GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, prepare the cake mix according to the package instructions.
- Pour the batter into a well-greased bundt pan.
- Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Heat the heavy cream in a small saucepan until just boiling.
- Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
- Invert the bundt cake onto a serving plate.
- Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
- Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams
CHOCOLATE LAVA CAKES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, heavy cream, dark chocolate chip, large eggs, large egg yolks, light brown sugar, kosher salt, vanilla extract, all purpose flour, whipped cream, fresh berries
Provided by Chris Salicrup
Categories Desserts
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 619 calories, Carbohydrate 48 grams, Fat 46 grams, Fiber 4 grams, Protein 12 grams, Sugar 36 grams
MOLTEN LAVA CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, unsweetened applesauce, water, dark chocolate truffles, powdered sugar
Provided by Nichi Hoskins
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the chocolate cake mix, applesauce, and water.
- Divide the batter between 2 large microwave-safe mugs and press a chocolate truffle into the center of each cake.
- Microwave for about 60 seconds, until the cake is cooked through and the truffle is melted.
- Let cool slightly, then dust with powdered sugar.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 58 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 32 grams
MOLTEN CHOCOLATE CAKES
Steps:
- Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
- Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
- Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
- Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
- Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.
MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
- Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
- Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.
BUTTER LAVA CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, large egg, vanilla extract, whole milk, unsalted butter, cream cheese, powdered sugar, vanilla extract, heavy cream, nonstick cooking spray, rasberry
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 15
Steps:
- To make the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, use a hand mixer to cream the butter and sugar until fluffy. Mix in the egg and vanilla extract. Once incorporated, mix in the milk. Gradually add the flour until the batter becomes thick and dough-like.
- To make the filling, use a hand mixer to beat the butter and cream cheese in a separate large bowl. Once fluffy, gradually add the powdered sugar. Mix in the vanilla extract and cream and beat until mixture is smooth and thick.
- Preheat the oven to 350°F (180°C).
- Grease a 6-cup muffin tin with nonstick spray. Take a golf ball-size portion of cake dough and line the base and sides of a cup. Repeat with the remaining cups.
- Fill each cake bowl with ¼ cup (30 g) of filling.
- Take another golf ball-size portion of cake dough, roll it in a ball, and flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cakes.
- Bake for 20 minutes until light, golden brown.
- Remove from the oven, invert onto a cutting board.
- Serve immediately topped with sifted powdered sugar and raspberries.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 43 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, Sugar 24 grams
3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE
Jessie Sheehan's easy 3-minute chocolate mug cake recipe is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.
Provided by Jessie Sheehan
Time 3m
Yield Yield: 1 mug cake
Number Of Ingredients 11
Steps:
- Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
- Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
- Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.
MOLTEN LAVA CAKES
There are a few molten lava cake recipes out there, but in my (and my husband's) opinion, this one is the best. It is terribly easy and I often make these on a weeknight as a special treat for my family. I originally got the recipe from watching Paula Deen but made a bit of a change to suit our family's tastebuds.
Provided by DoubleAs Mom
Categories Dessert
Time 24m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Grease 6 (6-ounce) custard cups.
- Melt the chocolates and butter in the microwave, or in a double boiler.
- Add the flour and sugar to chocolate mixture.
- Stir in the eggs and yolks until smooth.
- Stir in the vanilla.
- Divide the batter evenly among the custard cups.
- Place in the oven and bake for 14 minutes.
- The edges should be firm but the center will be runny.
- Run a knife around the edges to loosen and invert onto dessert plates.
Nutrition Facts : Calories 435.1, Fat 28.8, SaturatedFat 16.8, Cholesterol 226.9, Sodium 211.3, Carbohydrate 41.3, Fiber 1.9, Sugar 29.7, Protein 6.9
LAVA CHOCOLATE CAKES
True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 583 calories, Fat 37g fat (21g saturated fat), Cholesterol 268mg cholesterol, Sodium 496mg sodium, Carbohydrate 60g carbohydrate (47g sugars, Fiber 2g fiber), Protein 8g protein.
IDAHOAN MOLTEN LAVA CAKES
This recipe for Molten Lava Cake proves that Idahoan Mashed Potatoes don't have to be saved for just savory applications!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
- In a double boiler, melt the chocolate and butter.
- Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
- Remove from heat and cool.
- In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
- Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
- Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
- Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
- Let them rest a few minutes before serving. The center may sink a little - don't worry.
- Run a thin knife around the inside edge to help release the cakes.
- Top with powdered sugar and whip cream.
MICROWAVE CHOCOLATE LAVA CAKE RECIPE BY TASTY
Here's what you need: flour, baking powder, sugar, cocoa powder, salt, oil, milk, chocolate truffle, ice cream
Provided by Milloni Merchant
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 9
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!
Nutrition Facts : Calories 648 calories, Carbohydrate 69 grams, Fat 37 grams, Fiber 4 grams, Protein 9 grams, Sugar 32 grams
CHOCOLATE MOLTEN LAVA CAKES
Dig into a rich and delicious Chocolate Molten Lava Cake and cue the ooey-gooey centers. This molten lava cake recipe makes 8 servings to savor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1/2 cake each
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Butter 4 small custard cups; place on baking sheet.
- Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
- Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 95 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 22 g, Protein 4 g
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