Molten Chocolate Hot Lava Bombs Recipes

MEXICAN "HOT" CHOCOLATE MOLTEN LAVA CAKES

Mexican

You'll love this Mexican "Hot" Chocolate Molten Lava Cakes recipe! So chocolate-y, warm, and delicious! Try it today!

Provided by Ali

Time 20m

Number Of Ingredients 11

Ingredients

cocoa powder (for dusting ramekins)
1/4 cup (half a stick) unsalted butter, room temperature
2 ounces semisweet, bittersweet, or dark chocolate
1 large egg
1 large egg yolk
2 Tbsp. sugar
1 tsp. all-purpose flour
1/2 tsp. chili powder (optional)
1/2 tsp. cinnamon (optional)
pinch of cayenne
powdered sugar, for serving

Steps:

Preheat oven to 450 degrees.
Butter two 4-ounce ramekins (or regular-sized muffin tins) and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted. (*You can also do this carefully in the microwave.*)
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick. Slowly add butter mixture to mixer; add flour, cinnamon, chili powder, cayenne and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired. Serve immediately - either solo, or accompanied by ice cream, whipped cream, berries, or whatever else sounds good! :-)

CHOCOLATE MOLTEN LAVA CAKES

Chocolate Molten Lava Cakes image

When my Mom is in a bad mood this is the only dessert that makes her happy. These cakes are warm rich ooey gooey chocolatey heaven.

Provided by Cupcake-Princess

Categories Dessert

Time 28m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter
2 ounces unsweetened chocolate
2 ounces semisweet chocolate
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons all-purpose flour
whipped cream, for serving

Steps:

Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.

Nutrition Facts : Calories 565.1, Fat 42.5, SaturatedFat 25.4, Cholesterol 237, Sodium 249.5, Carbohydrate 47.5, Fiber 5.1, Sugar 29.8, Protein 9.5

MOLTEN CHURRO BOMBS RECIPE BY TASTY

Molten Churro Bombs Recipe by Tasty image

Here's what you need: water, unsalted butter, sugar, salt, all-purpose flour, large eggs, vanilla extract, milk chocolate truffles, oil, sugar, cinnamon, piping bag

Provided by Julie Klink

Categories Desserts

Yield 18 bombs

Number Of Ingredients 12

Ingredients

1 cup water
4 tablespoons unsalted butter, 1/2 stick
½ cup sugar, plus 2 tablespoons, divided
½ teaspoon salt
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
18 milk chocolate truffles
oil, for frying
½ cup sugar
2 tablespoons cinnamon
1 piping bag, with a small closed star tip

Steps:

In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
Line a baking sheet with parchment paper.
Transfer the dough to a piping bag fitted with a closed star tip.
Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
Heat the oil in a deep pot until it reaches 350˚F (180˚C).
Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
Enjoy!

Nutrition Facts : Calories 172 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams

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