CARAMEL LAVA CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, cocoa powder, baking powder, milk, vegetable oil, vanilla extract
Provided by Emmerson Workman
Yield 1 serving
Number Of Ingredients 7
Steps:
- Mix ingredients together and put in a microwavable mug.
- Microwave for 1 minute.
- Cut a hole in the top and add warm caramel.
- Serve and enjoy!
Nutrition Facts : Calories 554 calories, Carbohydrate 65 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams
THESE WARM SALTED CARAMEL LAVA CAKES ONLY REQUIRE 8 INGREDIENTS (EASIEST HOLIDAY DESSERT EVER!)
Warm salted chocolate caramel lava cakes - yes, you read that right! These Baking Therapy treats are different from traditional lava cakes: picture a cross between a cupcake and a brownie. They're chocolatey, fudgy and oozing with dulce de leche! Make a big batch and enjoy all winter long. Added bonus: this recipe requires only eight ingredients and takes just 40 minutes to whip up.Like Sabrina's lava cakes? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.
Provided by Sabrina Stavenjord
Categories baking,Baking Therapy,chocolate,holidays
Time 42m
Yield 9 lava cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Grease and line the bottoms of 9 muffin tins, set aside.
- In a small bowl, mix together the dulce de leche and flaky salt. Line a cookie sheet with parchment paper and lightly grease with neutral oil. Dollop 1 heaping teaspoon of dulce de leche on the greased paper, place in freezer for at least 30 minutes.
- While your dulce de leche is cooling: in a saucepan over medium heat, melt the butter. Once the butter has melted, turn off the heat and stir in the chopped chocolate. Mix until mixture is smooth.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs and sugar on high until doubled in size, about 4-5 minutes. Stream in the melted chocolate mixture and vanilla and whisk to combine. Fold in the flour.
- Once the dulce de leche is cold, lightly grease your hands and roll them into perfect rounds. Set aside.
- With an ice cream scoop, fill the muffin tins ⅔ of the way full, reserving about ½ cup of batter. Push the dulce de leche rounds into the centre of each and top the cakes with the remaining batter.
- Bake in the oven for 10-12 minutes until the tops are slightly cracked. Cool in the muffin tin for 10 minutes. Wedge a knife or offset spatula to lift the cakes out, peel off the parchment. Enjoy with a scoop of ice cream.
CARAMEL LAVA CAKE
Treat the family with Caramel Lava Cakes. Caramel Lava Cakes are chocolate cakes filled with a caramel mixture that flows out like lava when eaten.
Provided by My Food and Family
Categories Home
Time 37m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after every 30 sec. Add cream cheese spread; stir until melted. Cool 10 min. or until slightly thickened.
- Meanwhile, microwave chocolate and butter in large microwaveable bowl 1 to 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour.
- Spoon half the chocolate batter evenly into 8 (4-oz.) ramekins sprayed with cooking spray, adding about 2 Tbsp. batter to each ramekin. Spoon about 1 Tbsp. cream cheese mixture into center of batter in each ramekin. Cover with remaining chocolate batter. Place on rimmed baking sheet.
- Bake 10 to 12 min. or until edges of desserts are firm but centers are still soft. Cool slightly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 125 mg, Sodium 170 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 31 g, Protein 6 g
SALTED CARAMEL LAVA CAKES
Perfectly gooey lava cake taken to the next level with a delicious salted caramel filling. Topped with ice cream and more caramel, this is a decadent dessert everyone is bound to love.
Provided by Steph
Categories Dessert
Yield 4
Number Of Ingredients 11
Steps:
- In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
- Preheat oven to 400 degrees F.
- In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
- Whisk in powdered sugar until combined.
- Add 3 eggs and 1 egg yolk, and whisk until combined.
- Add vanilla and flour and mix again.
- Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
- Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
- Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
- Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
Nutrition Facts : Servingsize 1 serving, Calories 2888 kcal, Fat 164 g, SaturatedFat 101 g, Cholesterol 433 mg, Sodium 2129 mg, Carbohydrate 348 g, Sugar 280 g, Protein 38 mg
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- Preheat your oven to 425 degrees F and prepare 3 6 oz ramekins by rubbing generously with vegetable shortening or butter and dust with cocoa powder. Discard any remaining cocoa powder and set aside.
- In a medium microwave safe bowl, add the butter and chocolate and melt in the microwave in 30 second increments, stirring in between, until completely melted and smooth.
- Allow the chocolate to cool 2-3 minute then add in the eggs and vanilla and whisk until combined.
- Add 1 Tablespoon of cocoa powder, flour, and confectioners’ sugar into the chocolate mixture and fold in until completely combined and there are no dry spots.
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