NUTELLA® CHOCOLATE CAKE
This show-stopping, rich, moist, decadent chocolate cake is not for the faint of heart. It wins almost every time I have entered it in a cooking contest. This cake recipe translates well to cupcakes, as well.
Provided by Mama Fresh
Categories Desserts Cakes Chocolate Cake Recipes
Time 5h40m
Yield 12
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
- Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
- Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
- To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
- To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
- Frost entire cake with buttercream frosting and chill for at least 1 hour.
- For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.
Nutrition Facts : Calories 854.9 calories, Carbohydrate 99.4 g, Cholesterol 103.4 mg, Fat 49.5 g, Fiber 4.5 g, Protein 8.3 g, SaturatedFat 23.6 g, Sodium 513 mg, Sugar 75.3 g
CHOCOLATE NUTELLA LAVA CAKE
Make and share this Chocolate Nutella Lava Cake recipe from Food.com.
Provided by Epi Curious
Categories Dessert
Time 25m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).
- Preheat your oven to 350 degrees. WHILE the mixture is finishing it's final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it's time to assemble:.
- Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 10-14 mins until outside is solid and top appears to be soft (but NOT jiggly).
- WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!
Nutrition Facts : Calories 852.1, Fat 71.3, SaturatedFat 41.7, Cholesterol 348, Sodium 81.3, Carbohydrate 54, Fiber 9.2, Sugar 29.8, Protein 15.8
CHOCOLATE HAZELNUT LAVA CAKES
Steps:
- Preheat oven to 400 degrees F.
- Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
- Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
- Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
- Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
- Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
- Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.
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 LAVA CAKE
Make and share this Chocolate Lava Cake recipe from Food.com.
Provided by Mary 4
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*.
- Melt chocolate.
- Stir in butter.
- In a seperate bowl mix eggs and sugar until light and fluffly.
- Stir into chocolate and butter mixture.
- Add flour.
- Pour batter into 2 16 oz ramekins.
- Bake 10 minutes.
Nutrition Facts : Calories 783.1, Fat 53.3, SaturatedFat 31.5, Cholesterol 400.9, Sodium 512.3, Carbohydrate 66.5, Fiber 0.6, Sugar 50.3, Protein 12.1
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
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 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
MOLTEN CHOCOLATE LAVA CAKES
Make and share this Molten Chocolate Lava Cakes recipe from Food.com.
Provided by Chef Joey Z.
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350'F. Lightly spray 8 oven safe large ramekins or custard cups and place on a cookie sheet.
- FOR THE MOLTEN CENTER.
- In a small, heavy pot, combine the chips, cornstarch, and soy milk. Stir constantly over medium-low heat until the chips are melted and the texture is smooth. Turn off heat and set aside.
- FOR THE CAKE:.
- In a blender or food processor, blend together the spinach, soy milk, zucchini to a smooth puree. Add the agave, maple syrup, oil, flax, coffee substitute, apple cider vinegar, and vanilla, blend to combine. Set aside while you measure the dry ingredients, or for at least two minutes.
- In a large bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Pour the wet ingredients into the dry and whisk together to combine.
- Scoop about 1/4 cup of the cake batter into each ramekin, then place a large spoonful (about 2 tablespoons of filling on it (try not to touch the sides of the ramekin otherwise it will not work). Cover with more batter so that the ramekin is 2/3 full.
- Bake the cakes in your preheated oven for 35-40 minutes, until a tester inserted in the edge comes out dry. The middle will remain moist, as that's where the molten filling is. Remove from oven and cool for 10 minutes.
- Turn cakes out onto serving dishes. Serve immediately. You can garnish with fresh raspberries and vegan whipped cream if desired.
- You can half this recipe also.
- Bon Appetit!
- Variation: Omit the molten center and gently stir 2/3 cup chocolate chips to the batter before filling the pan. Maybe be baked as cupcakes.
Nutrition Facts : Calories 151.4, Fat 8.3, SaturatedFat 1.3, Sodium 278.1, Carbohydrate 18.2, Fiber 2.8, Sugar 6.8, Protein 3
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
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 LAVA CAKE
Moelleux au Chocolat... A French classic that literally melts in your mouth!!! This dessert is usually made in individual ramekins, but see the serving ideas below for other possibilities. Tips: You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way! In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more. In terms of baking time... well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking. If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong! Serving Ideas: You can, if you want, serve your chocolate lava cake recipe with a Crème Anglaise (English Cream) or a Coulis aux Framboises (Raspberry Sauce). Personally, I always serve it as is (no sauce). And honestly, everyone FALLS IN LOVE with this dessert!!! How could they not?!!!
Provided by Shesbittersweet
Categories Dessert
Time 25m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and....
- Stir in diced butter, until it melts.
- In another bowl, beat eggs and sugar, until it starts to whiten.
- Stir in melted chocolate and then the flour.
- Butter 4 individual ramekins, and pour in chocolate batter.
- Cook for about 10 minutes.
- Tip ramekins upside down onto dessert plates and serve.
Nutrition Facts : Calories 697.7, Fat 50.9, SaturatedFat 30.6, Cholesterol 230.9, Sodium 362, Carbohydrate 60.5, Fiber 2.8, Sugar 48.4, Protein 7.9
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