5 Minute Chocolate Lava Cake Food

CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHOCOLATE MOLTEN LAVA CAKES

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.

5 MINUTE CHOCOLATE LAVA CAKE

Steps:

• In a microwave-safe 2-cup measure, stir together a heaping 1/3 cup granulated sugar, 1/2 cup King Arthur Unbleached All-Purpose Flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 tablespoons unsweetened cocoa powder. Add 6 tablespoons (3 ounces) milk, and a teaspoon of vanilla. Stir till smooth.
• Mix 2 tablespoons brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cocoa, and 3 tablespoons hot or cold coffee. Pour into the cup.
• Gently swirl it in; don't mix thoroughly.
• Cook in the microwave for 2 1/2 to 3 minutes, depending how powerful your microwave is. When done, it'll look set on top, and kind of mushy around the edges.
• Turn the cake onto a plate. It'll be layered with... well, let's call it sauce. It's actually semi-baked batter, but since there are no eggs in here, it's fine.

CHOCOLATE LAVA MUG CAKE

Steps:

• In a 10-ounce ramekin or microwave-safe mug, combine flour, sugar, cocoa powder, baking powder and salt and stir together with a fork.
• Add in the melted butter, milk, egg and vanilla. Stir well to fully combine.
• Drop the chocolate chips in the center of the mug. Don't push them down.
• Drizzle the water on top of the batter.
• Microwave on full power for 65 seconds
• Cool for 5 minutes before eating.