Individual Chocolate Lava Cakes With Caramel Sauce Recipes

Steps:

• Butter six 8-ounce ramekins and dust with sugar; set aside.
• In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
• Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
• In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
• Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
• Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.

Steps:

• For the cake: Preheat the oven to 300 degrees F and butter four 15-ounce cast-iron melting pots (or a 9-by-13-inch pan if using instead).
• Sift together the flour, baking soda, allspice, cinnamon and nutmeg in a bowl. In a separate bowl, mix together the oil, sugar and eggs. Combine the wet and dry ingredients in one bowl and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
• Pour into the prepared pots (or 9-by-13-inch pan if using) and put them on a baking sheet. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes; do not over bake. (If using a 9-by-13-inch pan, bake for 25 to 30 minutes.)
• For the icing: While the cake is baking, make the icing. Combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla and salt in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat without stirring. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
• Remove the cakes from the oven. While they are very warm, pour the icing evenly over the tops. Work fast, as it will quickly start to soak into the cakes. Serve with ice cream if desired.

Steps:

• To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
• Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400 degrees F.
• Spray six 4-ounce ramekins or custard cups with cooking spray.
• Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
• With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
• Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
• Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Steps:

• In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
• Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
• Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.

Steps:

• Heat oven to 425*F.
• Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
• With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Slowly add the chocolate and butter mixture to the egg mixture and combine.
• Add the cake flour and combine.
• Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter). Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking).
• Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. You do not want to over bake these cakes.
• Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!

Steps:

• To make centers, melt 1/2 bar (2oz) chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.