Chocolate Caramel Lava Cake Food

CHOCOLATE LAVA CAKES WITH SALTED CARAMEL

Steps:

• Prepare 6 to 8 ramekins by brushing them with soft butter and then dusting with the cocoa powder. Make sure to tap out all the excess cocoa powder.
• Melt chocolate with cubed butter in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Alternatively, melt chocolate and butter in microwave on low.
• Combine brown sugar and flour in bowl. Mix melted chocolate with eggs, followed by flour and sugar, Divide mixture between ramekins 3/4 full. Preheat oven to 350 degrees.
• Make caramel filling: Sprinkle a thin layer of sugar over bottom of a heavy-bottomed pan and place on medium heat. Once sugar starts to melt, add some more sugar. Repeat a couple of times until all the sugar has melted. Continue heating the caramel, swirling it around in pan (do not stir). When caramel is almost a Coca-Cola color, add cream and salt (be careful as caramel may splatter). Cook until temperature reaches 226 degrees, or until caramel coats the back of a spoon, then pour into a dish and leave to cool a little.
• Once caramel is cool, transfer to a piping bag fitted with a small round nozzle, or to a heavy-duty food bag (just snip off corner to use). Pop the nozzle into the middle of the chocolate mixture in each ramekin and squirt in the filling. The mixture will rise almost to the top.
• Bake in preheated oven for 15 to 20 minutes, or until edges are firm and the centers slightly runny. Test by inserting a toothpick in the center; it should come out wet. Leave to rest for 2 minutes before turning the cakes out of the ramekins onto plates. Serve immediately.

CHOCOLATE LAVA CAKE WITH CARAMEL

Steps:

• Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.) ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
• In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie). Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
• Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
• Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
• Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners' sugar; garnish with raspberries and serve immediately.

CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 350*.
• Melt chocolate.
• Stir in butter.
• In a seperate bowl mix eggs and sugar until light and fluffly.
• Stir into chocolate and butter mixture.
• Add flour.
• Pour batter into 2 16 oz ramekins.
• Bake 10 minutes.

SALTED CARAMEL CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 425. Butter the ramekins and dust with cocoa powder (optional). Cut each caramel square into a few smaller pieces and press some salt onto them and set aside. If you leave them whole, they might not melt all the way through.
• Microwave the chocolate and butter for one minutes in a large bowl. The chocolate will not have completely melted at this point. Whisk till the chocolate and butter combines.
• Add the sugar and mix it inches Add the eggs and incorporate. Stir in the flour. Work the flour in gently to combine. Divide batter evenly between the 4 ramekins. Gently scatter the caramel bits around the batter, trying not to press so hard that the caramel rests on the bottom of the dish.
• Place ramekins on a cookie sheet and bake between 10 - 14 minutes. The cake is ready when it has a domed appearance, the centre is a little moist and the edges of the cake, dry and firm. Leave in ramekin for 5 minutes before inverting onto serving plates. Run a knife around the cake and carefully invert. Garnish with some extra salt.
• Note: The recipe works extremely well with the salt flakes -- anything else would really affect the taste. Plan well when you want to serve them. If not served within 10 minutes of taking them out of the oven, the caramel tends to harden up.

CARAMEL LAVA CAKE

Steps:

• Heat oven to 425°F.
• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after every 30 sec. Add cream cheese spread; stir until melted. Cool 10 min. or until slightly thickened.
• Meanwhile, microwave chocolate and butter in large microwaveable bowl 1 to 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour.
• Spoon half the chocolate batter evenly into 8 (4-oz.) ramekins sprayed with cooking spray, adding about 2 Tbsp. batter to each ramekin. Spoon about 1 Tbsp. cream cheese mixture into center of batter in each ramekin. Cover with remaining chocolate batter. Place on rimmed baking sheet.
• Bake 10 to 12 min. or until edges of desserts are firm but centers are still soft. Cool slightly. Serve topped with COOL WHIP.