MOLTEN CHOCOLATE CAKES
Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g
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
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
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.
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 MOLTEN LAVA CAKES
Dig into a rich and delicious Chocolate Molten Lava Cake and cue the ooey-gooey centers. This molten lava cake recipe makes 8 servings to savor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1/2 cake each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 95 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 22 g, Protein 4 g
CHOCOLATE LAVA CAKE FOR TWO
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Provided by Yossy Arefi
Categories for two, cakes, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
- 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
- In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
- Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 1 gram
CHOCOLATE MOLTEN CAKES
Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page's favorite dessert on the menu at La Boucherie. Try it, and you'll understand why.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.
Nutrition Facts : Calories 877 calories, Fat 68g fat (39g saturated fat), Cholesterol 359mg cholesterol, Sodium 255mg sodium, Carbohydrate 67g carbohydrate (60g sugars, Fiber 7g fiber), Protein 12g protein.
MOLTEN LAVA CUPCAKES
Easy-to-make mini-cakes with molten chocolate "lava" in the center. Rich and decadent. Serve warm and don't overcook to ensure the centers ooze onto your plate after you dig in!
Provided by Jillster
Categories Dessert
Time 17m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Melt butter, chocolate chips and cocoa until combined and smooth.
- Remove from heat and add vanilla.
- Combine chocolate mixture and sugar mixture and stir well.
- Add eggs one at a time, stirring after each addition until fully incorporated.
- Stir in flour just until combined.
- Chill batter for at least 20 minutes.
- Grease muffin tin.
- Spoon batter into muffin tin and bake for 10-11 minutes.
Nutrition Facts : Calories 200.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 82.3, Sodium 141.3, Carbohydrate 19.2, Fiber 1, Sugar 16, Protein 3
CHOCOLATE MOLTEN LAVA CAKES
Provided by Catherine McCord
Categories Cake Chocolate Dessert Kid-Friendly Quick & Easy Weelicious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400F.
- 2. Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
- 3. Place the chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
- 4. Stir the sugar and flour into the chocolate mixture.
- 5. Add in the eggs and mix until smooth.
- 6. Pour the batter into the four cups, they should be about 1/2 full. Place the baking cups on a baking sheet.
- 7. Bake for 16-18 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes. Be careful as ramekins may still be hot. Serve immediately.
LAVA CAKE
The best chocolate lava cake recipe I've ever had. Serve topped with powdered sugar or vanilla ice cream.
Provided by Nikki Bell
Categories Desserts Cakes Chocolate Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 34.5 g, Cholesterol 183.8 mg, Fat 50.4 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 30.5 g, Sodium 259.8 mg, Sugar 17.4 g
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
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
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.
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
- Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
- Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
- You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
- Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
More about "chocolatemoltenlavacakes recipes"
MOLTEN CHOCOLATE CAKES - CANADIAN LIVING
From canadianliving.com
CHOCOLATE MOLTEN LAVA CAKES RECIPE - FOOD.COM | RECIPE | LAVA …
From pinterest.ca
CHOCOLATE LAVA CAKES RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
CAKE MIX CHOCOLATE LAVA CAKE - MADE IN A MUFFIN/CUPCAKE TIN!
From showmetheyummy.com
BEST CHOCOLATE LAVA CAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MOLTEN CHOCOLATE LAVA CAKES - CHUDLEIGH'S
From shop.chudleighs.com
CHOCOLATE MOLTEN CAKES RECIPE - CHATELAINE.COM
From chatelaine.com
CHOCOLATE LAVA CAKE - CUPCAKES & CASHMERE
From cupcakesandcashmere.com
HOW TO MAKE CHOCOLATE LAVA CAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
QUICK CHOCOLATE LAVA CAKES - CONFESSIONS OF A FITNESS INSTRUCTOR …
From confessionsofafitnessinstructor.com
CHOCOLATE LAVA CAKES - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
MOLTEN CHOCOLATE CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
CHOCOLATE MOLTEN LAVA CAKE — QUICK AND EASY FAMILY FAVORITE!
From southernfoodandfun.com
THE 10 BEST RESTAURANTS IN WARRENTON - UPDATED APRIL 2022
From tripadvisor.com
EASY CHOCOLATE LAVA CAKES (TIPS, TRICKS, FREEZER INSTRUCTIONS)
From carlsbadcravings.com
CHOCOLATE MOLTEN LAVA CAKES: SO RICH & DECADENT! -BAKING A …
From bakingamoment.com
CHOCOLATE MOLTEN LAVA CAKE - CHEF IN TRAINING
From chef-in-training.com
CHOCOLATE LAVA CAKES - THE SPRUCE EATS
From thespruceeats.com
EASY CHOCOLATE LAVA CAKE {JUST 6 INGREDIENTS!!} | LIL' LUNA
From lilluna.com
CHOCOLATE LAVA CAKES - LITTLE SWEET BAKER
From littlesweetbaker.com
THE BEST AND THE EASIEST MOLTEN CHOCOLATE LAVA CAKES - AVERIE …
From averiecooks.com
CHOCOLATE MOLTEN LAVA CAKES - RECIPESRUN
From recipesrun.com
CHOCOLATE LAVA CAKES RECIPE | CHISEL & FORK | RECIPE | LAVA CAKES, …
From pinterest.ca
CHOCOLATE MOLTEN LAVA CAKE 8C2
From mungfali.com
EASY CHOCOLATE LAVA CAKES - KITCHN
From thekitchn.com
CHOCOLATE MOLTEN LAVA CAKES FOR 2 - DELISH D'LITES
From delishdlites.com
CHOCOLATE LAVA CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE MOLTEN LAVA CAKES - CAFE DELITES
From cafedelites.com
CHOCOLATE MOLTEN LAVA CAKES – RECIPE CLUB
From foodieintraining.org
HOW TO MAKE MOLTEN LAVA CAKE RECIPE? – CUP CAKE JONES
From cupcakejones.net
ARBY'S - CHOCOLATE MOLTEN LAVA CAKE CALORIES, CARBS & NUTRITION …
From sync.myfitnesspal.com
CHOCOLATE LAVA CAKE RECIPE - BBC FOOD
From bbc.co.uk
INDIVIDUAL CHOCOLATE MOLTEN LAVA CAKES - LIFE MADE SIMPLE
From lifemadesimplebakes.com
MOLTEN CHOCOLATE LAVA CAKE - JOYFOODSUNSHINE
From joyfoodsunshine.com
MOLTEN CHOCOLATE CAKES RECIPE - JEAN-GEORGES …
From foodandwine.com
CHOCOLATE MOLTEN LAVA CAKE {CROCKPOT} - CAKEWHIZ
From cakewhiz.com
You'll also love