Paula Deens Molten Lava Cake Recipes

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MOLTEN LAVA CAKES

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 12



Molten Lava Cakes image

Steps:

  • Preheat oven to 400 degrees F.
  • Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
  • In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
  • In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
  • Pour into prepared ramekins.
  • Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

2 sticks butter, unsalted, plus more for ramekins
4 teaspoons sugar
1/2 teaspoon ground cinnamon
Pinch cayenne
Pinch nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar
6 large eggs
6 large egg yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

MOLTEN LAVA CAKES

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 8 cakes

Number Of Ingredients 11



Molten Lava Cakes image

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.

2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

MOLTEN LAVA CAKES-FOOD NETWORK- PAULA DEEN

Categories     Chocolate

Yield 6 people

Number Of Ingredients 13



MOLTEN LAVA CAKES-FOOD NETWORK- PAULA DEEN image

Steps:

  • See above

Ingredients
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions
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 and orange liqueur. 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.

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