CHOCOLATE LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
CHOCOLATE HAZELNUT LAVA CAKES
Delight your guests with this mouth-watering dessert! Serve warm lava cake filled with chocolate and hazelnut spread - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Lightly grease 12 regular-size muffin cups with shortening and lightly flour. In medium bowl, combine chocolate chips and oil. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with wire whisk until blended. Stir in hazelnut spread and flour. Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 9 minutes or until sides are firm (centers will be soft). Let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove muffin cups. Sprinkle cakes with 2 tablespoons powdered sugar; serve warm.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 18 g, TransFat 0 g
GIANT CHOCOLATE LAVA CAKE
What's the secret ingredient that makes the gooey chocolate center of this cake? Ice cream bars! The chocolate-coated vanilla kind are cleverly buried in batter and as the cake bakes, they melt to form the lava center. Try different flavors of ice cream bars for easy variations.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly flour a 2-quart ramekin/souffle dish. Tap out the excess flour. Put the ramekin on a baking sheet.
- Combine the butter and chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the mixture is melted and well combined.
- Combine the granulated sugar, salt and eggs in a large bowl and beat on high speed with an electric mixer until thick and pale, 1 to 2 minutes. Add the chocolate mixture and flour to the egg mixture and fold with a rubber spatula until well combined.
- Pour 2 1/2 cups of the batter into the ramekin and stack the ice cream bars on top of each other in the middle. Pour the remaining batter around the sides and over the top of the ice cream bars.
- Bake until the cake is set and the center is still jiggly, about 45 minutes. Let the cake cool in the ramekin for 15 minutes. Dust with confectioners' sugar.
CHOCOLATE HAZELNUT LAVA CAKES
The Hazelnut flavor makes this lava cake just a bit different. Easy to make elegant to serve!
Provided by Malinda Coletta
Categories Chocolate
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375 degrees F.
- 2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in amaretto.
- 3. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
- 4. Coat the top and bottom of each ramekin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into ramekin fill 3/4 full. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
- 5. Allow to cool for 5-10 min. Run butter knife around the outside of the ramekin, turn oven onto plate and garnish.
CHOCOLATE HAZELNUT LAVA MUG CAKE
Make and share this Chocolate Hazelnut Lava Mug Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 3m
Yield 1 mug cake, 1 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients into a microwave safe mug. Stir with a fork vigorously until batter is smooth and there are no lumps.
- Microwave for 1 minute to 90 seconds. Cake will rise a little bit and top will look gooey in the center.
- Top with whipped cream and serve.
Nutrition Facts : Calories 601.8, Fat 28.8, SaturatedFat 24, Cholesterol 172.4, Sodium 458.1, Carbohydrate 75, Fiber 6.6, Sugar 40.2, Protein 12.1
LAVA CHOCOLATE CAKES
True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 583 calories, Fat 37g fat (21g saturated fat), Cholesterol 268mg cholesterol, Sodium 496mg sodium, Carbohydrate 60g carbohydrate (47g sugars, Fiber 2g fiber), Protein 8g protein.
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