Microwave Chocolate Lava Cake Recipe By Tasty

MICROWAVE CHOCOLATE LAVA CAKE RECIPE BY TASTY

Steps:

• In a bowl, add flour, 1 tsp baking powder, 2 tbsp sugar, 2 tbsp cocoa powder, and ⅛ tsp salt. Mix well.
• Then, add 2 tbsp oil and 2 tbsp milk and mix to paste. Transfer this mix to a microwave-friendly bowl and add a chocolate truffle in the middle.
• Heat in the microwave for about 70 seconds and then top it off with ice cream (optional).
• Enjoy!

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 LAVA CAKES

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.

LAVA CHOCOLATE CAKES

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.

MICROWAVE BROWNIE LAVA CAKE

Steps:

• Empty brownie mix into large bowl.
• Whisk to remove large lumps.
• Coat 8 (6 oz.) custard cups with cooking spray.
• Add a small amount of dry brownie mix to each cup and rotate cups until completely coated and set aside.
• In separate bowl, whisk together wet ingredients called for in brownie mix instructions (usually oil, water, eggs), plus 1 additional egg.
• Add wet ingredients to brownie mix and stir until well combined.
• Add 1/2 cup batter to each custard cup.
• Stack two Dove candies and press them down into the center of the batter.
• Spoon batter over candy so it is completely covered.
• Place in microwave and cook at full power for 1 minute for 1 cake (microwave power and times may vary).
• May cook up to 4 cakes at one time, adding 1/2 minute to cooking time for each additional cake.
• To remove cake from bowl: Run a thin knife around the edge of the cooked cake. Place a small plate on top of the cake cup. Flip the plate and bowl over, so the cake is inverted on top of the plate. Gently lift the bowl, leaving the inverted cake on the plate. Serve with whipped cream or ice cream; garnish with berries.
• Cakes may also be eaten directly from the custard cup they are cooked in (without inverting them on a plate). May also be cooked and served in half-pint mason jars. If eating cakes directly from bowl or jar, it isn't necessary to spray or coat them before adding batter and cooking.
• MAKE AHEAD: Batter may be mixed and added with chocolate pieces to custard cups or jars in advance. Cover and refrigerate up to a week. Remove from refrigerator and warm to room temperature 30 minutes before cooking.