Molten Lava Cakes Recipes

MOLTEN LAVA CAKES

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.

ELEVATED MOLTEN LAVA CAKES

Steps:

• Prepare and bake 2, 4 or 6 lava cakes according to the package directions. Have ready one or more of the following toppings:
• Spun Sugar: Combine 1 1/4 cups granulated sugar, 1/4 cup corn syrup and 1/4 cup water in a medium pot over medium-high heat. Cook to 300 degrees F on a candy thermometer. Let cool to 275 degrees F. Position 2 wooden spoons 2 feet apart on similar-size bowls with their handles sticking out over the edge by 6 inches. Put newspaper or foil on the counter below the spoons. Dip a fork in the sugar syrup and flick it back and forth over the spoon handles to create many long thin threads. Repeat 3 or 4 times, then gently gather up the threads and put them on a baking sheet. Repeat with the remaining sugar until all of it is spun. Place each lava cake in the middle of a serving plate, dust with confectioners' sugar and top with some of the spun sugar.
• Cherry Sauce: Combine 2 cups (about 8 ounces) pitted fresh cherries, 1/4 cup granulated sugar, 1 tablespoon cherry liqueur, such as Luxardo, and 1/2 cup water in a medium saucepan and bring to a boil. Reduce to a simmer and cook until the cherries are very soft, about 10 minutes. Puree in a blender and pour through a fine-mesh strainer; discard any solids left in the strainer. Transfer to a squeeze bottle and chill until ready to use (up to 1 day). Squeeze cherry sauce dots all over each serving plate and place a lava cake in the middle. Top with French vanilla ice cream and serve with a couple of fresh cherries.
• S'mores: Place each lava cake in the middle of a serving plate. Top with about 2 tablespoons marshmallow creme and use a kitchen blowtorch to toast the creme until golden. Insert a square of dark chocolate and a shard of graham cracker in the creme.
• Coffee Whipped Cream: Combine 1/2 cup cold heavy cream and 2 tablespoons coffee-flavored liqueur, such as Kahlua, in a medium bowl and beat with an electric mixer on medium speed until stiff peaks form. Place each lava cake in the middle of a serving plate and sprinkle with unsweetened cocoa and confectioners' sugar. Top with the flavored whipped cream and several chopped chocolate-covered espresso beans.

INDIVIDUAL MOLTEN LAVA CAKES

Steps:

• Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
• Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
• Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
• Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE

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 CHOCOLATE CAKES

Steps:

• Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
• Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

IDAHOAN MOLTEN LAVA CAKES

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.

MOLTEN LAVA CAKE RECIPE BY TASTY

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!

AHEAD OF THYME'S MOLTEN CHOCOLATE LAVA CAKES

Steps:

• Preheat oven to 425°F Grease two 6-oz. ramekins with non-stick cooking spray and dust with cocoa powder, tapping out the excess cocoa powder. This will help the lava cakes come out easily when inverted.
• In the microwave: The way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate and butter into the microwave and microwave in 20 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
• In a medium mixing bowl, use a whisk to beat together the eggs, egg yolks, vanilla extract, sugar, and salt, on low speed, until combined, about 1 minute.
• Pour in the melted chocolate into the egg mixture, along with the flour. Use a rubber spatula and fold it in until fully combined. Note that the batter will be thick but should not be lumpy.
• Place the ramekins on a quarter sheet baking pan and divide the batter between them. Bake for 10-11 minutes until the edges look solid and firm. The tops will still be soft with a slight jiggle in the center. Do not overcook as overcooking will cause the center to completely solidify and not be gooey. If you are not sure how hot your oven runs, I suggest making one first to test. If it has solidified too much, then adjust the bake time lower. Mine turns out perfect at exactly 12 minutes.
• Allow the cakes to cool in the ramekins for 1 minute, then cover each with an inverted plate and use an oven mitt to flip them over and release the cakes onto the plate.
• Add toppings (such as a scoop of vanilla ice cream, dusting with powdered sugar, garnishing with fresh fruit, or a drizzle of salted caramel sauce or chocolate sauce). Serve immediately.

CHOCOLATE MOLTEN LAVA CAKES

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.