Hot Lava Recipes

HOT LAVA

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two regular-size cupcake pans with 24 cupcake liners.
• In a large bowl, sift the flour, sugar, baking powder and salt together. Set the bowl aside.
• In an electric stand mixer bowl fitted with a paddle attachment, add the milk, vegetable oil, 1 cup cold water, pineapple, vanilla extract and eggs. Beat the wet ingredients together on medium speed for 2 minutes. Add the dry mixture into the bowl in three additions, scraping down the sides after each addition is mixed in. Pour half of the cooled Brown Sugar Sauce into the mixer bowl. Mix on low to medium speed until all the ingredients are mixed together; the batter will look smooth.
• Fill each cupcake liner three-quarters full with the batter. Bake on the center rack for the best results. Bake until a toothpick comes out clean, 25 to 32 minutes. Cool completely. The cupcakes will be golden.
• To assemble: Poke a hole in the center of each cupcake, fill with the Pineapple Filling. Frost the cooled, filled cupcakes with the Teriyaki Buttercream Frosting. Finish the cupcakes with the Caramelized Roasted Pig.
• In a medium saucepan, add the brown sugar, milk and butter. Heat on medium to high heat until the mixture bubbles and becomes thick enough to coat the back of a metal spoon, 10 to 15 minutes. Remove from the heat and pour into a heatproof bowl. Let cool.
• Mix 1/2 cup cold water and the cornstarch in a small bowl with a fork. Puree the pineapple, brown sugar and the water mixture in a blender. Bring the mixture to a boil in a medium saucepan over medium to high heat. Stir with a wooden spoon until the mixture reduces down to a thick syrup. Remove from the heat and pour into a bowl. Cool the filling in the refrigerator. When cool, pour the filling into a squeeze sauce bottle.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Scrape down the sides. Add the egg yolks one at a time to the butter, mixing in between each addition. Mixing on low speed, add the powdered sugar to the bowl 1 cup at a time, until the sugar is fully incorporated. Scrape down the sides again. Add the teriyaki sauce, half of the brown sugar sauce and vanilla to the mix, beat on medium low, 2 minutes.
• In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar and butter melt together. Add the roasted pig, and stir until all the meat is coated with the mixture. Pour onto wax paper, and cool.

CHOCOLATE LAVA CAKES

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.

LAVA CHOCOLATE CAKES

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.

LAVA CAKES

Steps:

• Heat oven to 400°F.
• Grease and flour seven, six ounce ramekins or custard cups.
• In sauce pan melt chocolate and butter until smooth, stirring constantly.
• In medium bowl, combine eggs and syrup.
• Beat with electric mixer till foamy.
• Gradually beat in sugar till light and thickened (about 2 minutes).
• Add flour and chocolate mixture stirring just enough blend all ingredients.
• Fill cups to 3/4 full, then place ramekins on cookie sheet.
• Bake at 400°F for about 11-15 minutes.
• They should just form a top crust.
• Cool for 5 minutes and then invert onto plate.
• Dust tops with powdered sugar and serve with ice cream.

LAVA CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.
• Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.