ELEVATED MOLTEN LAVA CAKES
While these molten lava cakes are perfect just as they are, we're sharing a few tips to really take them over the top. The suggested toppings are either made ahead or take no time at all to complete. Just make sure to have everything ready, because once the cakes are out of the oven, they should be served right away.
Provided by Food Network Kitchen
Categories dessert
Number Of Ingredients 1
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.
MOLTEN LAVA CAKES
There are a few molten lava cake recipes out there, but in my (and my husband's) opinion, this one is the best. It is terribly easy and I often make these on a weeknight as a special treat for my family. I originally got the recipe from watching Paula Deen but made a bit of a change to suit our family's tastebuds.
Provided by DoubleAs Mom
Categories Dessert
Time 24m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 435.1, Fat 28.8, SaturatedFat 16.8, Cholesterol 226.9, Sodium 211.3, Carbohydrate 41.3, Fiber 1.9, Sugar 29.7, Protein 6.9
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.
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 CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, unsweetened applesauce, water, dark chocolate truffles, powdered sugar
Provided by Nichi Hoskins
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the chocolate cake mix, applesauce, and water.
- Divide the batter between 2 large microwave-safe mugs and press a chocolate truffle into the center of each cake.
- Microwave for about 60 seconds, until the cake is cooked through and the truffle is melted.
- Let cool slightly, then dust with powdered sugar.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 58 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 32 grams
MOLTEN LAVA CAKES - GLUTEN FREE
These are super yummy! You can make them with regular flour if your not G/F! I personally like to bake mine so they are not as soft in the middle but it's a personal choice! I don't always include the 2nd egg yolk and they turn out fine. I love that this recipe makes 2 large or 3 medium cakes! These are my ultimate splurge!
Provided by GlutenFreeKitten
Categories Dessert
Time 15m
Yield 3 cakes, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 400.
- Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
- Melt the chocolate and butter.
- Whisk together the eggs, sugar and salt.
- Mix these all the above mentioned together.
- Add the flour, whisk till combined (do not over-whisk).
- Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
- Take out of oven and let sit for 10 more minutes.
- Enjoy!
- You can dust them with icing sugar and serve with icecream and your favorite berries.
- I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
- These microwave well the next day!
Nutrition Facts : Calories 475.8, Fat 30.9, SaturatedFat 18, Cholesterol 206.5, Sodium 225.4, Carbohydrate 51.2, Fiber 5, Sugar 33.7, Protein 9.3
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
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