THE BEST CHOCOLATE LAVA CAKES
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
- Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
- Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
- With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
- Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
- Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.
CHOCOLATE LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
MOLTEN LAVA CUPCAKES
Easy-to-make mini-cakes with molten chocolate "lava" in the center. Rich and decadent. Serve warm and don't overcook to ensure the centers ooze onto your plate after you dig in!
Provided by Jillster
Categories Dessert
Time 17m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Melt butter, chocolate chips and cocoa until combined and smooth.
- Remove from heat and add vanilla.
- Combine chocolate mixture and sugar mixture and stir well.
- Add eggs one at a time, stirring after each addition until fully incorporated.
- Stir in flour just until combined.
- Chill batter for at least 20 minutes.
- Grease muffin tin.
- Spoon batter into muffin tin and bake for 10-11 minutes.
Nutrition Facts : Calories 200.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 82.3, Sodium 141.3, Carbohydrate 19.2, Fiber 1, Sugar 16, Protein 3
CHOCOLATE VOLCANO CUPCAKES
Make and share this Chocolate Volcano Cupcakes recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened.
- Beat 2 minutes at medium speed.
- Stir in chopped cookies.
- Spoon into 24 paper-lined or lightly greased 2 1/2-inch muffin pan cups.
- Bake at 350° for 20-25 minutes or until toothpick inserted near centers comes out clean.
- Cool in muffin pans on wire racks 5 minutes.
- Remove from pans; cool completely.
- Fill pastry bag fitted with rosette tip with frosting.
- Insert tip slightly into tops of cupcakes and squeeze gently to fill cupcakes.
- You can also fill cupcakes by poking a hole in center of cupcakes with top of spoon.
- In place of a pastry bag and tip, fill food plastic food storage bag with frosting; cut off one corner point and squeeze gently to fill cupcakes.
Nutrition Facts : Calories 255.5, Fat 13, SaturatedFat 2.3, Cholesterol 26.4, Sodium 261.1, Carbohydrate 34, Fiber 0.7, Sugar 23.3, Protein 2.5
CHOCOLATE VOLCANO CAKES
So rich and hevanly! They are a trendy restaurant dessert and have a gooey chocolate inside that oozes out chocolatly goodness!
Provided by Nuttie Moo
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
- Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
- Heat chocolate mixture until melted and set aside to cool slightly.
- Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
- On low speed gradually add the flour and then the chocolate/butter mixture.
- Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
- Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
- Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
- Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
- Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
- If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.
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