BUTTER LAVA CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, large egg, vanilla extract, whole milk, unsalted butter, cream cheese, powdered sugar, vanilla extract, heavy cream, nonstick cooking spray, rasberry
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 15
Steps:
- To make the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, use a hand mixer to cream the butter and sugar until fluffy. Mix in the egg and vanilla extract. Once incorporated, mix in the milk. Gradually add the flour until the batter becomes thick and dough-like.
- To make the filling, use a hand mixer to beat the butter and cream cheese in a separate large bowl. Once fluffy, gradually add the powdered sugar. Mix in the vanilla extract and cream and beat until mixture is smooth and thick.
- Preheat the oven to 350°F (180°C).
- Grease a 6-cup muffin tin with nonstick spray. Take a golf ball-size portion of cake dough and line the base and sides of a cup. Repeat with the remaining cups.
- Fill each cake bowl with ¼ cup (30 g) of filling.
- Take another golf ball-size portion of cake dough, roll it in a ball, and flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cakes.
- Bake for 20 minutes until light, golden brown.
- Remove from the oven, invert onto a cutting board.
- Serve immediately topped with sifted powdered sugar and raspberries.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 43 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, Sugar 24 grams
COOKIE BUTTER LAVA CAKES RECIPE BY TASTY
Here's what you need: speculoos cookies, brown sugar, heavy cream, large egg yolks, large eggs, granulated sugar, vanilla extract, all purpose flour, nonstick cooking spray, vanilla ice cream, caramel sauce, speculoos cookie
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the cookie butter: In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. You should have about 1 cup.
- Make the lava cakes: Preheat your oven to 375°F (190°C) and place a rack on the lower third of the oven.
- In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy. Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.
- Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.
- Bake the lava cakes for 14-15 minutes, or until the edges are set and the center still jiggles slightly.
- Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates. Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed speculoos cookies. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1108 calories, Carbohydrate 128 grams, Fat 63 grams, Fiber 3 grams, Protein 18 grams, Sugar 71 grams
CHOCOLATE LAVA CAKES
Since this dessert is served hot, you can bake it while you enjoy your main course. And it's easy to increase the recipe to serve more people. It's a great choice for chocolate lovers. -Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Grease the bottom and sides of two 6-oz. ramekins or custard cups. Place ramekins on a baking sheet; set aside., In a microwave, melt semisweet chocolate and butter; stir until smooth. Set aside to cool., In a small bowl, combine the sugar, egg and flour; stir in chocolate mixture. Fold in white baking chips. Spoon batter into prepared ramekins., Bake at 400° until a thermometer reads 160° and cake sides are set, 15-20 minutes. Remove ramekins to a wire rack to cool for 5 minutes. Invert onto serving plates; dust with confectioners' sugar.
Nutrition Facts : Calories 635 calories, Fat 40g fat (24g saturated fat), Cholesterol 169mg cholesterol, Sodium 219mg sodium, Carbohydrate 68g carbohydrate (61g sugars, Fiber 2g fiber), Protein 6g protein.
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.
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