Copycat Chilis Molten Lava Cake Recipes
CHILI'S HOT FUDGE MOLTEN LAVA CAKE RECIPE
Now you can make this gooey, chocolate restaurant favorite right at home.
Provided by Camille Beckstrand
Categories Dessert
Time 26m
Number Of Ingredients 9
Steps:
- Spray your pan* with non-stick cooking spray**
- Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon so that the chocolate chips don't get crushed.
- Divide the batter into the 12 molds (or 20-24 if using a muffin tin pan).
- Bake at 350 degrees for 16-18 minutes (don't over bake! You want these to be moist!).
Nutrition Facts : Calories 425 kcal, Carbohydrate 59 g, Protein 5 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 35 mg, Sodium 506 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
COPYCAT CHILI'S MOLTEN LAVA CAKE RECIPE
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
- Whisk in powdered sugar until combined.
- Add 3 eggs and 1 egg yolk, and whisk until combined.
- Add vanilla and flour and mix again.
- Generously spray four 1 cup [oven-safe cups|http://amzn.to/1YehPHM] with cooking spray, and evenly fill with batter.
- Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
- Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
- Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.
Nutrition Facts : Servingsize 1 serving, Calories 2792 kcal, Fat 162 g, SaturatedFat 100 g, Cholesterol 429 mg, Sodium 904 mg, Carbohydrate 331 g, Sugar 265 g, Protein 37 mg
CHILI'S COPYCAT MOLTEN LAVA CAKE RECIPE - (3.8/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. In a microwave safe bowl combine chocolate and butter. Microwave for 1 minute and 20 seconds. Whisk until the chocolate has melted and is smooth. Add the powdered sugar and whisk till combined. Add the 3 WHOLE eggs and 1 egg YOLK, whisk till combined. Add 6 tbsp of flour and whisk until combined again. Liberally spray 4 small (1 cup) custard cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is soft set. Remove from oven and let cool for 2-3 minutes before inverting onto a plate. *If you are using the caramel sauce for under the cake, drizzle a little on the plate before inverting the cake. Top each cake with a scoop of vanilla ice cream and then drizzle on the Magic Shell.
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