Chocolateespressolavacakeswithespressowhippedcream Recipes

THE BEST CHOCOLATE LAVA CAKES

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.

ESPRESSO CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
• Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
• In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
• Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
• For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
• To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.

CHOCOLATE LAVA CAKES RECIPE BY TASTY

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!

CHOCOLATE ESPRESSO LAVA CAKE

Steps:

• Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

Steps:

• Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
• Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
• Whisk in dry ingredients.
• Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
• Cover and refrigerate for several hours.
• Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
• Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
• Cool cakes for five minutes and serve hot, topped with the whipped cream.

WARM CHOCOLATE CAKE WITH WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
• Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.

MOLTEN CHOCOLATE-ESPRESSO CAKES

Steps:

• Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
• In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
• Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

CHOCOLATE ESPRESSO CAKE

Steps:

• Preheat oven to 350°. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra., In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely., In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes., Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream.