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.
GIANT CHOCOLATE LAVA CAKE
Make my Giant Chocolate Lava Cake perfectly every time for the most impressive chocolate dessert you can imagine!
Provided by Gemma Stafford
Categories Dessert
Time 1h10m
Number Of Ingredients 6
Steps:
- First step, melt the butter and chocolate together over a ban marie or in the microwave gently
- In a stand mixer (or hand beater) beat the eggs and sugar on high until really thick and pale in color. This takes around 4 minutes.
- When the eggs are thick and they hold ribbons, turn the machine on slow and drizzle in the cooled chocolate mix. Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in
- Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour. It will toughen your cake.
- Butter a large pudding bowl or any oven safe deep bowl (around 2 litres). Pour the Lava cake mix into the pudding bowl. If not baking off straight away, store in the fridge for up to 4 days. It will be happy in there.
- Here's the tricky part: Set a timer and bake the Lava cake on a baking tray at 350oF (180oC) for roughly 50-60 minutes. Watch carefully because if you overcook it it can dry out and you loose that gooey Lava center. Depending on how much 'Lava' you like there are minutes in the difference so check after 40 minutes. Mine took 55 exactly
- Once baked you can let it sit for 5-10 minutes to set and then serve straight away with my No Machine Ice Cream!
GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, prepare the cake mix according to the package instructions.
- Pour the batter into a well-greased bundt pan.
- Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Heat the heavy cream in a small saucepan until just boiling.
- Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
- Invert the bundt cake onto a serving plate.
- Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
- Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams
LAVA CHOCOLATE CAKES
True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 583 calories, Fat 37g fat (21g saturated fat), Cholesterol 268mg cholesterol, Sodium 496mg sodium, Carbohydrate 60g carbohydrate (47g sugars, Fiber 2g fiber), Protein 8g protein.
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