Idahoan Molten Lava Cakes Recipes

Steps:

• Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
• Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
• Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Steps:

• Preheat oven to 425 degrees F.
• Grease 6 (6-ounce) custard cups.
• Melt the chocolates and butter in the microwave, or in a double boiler.
• Add the flour and sugar to chocolate mixture.
• Stir in the eggs and yolks until smooth.
• Stir in the vanilla.
• Divide the batter evenly among the custard cups.
• Place in the oven and bake for 14 minutes.
• The edges should be firm but the center will be runny.
• Run a knife around the edges to loosen and invert onto dessert plates.

Steps:

• Preheat oven to 375 degrees F.
• Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
• In a double boiler, melt the chocolate and butter.
• Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
• Remove from heat and cool.
• In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
• Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
• Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
• Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
• Let them rest a few minutes before serving. The center may sink a little - don't worry.
• Run a thin knife around the inside edge to help release the cakes.
• Top with powdered sugar and whip cream.

Steps:

• Prepare and bake 2, 4 or 6 lava cakes according to the package directions. Have ready one or more of the following toppings:
• Spun Sugar: Combine 1 1/4 cups granulated sugar, 1/4 cup corn syrup and 1/4 cup water in a medium pot over medium-high heat. Cook to 300 degrees F on a candy thermometer. Let cool to 275 degrees F. Position 2 wooden spoons 2 feet apart on similar-size bowls with their handles sticking out over the edge by 6 inches. Put newspaper or foil on the counter below the spoons. Dip a fork in the sugar syrup and flick it back and forth over the spoon handles to create many long thin threads. Repeat 3 or 4 times, then gently gather up the threads and put them on a baking sheet. Repeat with the remaining sugar until all of it is spun. Place each lava cake in the middle of a serving plate, dust with confectioners' sugar and top with some of the spun sugar.
• Cherry Sauce: Combine 2 cups (about 8 ounces) pitted fresh cherries, 1/4 cup granulated sugar, 1 tablespoon cherry liqueur, such as Luxardo, and 1/2 cup water in a medium saucepan and bring to a boil. Reduce to a simmer and cook until the cherries are very soft, about 10 minutes. Puree in a blender and pour through a fine-mesh strainer; discard any solids left in the strainer. Transfer to a squeeze bottle and chill until ready to use (up to 1 day). Squeeze cherry sauce dots all over each serving plate and place a lava cake in the middle. Top with French vanilla ice cream and serve with a couple of fresh cherries.
• S'mores: Place each lava cake in the middle of a serving plate. Top with about 2 tablespoons marshmallow creme and use a kitchen blowtorch to toast the creme until golden. Insert a square of dark chocolate and a shard of graham cracker in the creme.
• Coffee Whipped Cream: Combine 1/2 cup cold heavy cream and 2 tablespoons coffee-flavored liqueur, such as Kahlua, in a medium bowl and beat with an electric mixer on medium speed until stiff peaks form. Place each lava cake in the middle of a serving plate and sprinkle with unsweetened cocoa and confectioners' sugar. Top with the flavored whipped cream and several chopped chocolate-covered espresso beans.

Steps:

• Melt butter and chocolate together in pan and stir.
• Add sugar, egg, vanilla extract and stir.
• Add flour and whisk together then put in little cupcake tins.
• Bake at 400°F for 8-10 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
• In a double boiler, melt the chocolate and butter.
• Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
• Remove from heat and cool.
• In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
• Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
• Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
• Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
• Let them rest a few minutes before serving. The center may sink a little - don't worry.
• Run a thin knife around the inside edge to help release the cakes.
• Top with powdered sugar and whip cream.