Chocolate Lava Cakes With Pistachio Cream Recipes

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CHOCOLATE LAVA CAKES

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10



Chocolate Lava Cakes image

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.

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

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



The Best Chocolate Lava Cakes image

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.

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

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



Lava Chocolate Cakes image

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.

4 teaspoons sugar
1/2 cup butter, cubed
4 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 eggs
2 egg yolks
1-1/2 teaspoons instant coffee granules
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Whipped cream, optional
Additional confectioners' sugar, optional

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



Chocolate Lava Cakes Recipe by Tasty image

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

5 tablespoons unsalted butter, plus more, softened, for greasing ramekins
2 tablespoons granulated sugar
¼ cup heavy cream
1 ¼ cups dark chocolate chip, divided
2 large eggs
2 large egg yolks
⅓ cup light brown sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons all purpose flour
1 cup whipped cream, for serving
1 cup fresh berries, for serving

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



Chef John's Chocolate Lava Cake image

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

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

CHOCOLATE LAVA CAKES WITH PISTACHIO CREAM

A flourless chocolate mini cake with a gooey chocolaty center. This concoction is topped of with pistachio butter. This is a Cooking Light recipe and the cake itself has only 7.7 grams of fat! The cakes need to chill for 2 hours before baking.

Provided by Dawn399

Categories     Dessert

Time 54m

Yield 12 lava cakes

Number Of Ingredients 12



Chocolate Lava Cakes With Pistachio Cream image

Steps:

  • Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
  • Place pistachios in a food processor and process until a crumbly paste forms.
  • This will create pistachio butter.
  • Combine 1/4 cup of pistachio butter,1 1/4 cup sugar (you'll have 1/2 cup left over),cocoa, eggs, egg whites and place in a double boiler or heavy sauce pan.
  • Stir well with a whisk and add bittersweet chocolate.
  • Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
  • Remove from heat and add baking powder and vanilla.
  • Stir with a whisk until smooth.
  • Spoon batter into muffin cups and chill for 2 hours.
  • Pistachio Butter: Prepare pistachio butter while cakes are chilling.
  • Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
  • Pulse 3-4 times.
  • Add milk and salt and process until smooth.
  • Strain solids out of mixture into a small sauce pan.
  • Bring to a boil, then reduce heat and simmer for@ 4 minutes.
  • Chill pistachio butter while cooking lava cakes.
  • Preheat oven to 450°F.
  • Bake cakes for 9 minutes or until almost set.
  • Centers will be gooey.
  • Let cool for 5 minutes.
  • Invert cake on a dessert plate and spoon pistachio butter over cake.
  • May top with powdered sugar.

Nutrition Facts : Calories 205.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 36.9, Sodium 124.1, Carbohydrate 34.1, Fiber 1.6, Sugar 31.2, Protein 5.8

1 cup shelled dry roasted pistachios
1 3/4 cups sugar (divided)
1/4 cup unsweetened cocoa
2 large eggs
5 large egg whites
2 ounces bittersweet chocolate (coarsely chopped)
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup reduced-fat milk
1/8 teaspoon salt
confectioners' sugar (optional)
cooking spray

CHOCOLATE MOLTEN LAVA CAKES

When my Mom is in a bad mood this is the only dessert that makes her happy. These cakes are warm rich ooey gooey chocolatey heaven.

Provided by Cupcake-Princess

Categories     Dessert

Time 28m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 8



Chocolate Molten Lava Cakes image

Steps:

  • Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
  • Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
  • Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.

Nutrition Facts : Calories 565.1, Fat 42.5, SaturatedFat 25.4, Cholesterol 237, Sodium 249.5, Carbohydrate 47.5, Fiber 5.1, Sugar 29.8, Protein 9.5

1/2 cup butter
2 ounces unsweetened chocolate
2 ounces semisweet chocolate
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons all-purpose flour
whipped cream, for serving

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