MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 8 cakes
Number Of Ingredients 11
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.
INDIVIDUAL MOLTEN LAVA CAKES
These are so quick and easy. I make them after dinner that way they are nice and gooey. You will need 4 small ramekins. My oven is weird so I cook for maybe 9 minutes I check often to mke sure they are still jiggly. After remving from oven I run a knife around the edges before unmolding. I use a combination of dark and semi sweet chocolate
Provided by wicked cook 46
Categories Dessert
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
- Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
- Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
- Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.
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
MOLTEN LAVA CAKES - CAROB
I'm always adapting chocolate recipes into carob recipes - the result of an allergy to cocoa! This makes a delicious, moist lava cake, like a brownie on the outside and full of fudgey gooey goodness on the inside.
Provided by megan_bozman
Categories Dessert
Time 23m
Yield 4 individual mini cakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Grease four oven-safe custard cups and place all four on a baking sheet.
- In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine.
- Add whole eggs and egg whites and whisk.
- Add icing sugar and stir.
- Add in flour and stir.
- Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup!
- Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate.
- If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries.
- Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.
Nutrition Facts : Calories 423.5, Fat 27.4, SaturatedFat 5.5, Cholesterol 200.2, Sodium 305.1, Carbohydrate 39.5, Fiber 0.3, Sugar 29.6, Protein 5.8
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EASY CHOCOLATE MOLTEN LAVA CAKES | GIMME DELICIOUS
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- Preheat oven to 400°F. Generously butter and dust 5 (4 oz) ramekins with cocoa powder or sugar; set aside.
- In a separate large bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the melted chocolate along with the flour, vanilla, and instant coffee if desired.
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- Preheat oven to 425 degrees F. Butter four baking vessels. I used two bowls and two large ramekins. For me, and probably for you, this is a use what you have moment. And that’s okay.
- Melt the butter in a microwave safe bowl in the microwave. Stir in the chopped carob. If after 1 minute of stirring it is not fully melted, microwave in 15 second increments stirring in between until fully melted. Stir in the sugar, carob powder, and tapioca starch, followed by the eggs, yolks, and vanilla.
- Divide the batter equally among the bowls/ramekins and bake for 10-15 minutes. That’s a wide range, but it’s important to keep an eye on these cakes. They are done when the edges are set but the center looks raw. Cakes may also be refrigerated up to 2 days before baking. Baking time will increase 1-2 minutes.
- Allow to cool 2 minutes after baking before inverting onto a plate and topping with berries, cream, and carob powder if desired. Cakes may also be served directly in the baking vessel with the same toppings.
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