Double Chocolate Lava Baby Cakes Recipes

MOLTEN CHOCOLATE BABYCAKES

Molten Chocolate Babycakes image

This is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you sit down to your meal, popping them in the oven just 10 minutes or so before serving them with a dollop of vanilla or pistachio ice cream. As each oven varies, it's worth having a practice run of these to see exactly how long the babycakes need to give them this glorious texture.

Provided by Nigella Lawson

Categories cakes, dessert

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 tablespoons soft unsalted butter, more for greasing dishes
12 ounces bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
Salt
3/4 cup superfine sugar
1 teaspoon vanilla extract
1/3 cup flour

Steps:

Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 55 grams, TransFat 0 grams

DOUBLE-CHOCOLATE LAVA CAKE (WHITE WHOLE WHEAT FLOUR)

Double-Chocolate Lava Cake (White Whole Wheat Flour) image

This awesome chocolate dessert separates into two layers as it bakes; one turns into a yummy fudge sauce and the other a moist cake. Serve it warm topped with vanilla, coffee or dulce de leche cream.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 9

Number Of Ingredients 14

Ingredients

1 cup Gold Medal™ white whole wheat flour
3/4 cup granulated sugar
2 tablespoons unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 cup semisweet, bittersweet or milk chocolate chips (6 oz)
1/2 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups very hot water
Ice cream, if desired
Chopped toasted walnuts or pecans, if desired

Steps:

Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.
Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.
Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.

Nutrition Facts : Calories 300, Carbohydrate 54 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg

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