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 - GLUTEN FREE
These are super yummy! You can make them with regular flour if your not G/F! I personally like to bake mine so they are not as soft in the middle but it's a personal choice! I don't always include the 2nd egg yolk and they turn out fine. I love that this recipe makes 2 large or 3 medium cakes! These are my ultimate splurge!
Provided by GlutenFreeKitten
Categories Dessert
Time 15m
Yield 3 cakes, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 400.
- Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
- Melt the chocolate and butter.
- Whisk together the eggs, sugar and salt.
- Mix these all the above mentioned together.
- Add the flour, whisk till combined (do not over-whisk).
- Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
- Take out of oven and let sit for 10 more minutes.
- Enjoy!
- You can dust them with icing sugar and serve with icecream and your favorite berries.
- I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
- These microwave well the next day!
Nutrition Facts : Calories 475.8, Fat 30.9, SaturatedFat 18, Cholesterol 206.5, Sodium 225.4, Carbohydrate 51.2, Fiber 5, Sugar 33.7, Protein 9.3
GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE
From the Gluten Free Club. I just had to share this fabulous dessert for those who can't have flours this is perfect! It is our new favorite! Chocolate lovers will swoon over this one! I have made this several times and its a big hit!
Provided by dfogel62
Categories Dessert
Time 10m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 7
Steps:
- 4- 6 ounce ramekins or creme brulee dishes.
- Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
- When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
- You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
- Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
- To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
- You can use any 6 ounce oven ware containers to make these if you don't have ramkins.
GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES
Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 18
Number Of Ingredients 6
Steps:
- In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
- Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
- Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
- To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 16 g, TransFat 0 g
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GLUTEN FREE MOLTEN LAVA CAKES - JUST AS GOOD
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- Preheat oven to 425° F. Using a paper towel, lightly coat 4 (4-6oz.) ramekins with coconut oil (you can also lightly spray with cooking spray). Place the ramekins on a small baking pan and set aside.
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- Preheat oven to 350 degrees. Spray 8 (4-ounce) ramekins or large muffin cups with cooking spray.
- Place the chocolate chips and butter in a large microwave-safe bowl and microwave for about 3 minutes or until all the butter has liquefied and most of the chocolate is melted, stirring every 30 seconds. Stir until smooth and glossy. Let cool slightly.
- Stir in the flour and powdered sugar. Add the eggs, egg yolks, vanilla, and coffee or coffee liqueur, if using, and whisk until smooth. Divide the batter among the prepared ramekins or muffin cups.
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- Preheat oven to 425 degrees. Spray 2 4-inch ramekins (that hold about 6-8 oz) with non-stick spray and lightly dust/coat with cocoa powder. Line the bottoms with parchment rounds if desired.
- Add the chocolate and butter to a microwave safe bowl. Heat at 50% power for 1 minute. Stir well then heat at 50% power for 30 seconds then stir. Continue to heat at 50% power for 20 second intervals, stirring well each time, until the chocolate is melted. Set aside.
- Add the egg, egg yolk, granulated sugar, and salt to a medium bowl. Use a hand mixer to beat on high speed until light in color and slightly thickened and pale.
- While the mixer is running on medium, pour in 1/2 of the melted chocolate and mix to combine. Turn off the mixer and add the remaining chocolate. Beat until smooth.
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