until blended.
  • Pour on top of the cake batter.
  • Bake for about 50-60 minutes, or until a toothpick inserted along edge comes out clean.
  • Serve warm.

FLOURLESS CHOCOLATE LAVA CAKE



Flourless Chocolate Lava Cake image

So decadent yet so simple, you'll be saying 'flour who!?' when you let this sweet lava flow.

Provided by Chateau Ste Michelle

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 35m

Yield 6

Number Of Ingredients 5

8 ounces 70% bittersweet chocolate, finely chopped
12 tablespoons cold unsalted butter, cut into cubes
4 large eggs
½ cup granulated sugar
⅛ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins.
  • Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat.
  • Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet.
  • Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 38.3 g, Cholesterol 186.7 mg, Fat 38.9 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 23.3 g, Sodium 100.1 mg, Sugar 33.8 g

CHOCOLATE LAVA CAKES RECIPE BY TASTY



Chocolate Lava Cakes Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, heavy cream, dark chocolate chip, large eggs, large egg yolks, light brown sugar, kosher salt, vanilla extract, all purpose flour, whipped cream, fresh berries

Provided by Chris Salicrup

Categories     Desserts

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, plus more, softened, for greasing ramekins
2 tablespoons granulated sugar
¼ cup heavy cream
1 ¼ cups dark chocolate chip, divided
2 large eggs
2 large egg yolks
⅓ cup light brown sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons all purpose flour
1 cup whipped cream, for serving
1 cup fresh berries, for serving

Steps:

  • Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
  • Heat the heavy cream in a small pot until boiling.
  • Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
  • Preheat the oven to 425°F (220°C).
  • In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
  • In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
  • Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
  • Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
  • Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
  • Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 619 calories, Carbohydrate 48 grams, Fat 46 grams, Fiber 4 grams, Protein 12 grams, Sugar 36 grams

LAVA CHOCOLATE CAKES



Lava Chocolate Cakes image

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

4 teaspoons sugar
1/2 cup butter, cubed
4 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 eggs
2 egg yolks
1-1/2 teaspoons instant coffee granules
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Whipped cream, optional
Additional confectioners' sugar, optional

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.

CHOCOLATE LAVA CAKE FOR TWO



Chocolate Lava Cake for Two image

Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.

Provided by Yossy Arefi

Categories     for two, cakes, custards and puddings, dessert

Time 25m

Yield 2 servings

Number Of Ingredients 9

3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
3 tablespoons granulated sugar, plus more for the ramekin
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 tablespoons all-purpose flour
Confectioners' sugar, to serve (optional)

Steps:

  • Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
  • 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
  • In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
  • Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
  • Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
  • Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 1 gram

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2019-02-11 Whisk together the eggs, sugar, vanilla and salt. In a separate bowl, whisk these ingredients together vigorously for 1 minute. Combine the two mixtures. Use one hand to whisk the chocolate mixture round and round in circles, …
From gimmesomeoven.com


EASY MOLTEN CHOCOLATE LAVA CAKE RECIPE - JOYFOODSUNSHINE
2019-02-03 Put the butter & chocolate in a microwave-safe bowl and warm until just melted (about 60-90 seconds). Start by warming for 60 seconds, stirring, and then warming in 30 second increments stirring after each until the mixture is melted and smooth. On the stovetop over medium-low heat.
From joyfoodsunshine.com


EASY CHOCOLATE MOLTEN LAVA CAKES - GIMME DELICIOUS
Instructions. Preheat oven to 400°F. Generously butter and dust 5 (4 oz) ramekins with cocoa powder or sugar; set aside. In a medium microwave-safe bowl, melt chocolate and butter in 30-second increments. In a separate large bowl, whisk the eggs and sugar until pale and fluffy.
From gimmedelicious.com


CHOCOLATE LAVA CAKE (EASY 5-INGREDIENT RECIPE!) - KIRBIE'S CRAVINGS
2011-01-21 In a medium bowl, add eggs and heavy cream and whisk until mixed. Add in melted butter and vanilla (if using). Whisk until evenly combined. In a separate medium bowl, add cocoa powder and sugar. Whisk to evenly combine, making sure to break up any cocoa clumps. Add dry ingredients into the wet ingredient bowl.
From kirbiecravings.com


CHOCOLATE LAVA CAKES RECIPE - SUGAR SPUN RUN
2021-02-09 How to Make Chocolate Lava Cakes Melt together chocolate and butter until completely melted. Stir in instant coffee and vanilla extract, if using. Separately, whisk together eggs, egg yolks, and sugar until foamy. Combine chocolate mixture, egg mixture, and sifted all-purpose flour and stir until the mixture is smooth and glossy.
From sugarspunrun.com


HOW TO MAKE CHOCOLATE MOLTEN LAVA CAKE - AMIRA'S PANTRY
2022-02-04 Instructions. Preheat oven to 450F. Melt butter, add chocolate and mix well until chocolate melts and the mixture is smooth and silky. In a large bowl, beat eggs, vanilla extract and powdered sugar. Add the chocolate mixture to …
From amiraspantry.com


EASY CHOCOLATE LAVA CAKES RECIPE | COOKIES AND CUPS
2018-01-31 Save your whites to use in a quick omelette later on. Combine the Remaining Ingredients: Add the salt, vanilla, eggs, separated egg yolks, and flour to your chocolate mixture and stir until everything is thoroughly combined. Carefully divide the batter between your ramekins using a spoon or spatula. Bake: Place your ramekins in the oven and ...
From cookiesandcups.com


CHOCOLATE MOLTEN LAVA CAKE - GEMMA’S BIGGER BOLDER BAKING
2019-11-11 Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in. Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour in. It will toughen your cake. Butter tea cups, mug or a ramekin (roughly 1 cup) well.
From biggerbolderbaking.com


10-MINUTES MOLTEN CHOCOLATE LAVA CAKE | BAKING SECRETS BY ANNA
2021-08-10 Instructions. In a mixing bowl add your whole eggs, egg yolks and sugar! Mix this with a whisk until nice and creamy. Add your melted butter, melted chocolate, salt and flour. Mix everything until incorporated. Scrape the sides of the bowl to avoid any flour bits from the bottom of …
From bakingsecretsbyanna.com


CHOCOLATE PANCAKES A LA MODE - I WASH YOU DRY
2016-02-07 Combine the flour, cocoa powder, eggs, chocolate milk and salt in a large bowl and whisk to combine. Whisk it until it's smooth and there are no lumps. Add the mini chocolate chips and stir to combine. Pour the batter into small rounds onto a hot, lightly greased skillet and flip after about 20 to 30 seconds.
From iwashyoudry.com


CHOCOLATE LAVA CAKE A LA MODE RECIPE - FOOD.COM
Feb 28, 2020 - This chocolate cake is all the rage at trendy restaurants. Just crack it open to find a lovely gooey center. Just crack it open to find a lovely gooey center. Pinterest
From pinterest.com


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