Molten Lava Cakes With Chambord Truffle Center Recipes

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MOLTEN LAVA CAKES



Molten Lava Cakes image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 8 cakes

Number Of Ingredients 11

2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

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 CAKE RECIPE BY TASTY



Molten Lava Cake Recipe by Tasty image

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

¾ cup chocolate cake mix
¼ cup unsweetened applesauce
2 tablespoons water
2 dark chocolate truffles
powdered sugar, for dusting

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 LAVA CAKES



Molten Lava Cakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 12

2 sticks butter, unsalted, plus more for ramekins
4 teaspoons sugar
1/2 teaspoon ground cinnamon
Pinch cayenne
Pinch nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar
6 large eggs
6 large egg yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 400 degrees F.
  • Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
  • In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
  • In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
  • Pour into prepared ramekins.
  • Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES



Ghirardelli Individual Chocolate Lava Cakes image

A special occasion deserves a special dessert. This lava cake oozes with rich indulgent chocolate that will surely impress your guests.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 2h30m

Yield 6

Number Of Ingredients 11

1 ½ (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided
¼ cup heavy cream
Cooking spray
1 stick unsalted butter
3 eggs
3 egg yolks
⅓ cup white sugar
½ teaspoon vanilla extract
¼ cup cake flour
Fresh raspberries
Whipped cream, or to taste

Steps:

  • To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
  • Form into 6 balls; refrigerate until needed.
  • To make cake, heat oven to 400 degrees F.
  • Spray six 4-ounce ramekins or custard cups with cooking spray.
  • Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
  • With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
  • Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
  • Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 32.4 g, Cholesterol 250.4 mg, Fat 34.5 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 20.3 g, Sodium 46.3 mg, Sugar 22.3 g

MOLTEN LAVA CAKES WITH CHAMBORD TRUFFLE CENTER



Molten Lava Cakes With Chambord Truffle Center image

Make and share this Molten Lava Cakes With Chambord Truffle Center recipe from Food.com.

Provided by Rhiannon and Matt

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

227 g unsalted butter, plus extra for greasing
227 g good quality semisweet chocolate, chopped into small pieces
1/3 cup chambord raspberry liqueur
5 egg yolks
5 whole eggs
1/3 cup granulated sugar
1/2 cup all-purpose flour

Steps:

  • Preheat oven to 200 degC.
  • Generously grease 8 (6 ounce) baking cups & place on a baking sheet.
  • With a metal bowl over simmering water, melt butter & chocolate, stirring frequently to blend.
  • Cool to room temp & add Chambord.
  • In a large bowl, beat the yolks, eggs & sugar together until the mixture thickens & becomes lemon coloured.
  • Fold in the chocolate Chambord mixture until well blended.
  • Sift the flour over the mixture & quickly fold or beat inches.
  • Divide the batter evenly among the prepared cups & bake for about 12 mins (time will vary depending on what your baking cups are made of)until cakes are firm around the edges but soft in the middle.
  • Let sit for 1 minute Run small knife around the cake to loosen & carefully turn onto plate.
  • If you like, cook 1/2 cup of Chambord down to 1/4 cup & soak raspberries in to serve poured over the cake along with a dusting of confectioners sugar.

Nutrition Facts : Calories 477.5, Fat 43.2, SaturatedFat 25.5, Cholesterol 295.3, Sodium 53.2, Carbohydrate 23.3, Fiber 4.9, Sugar 8.9, Protein 9.7

MOLTEN LAVA CAKES



Molten Lava Cakes image

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

6 ounces bittersweet chocolate
2 ounces semisweet chocolate
10 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract

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

MOLTEN LAVA CAKE WITH CHAMBORD TRUFFLE CENTER



MOLTEN LAVA CAKE WITH CHAMBORD TRUFFLE CENTER image

Number Of Ingredients 13

Truffle Center:
3/4 c heavy cream
8 oz semisweet chocolate, chopped
2 oz chambord
Cakes:
5 oz unsalted butter
2/3 c all-purpose flour
1/2 c Valrohna cocoa powder
8 oz semisweet baking chocolate, coarsely chopped
3 large eggs
2 egg yolks
1/2 c granulated sugar
1 vanilla bean pulp

Steps:

  • Truffle Center: Heat heavy cream to a boil and pour over chopped chocolate. Let sit for 2 minutes. Whisk in Chambord until smooth. Pour onto a sheet pan lined with parchment paper. Place in the freezer for 10-15 minutes or refrigerator for 30 minutes until set. Once set, portion ganache into 12 1 oz portion,(about 1 heaping tablespoon.) Round ganache into balls using your hands. Freeze until cakes are ready. Cakes: Preheat oven to 325 degrees. Grease 12-cup nonstick muffin pan with butter. Sift flour and cocoa powder together and set aside. Melt the chocolate with the butter over a double boiler. Place the eggs, yolks, sugar, and vanilla pulp into a bowl fitted with a paddle attachment. Beat at medium speed until mixture is slightly frothy. Add the melted chocolate mixture at medium speed and mix until combined. Continue to mix at low speed, adding the sifted ingredients until smooth. Portion into he prepared muffin pan evenly. Bake for 5 minutes. Remove the pan and plug the truffle insert into the center of the cake about halfway down. Return pan to oven and bake for 15-17 minutes. Check cake for doneness in cake pan (not truffle center). All to cool slightly and unmold.

MOLTEN LAVA CAKES



Molten Lava Cakes image

Make and share this Molten Lava Cakes recipe from Food.com.

Provided by Krazed_Kesh

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons sugar
1 egg
2 tablespoons flour
1 1/2 tablespoons butter
80 g dark chocolate
1 teaspoon vanilla extract

Steps:

  • Melt butter and chocolate together in pan and stir.
  • Add sugar, egg, vanilla extract and stir.
  • Add flour and whisk together then put in little cupcake tins.
  • Bake at 400°F for 8-10 minutes.

Nutrition Facts : Calories 395.8, Fat 32, SaturatedFat 19.2, Cholesterol 115.9, Sodium 121.6, Carbohydrate 30.9, Fiber 6.8, Sugar 13.3, Protein 9.2

NUTS FOR YOU CHOCOLATE MOLTEN LAVA CAKES



Nuts for You Chocolate Molten Lava Cakes image

Make and share this Nuts for You Chocolate Molten Lava Cakes recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

4 semi-sweet chocolate baking squares
1/2 cup butter (1 stick)
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
1/4 cup nuts, finely chopped (any kind)
1/2 cup Cool Whip (garnish)
powdered sugar (garnish)

Steps:

  • Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.
  • Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.
  • Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
  • TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

Nutrition Facts : Calories 426.8, Fat 28.6, SaturatedFat 15.8, Cholesterol 158, Sodium 203.6, Carbohydrate 41.2, Fiber 1.8, Sugar 31.7, Protein 5.7

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

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

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Top Asked Questions

What is inside a Gordon Ramsay lava cake?
The only thing inside a Gordon Ramsay Molten Lava Cake is the batter! By baking molten chocolate cakes at a high temperature (450 degrees F), the outside of the cake will bake faster than the inside, leaving you with a perfectly cooked shell filled with gooey, luxurious chocolate lava.
How do you reheat Gordon Ramsay molten lava cake?
While Gordon Ramsay Molten Lava Cake tastes best when baked fresh, you can reheat them in the microwave. Cover the cakes with a damp paper towel and microwave until they are warm and soft in the center. Why does Gordon Ramsay Molten Lava Cake have a gooey center?
How long to bake a molten lava cake?
This Gordon Ramsay Molten Lava Cake Recipe is for two but you can easily multiply it to make it for more people. You can bake the lava cakes in ramekins or in muffin tins. If you’re using ramekins, bake them for 13 minutes, but if you’re going to use muffin tins, bake them for nine minutes.
What is the difference between a souffle and a lava cake?
A souffle is usually made by separating the whites and yolks of eggs, which results in an airy, light texture whereas this Gordon Ramsay Molten Lava Cake Recipe is made with whole eggs and has a more dense texture. The soufflé doesn’t have a melting center like the chocolate lava cake.

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