CHOCOLATE LAVA CAKE FOR TWO
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
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
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 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 CAKE FOR TWO
Here is a way to enjoy the treat of chocolate together with your special someone--a small cake that's perfect with the ultimate decadence of a molten center.
Provided by James Briscione
Categories dessert
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Combine the chocolate and 4 tablespoons of the 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, 1 to 1 1/2 minutes total.
- Brush a 12-ounce ramekin with the remaining 1/2 tablespoon softened butter and sprinkle lightly with granulated sugar. Place the ramekin on a baking sheet.
- Add the egg, egg yolk, granulated sugar, espresso powder, vanilla extract and salt to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, 1 1/2 to 2 minutes. Turn the mixer to low, add the flour and whisk for a couple of seconds to combine. Turn off the machine.
- Add the chocolate mixture, turn on the machine and mix until just combined. Remove the bowl from the stand mixer and pour the batter into the prepared ramekin. Bake until the sides are firm but the center is still soft, 17 to 19 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
- Let the cake cool for 1 minute. Invert onto a serving plate, sprinkle with confectioners' sugar and serve warm.
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