CHOCOLATE HAZELNUT LAVA CAKES
Delight your guests with this mouth-watering dessert! Serve warm lava cake filled with chocolate and hazelnut spread - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Lightly grease 12 regular-size muffin cups with shortening and lightly flour. In medium bowl, combine chocolate chips and oil. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with wire whisk until blended. Stir in hazelnut spread and flour. Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 9 minutes or until sides are firm (centers will be soft). Let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove muffin cups. Sprinkle cakes with 2 tablespoons powdered sugar; serve warm.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 18 g, TransFat 0 g
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.
VEGAN CHOCOLATE LAVA CAKES
These decadent chocolate cakes are full of surprises -- from the creamy tahini centers, to the fact that they're vegan!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Generously spray four 4-ounce disposable aluminum ramekins with nonstick cooking spray. Place the ramekins on a rimmed baking sheet.
- Sift together the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. Whisk to combine.
- Pour the aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form, 3 to 5 minutes.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, whisking in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then stir into the flour mixture. Fold in the whipped aquafaba with a rubber spatula until combined.
- Fill the ramekins about halfway with the batter. Use your fingertips to create a well in the center. Pour 2 teaspoons of the tahini into each well. Cover the tahini with more batter by creating a small disc of batter and gently placing it on top. The goal is to hide the tahini but not press it out of the well.
- Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes. Invert onto serving plates, garnish with a sprinkle of flaky sea salt and serve immediately.
THE BEST CHOCOLATE LAVA CAKES
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
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 HAZELNUT CAKE
Make and share this Chocolate Hazelnut Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine first 6 ingredients in mixing bowland beat together with electric mixer.
- Combine remaining ingredients excepts the hazelnuts in another bowl.
- Sprinkle hazelnuts into the wet mixture a bit at a time and beat in with the mixer until smooth.
- Pour in half of the batter in a greased 9 inch cake pan,
- Sprinkle with some hazelnut.
- Pour in the remaining batter and top with the remaning hazelnuts.
- In the preheated oven, bake for about 25 to 30 minutes, or until tests run clean.
- To test, dip a knife into the cake .
- If it comes out clean, the cake is ready.
- Let cool.
- Sprinkle top with some powdered sugar and cut into wedges.
Nutrition Facts : Calories 469.8, Fat 25.6, SaturatedFat 5.2, Cholesterol 15.9, Sodium 740.2, Carbohydrate 58.6, Fiber 5.9, Sugar 36.5, Protein 8.4
CHOCOLATE LAVA CAKES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, heavy cream, dark chocolate chip, large eggs, large egg yolks, light brown sugar, kosher salt, vanilla extract, all purpose flour, whipped cream, fresh berries
Provided by Chris Salicrup
Categories Desserts
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
- Heat the heavy cream in a small pot until boiling.
- Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
- Preheat the oven to 425°F (220°C).
- In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
- In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
- Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
- Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
- Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
- Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 48 grams, Fat 46 grams, Fiber 4 grams, Protein 12 grams, Sugar 36 grams
CHEF JOHN'S CHOCOLATE LAVA CAKE
Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g
CHOCOLATE HAZELNUT LAVA MUG CAKE
Make and share this Chocolate Hazelnut Lava Mug Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 3m
Yield 1 mug cake, 1 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients into a microwave safe mug. Stir with a fork vigorously until batter is smooth and there are no lumps.
- Microwave for 1 minute to 90 seconds. Cake will rise a little bit and top will look gooey in the center.
- Top with whipped cream and serve.
Nutrition Facts : Calories 601.8, Fat 28.8, SaturatedFat 24, Cholesterol 172.4, Sodium 458.1, Carbohydrate 75, Fiber 6.6, Sugar 40.2, Protein 12.1
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Cuisine WorldCategory DessertServings 4Total Time 25 mins
- Preheat the oven to 160°C (320°F). Spread hazelnuts on a baking tray and toast for 7 - 8 minutes until lightly browned and fragrant. Remove from the oven and place nuts in a clean tea towel and gently rub together until the skin comes off partially. Once cooled, coarsely chop the hazelnuts on a cutting board. Set aside.
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- Fold the dry ingredients into the wet ingredients stirring just until combined. Add chocolate chunks and chopped hazelnuts until everything mixed. Keep the dough in the fridge for about 30 minutes.
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