Chocolate Lava Cakes With Coffee Custard Sauce Recipes

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CHOCOLATE LAVA CAKES



Chocolate Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  • Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
  • Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

CHOCOLATE LAVA CAKE A LA MODE



Chocolate Lava Cake A La Mode image

This chocolate cake is all the rage at trendy restaurants. Just crack it open to find a lovely gooey center.

Provided by Miss Erin C.

Categories     Dessert

Time 32m

Yield 15 serving(s)

Number Of Ingredients 5

1/2 lb bittersweet chocolate, finely chopped
1/2 lb unsalted butter
6 eggs
1 1/2 cups sugar
1/2 cup flour

Steps:

  • Preheat oven to 400°F.
  • Butter the bottom and sides of 15 4oz ramekins.
  • Sprinkle with sugar, tapping to remove extra sugar.
  • In double boiler, melt the chocolate and butter.
  • Whisk until thoroughly melted.
  • In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
  • Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.

Nutrition Facts : Calories 229.7, Fat 14.2, SaturatedFat 8.4, Cholesterol 106.9, Sodium 30.4, Carbohydrate 23.3, Fiber 0.1, Sugar 20.1, Protein 3.1

COFFEE CUSTARD SAUCE



Coffee Custard Sauce image

Categories     Sauce     Milk/Cream     Egg     Dessert     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 5

3 large egg yolks
1/4 cup sugar
1 cup whipping cream
1 teaspoon instant coffee powder
1 1/2 teaspoons coarsely ground espresso beans

Steps:

  • Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)

CHOCOLATE LAVA CAKES WITH COFFEE CUSTARD SAUCE



Chocolate Lava Cakes with Coffee Custard Sauce image

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Valentine's Day     Mother's Day     Father's Day     Summer     Double Boiler     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

6 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
Pinch of salt
4 large egg yolks
4 tablespoons sugar
2 large egg whites
Coffee Custard Sauce
Whipped cream (optional)

Steps:

  • Preheat oven to 425° F. Butter four 3/4-cup custard cups. Dust with flour; shake out excess. Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.
  • Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
  • Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes 1 minute.
  • Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if desired.

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