Mini Lava Cakes Makeover Recipes

LAVA CAKE

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.

MINI CHOCOLATE LAVA CAKES

Steps:

• Preheat oven to 350.
• In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
• Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
• Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
• Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.

MINI LAVA CAKES (MAKEOVER)

Steps:

• Place the butter, cocoa and chocolate in a microwave safe-bowl.
• Microwave, uncovered, at 50% power for 20 seconds; stir.
• Microwave at 50% power 20 seconds longer; stir until smooth.
• Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla; mix well.
• Stir in flour and salt until blended.
• Pour into muffin pan coated with nonstick cooking spray.
• Bake at 450° for 10-12 minutes or until a thermometer inserted near the center reads 160°.
• Remove from the oven and let stand for 1 minute.
• Run a knife around edge of muffin cups; invert onto individual dessert plates.
• Sprinkle with powdered sugar, Serve immediately.