Oozing Chocolate Lava Cake Recipes

OOZING CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 350°F. Melt chocolate in a double boiler. When melted, take off stove top.
• Stir in diced butter, until it melts.
• In another bowl, beat eggs and sugar, until fluffy.
• Stir in melted chocolate and then the flour.
• Butter 4 individual ramekins, and pour in chocolate batter.
• Cook for about 12-15 minutes. Depending on how oozy you want it.
• Now time to remove the cake from the ramekins. Hold the dessert plate on top of the ramekin. Holding the sides tight with a potholder, Tip ramekins upside down onto dessert plates and serve. Or you can eat them out of the ramekins if you are concerned with them breaking while flipping.
• *TIP: You can prepare your chocolate lava cake recipe ahead of time, and then bake 12 minutes before serving. In terms of baking time... well, it depends on how runny you want it! I like it with a super-liquid-oozing center! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 12 minutes of baking. If you don't like liquid-center chocolate desserts, then you picked the wrong dessert to bake. Just kidding, just cook for a little longer, and you will have a super moist chocolate cake. So either way it is a win/win situation. Enjoy! You can serve yours with powdered sugar and whipped cream and any kind of sauce you like. I find it easy to serve it with Smukers strawberry Syrup! DELISH! Serving it plain right out of the oven is great too! How can you not fall in love with this simple and easy dessert?

THE BEST CHOCOLATE LAVA CAKES

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

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.