Chili Chocolate Lava Cakes Recipes

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.

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.

Steps:

• Spray your pan* with non-stick cooking spray**
• Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon so that the chocolate chips don't get crushed.
• Divide the batter into the 12 molds (or 20-24 if using a muffin tin pan).
• Bake at 350 degrees for 16-18 minutes (don't over bake! You want these to be moist!).

Steps:

• Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.
• Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.
• Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
• TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

Steps:

• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup [oven-safe cups|http://amzn.to/1YehPHM] with cooking spray, and evenly fill with batter.
• Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
• Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.

Steps:

• Heat oven to 425°F.
• Butter 4 small custard cups; place on baking sheet.
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
• Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.