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-FOOD NETWORK- PAULA DEEN
Steps:
- See above
MOLTEN LAVA CAKES
A rich and decadent dessert with a molten chocolate center
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 425 °F. Grease 6 (6 oz) custard cups. Melt chocolates and butter in the microwave or in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla and orange liquor. Divide batter evenly among custard cups. Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate.
PAULA DEEN'S MOLTEN LAVA CAKE
I found this in Paula's New Magazine. I felt it would be great for a Valentine's dinner. Paula says this cake is great alone, but it can be topped with vanilla ice cream or a raspberry sauce. The recipe can be made ahead and refrigerated for 2 to 3 days.
Provided by Jenn1980
Categories Dessert
Time 14m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Grease 6 (6-ounce) custard cups.
- Melt chocolates and butter in the microwave or in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla and Grand Marnier. Divide batter evenly among custard cups.
- Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate.
- Top with vanilla ice cream or raspberry sauce. (Topping optional).
- Enjoy!
MOLTEN LAVA CAKE
Make and share this Molten Lava Cake recipe from Food.com.
Provided by eaten.
Categories Dessert
Time 15m
Yield 7-9 ramekins, 7-9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 200-210°C (400°C). Grease or butter ramekins. Make sure you use a lot of butter/oil if you want to invert it onto a plate, otherwise it will stick.
- Melt the butter and chocolate together and mix. Pour into a big bowl.
- Sieve in the flour and sugar and whisk.
- Add the eggs and continue to whisk. If you like a more cake-y texture, keep on whisking until it turns lighter.
- Pour into ramekins. It took up around 8 ramekins for me, but it really depends on the size.
- Bake for around 10 minutes. It's best to keep an eye on it just to make sure it doesn't overcook. If it does, it's just a really moist cake, good but not quite as satisfying.
- Serve with ice cream and strawberries. Or banana. A good idea can be to chop fruit beside it and use the filling as a sort of fondue.
Nutrition Facts : Calories 530.4, Fat 46.9, SaturatedFat 28.3, Cholesterol 220.8, Sodium 244.8, Carbohydrate 29.8, Fiber 5.6, Sugar 15, Protein 9.7
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
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