MOLTEN CHOCOLATE CAKES
Molten chocolate cakes, also known as lava cakes, are rich individual chocolate cakes with oozing molten centers.
Provided by Jennifer Segal, adapted from
Categories Desserts
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
- Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
- In the bowl of an electric mixer fitted with the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).
- Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1 to 2 minutes; then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. Serve immediately. (It's important not to let the cakes sit after baking, as the centers will continue to cook.)
- Make-Ahead Instructions: The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Take them out of the fridge about 30 minutes before baking so they come to room temperature.
Nutrition Facts : Calories 416, Fat 31 g, Carbohydrate 35 g, Protein 5 g, SaturatedFat 18 g, Sugar 29 g, Fiber 2 g, Sodium 85 mg, Cholesterol 174 mg
LAVA CAKE
The best chocolate lava cake recipe I've ever had. Serve topped with powdered sugar or vanilla ice cream.
Provided by Nikki Bell
Categories Desserts Cakes Chocolate Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 34.5 g, Cholesterol 183.8 mg, Fat 50.4 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 30.5 g, Sodium 259.8 mg, Sugar 17.4 g
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.
MOLTEN LAVA CAKES | A FOOL PROOF RECIPE
With their slightly hardened outer shell and their delightfully gooey center, these Molten Lava Cakes make a wonderfully rich desert for a special occasions. Chocolate lovers beware!
Provided by Clever Cooking
Categories Dessert
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees.
- Grease bottoms and sides of six 6-oz custard cups and dust with cocoa.
- In a saucepan, melt chopped chocolate and butter over low heat. Cool slightly.
- In a large bowl, beat whole eggs and egg yolks until well blended. Add powdered sugar and mix together. Stir in flour, then add the cooled chocolate mixture and stir until combined.
- Pour batter into custard cups and place on a baking sheet.
- Bake 12 to 14 minutes, or until sides are set and centers are still soft (tops will be puffed and cracked).
- Remove from oven and let stand for 3 minutes.
- Run a small knife or metal spatula around the inside of the cups to loosen the cakes from the edges. Turn cakes out onto serving plates.
- Serve plain or with a dusting of powdered sugar. Or kick it up another notch by serving with ice cream or whipped cream and fresh berries for an extra element of yum.
- Watch the how to make Molten Lava Cakes video here: https://www.youtube.com/watch?v=kiQpfsFKkyc.
Nutrition Facts : Calories 486.9, Fat 28.4, SaturatedFat 16.3, Cholesterol 216.7, Sodium 178.2, Carbohydrate 56.5, Fiber 2, Sugar 45, Protein 6.8
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
- Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
- Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
- You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
- Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
MOLTEN CHOCOLATE CAKE
This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
- Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
- To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
More about "molten lava cakes a fool proof recipes"
BEST AND EASIEST CHOCOLATE LAVA CAKE RECIPE
From averiecooks.com
4.4/5 (64)Calories 867 per servingCategory Cakes & Cupcakes
- Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
- To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
FOOLPROOF CHOCOLATE LAVA CAKE | JERNEJ KITCHEN
From jernejkitchen.com
4/5 (11)Total Time 1 hr 16 minsCategory DessertsCalories 557 per serving
- First, make the chocolate ganache. Add chopped chocolate or chocolate chips to a small bowl. Add the butter and a pinch of salt. Pour the boiling whipping cream over the mixture and set aside for 2 minutes for the chocolate to melt, then stir with a silicone spatula, to get a silky smooth chocolate mixture. Transfer the mixture to a small baking dish or bowl and place in the freezer for 30 - 40 minutes or to a fridge for at least 2 hours, or overnight.
- Make the chocolate lava cake mixture. Add chocolate and butter into a heatproof bowl and melt over a pot of boiling water or in 30-second intervals in a microwave. Set aside for 5 minutes. In a large bowl, whisk together the eggs, sugar, and a pinch of salt. Whisk vigorously for 2 minutes, then add the melted chocolate mixture and whisk with a hand whisk until combined and thick. Add the all-purpose flour, cocoa powder, and baking powder. Whisk until well combined. Place in the fridge for 10 - 15 minutes.
- Preheat the oven to 200 °C / 390 °F or to 180 °C / 355 °F if you are using a convection oven. Grease six aluminum muffin cups. The muffin cups should be about 6 cm (2.5 inches) in diameter and 4 cm (1.5 inches) high. If you are using ramekins/muffin pan grease them, and dust with all-purpose flour or cocoa powder. Make sure to grease the whole interior of the cups.
- Take the chocolate ganache from the freezer. Using a small ice cream scoop or a teaspoon scoop out some chocolate ganache. Shape into six balls, each weighing approximately 30g / 1 ounce. Add a heaped tablespoon of the chocolate lava mixture into a prepared cup, place the ganache ball on top, then cover with the rest of the chocolate lava mixture until 3/4 filled.
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