THE BEST CHOCOLATE LAVA CAKES
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
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 LAVA CAKES
Here's how to make incredibly decadent homemade chocolate lava cakes!
Provided by Sally
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
- Preheat oven to 425°F (218°C).
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
- Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
- Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm- the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
- Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
- Add toppings. Serve immediately.
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 LAVA CAKE FOR TWO
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Provided by Yossy Arefi
Categories for two, cakes, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
- 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
- In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
- Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 1 gram
CHOCOLATE LAVA CAKE (COULANT AU CHOCOLAT)
Make and share this Chocolate Lava Cake (Coulant Au Chocolat) recipe from Food.com.
Provided by Wade in Indianapolis
Categories European
Time 50m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter (90g) and chocolate (125g) in a double boiler.
- Beat the egg whites (3) with the sugar (80g) until stiff.
- Add the yolks (3) and flour (30g) to the chocolate mixture.
- Butter and sugar individual molds.
- Fold the egg whites into the chocolate mixture.
- Pour mixture into the molds and refrigerate for about 20 minutes.
- You can leave the molds in the refrigerator and just cook at the last moment.
- Place into a preheated 200 CELSIUS oven for about 8 minutes.
Nutrition Facts : Calories 475.2, Fat 38.1, SaturatedFat 22.8, Cholesterol 187.6, Sodium 220.8, Carbohydrate 35.3, Fiber 5.4, Sugar 20.4, Protein 9.7
CHOCOLATE LAVA CAKE A LA MODE
This chocolate cake is all the rage at trendy restaurants. Just crack it open to find a lovely gooey center.
Provided by Miss Erin C.
Categories Dessert
Time 32m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Butter the bottom and sides of 15 4oz ramekins.
- Sprinkle with sugar, tapping to remove extra sugar.
- In double boiler, melt the chocolate and butter.
- Whisk until thoroughly melted.
- In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
- Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.
Nutrition Facts : Calories 229.7, Fat 14.2, SaturatedFat 8.4, Cholesterol 106.9, Sodium 30.4, Carbohydrate 23.3, Fiber 0.1, Sugar 20.1, Protein 3.1
CHOCOLATE COULANT
Also called Chocolate Molten Cake or in French is Coulant au Chocolat. Is a mini cake with a melted inside. When you cut the cake, the melted chocolate will fall to the plate. Easy and delicious! Please note that the recipe is in grams (weight).
Provided by Yarelicar
Categories Dessert
Time 36m
Yield 12 mini cakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven at 425 °F (225 °C).
- Grease individual molds with butter.
- Melt chocolate in microwave.
- Mix ingredients: flour, sugar, butter room temperature, eggs, melted chocolate. Bring all together with a whisk.
- Fill in all 12 individual molds, each should weight about 110 grams.
- Put inside oven about 6 minutes, until the top is just done. Be carefull not to overcook.
- Take out of oven and put in a plate, unmold.
- Serve with whipped cream or ice cream.
Nutrition Facts : Calories 470.4, Fat 39.9, SaturatedFat 24.1, Cholesterol 175.8, Sodium 227.4, Carbohydrate 30.5, Fiber 5.5, Sugar 12.9, Protein 9.3
More about "chocolate lava cake coulant au chocolat food"
CHOCOLATE LAVA CAKE - FONDANT AU CHOCOLAT | FAST AND …
From youtube.com
Author Piatto RecipesViews 329
MAKE MOLTEN CHOCOLATE CAKE AT HOME …
From foodandwine.com
MOLTEN CHOCOLATE CAKE | RICARDO
From ricardocuisine.com
CHOCOLATE LAVA CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FRENCH MOLTEN CHOCOLATE CAKE {MOELLEUX AU …
From laylita.com
CHOCOLATE-HAZELNUT LAVA CAKE | RICARDO
From ricardocuisine.com
CHOCOLATE LAVA CAKE RECIPE | JEFF MAURO | FOOD NETWORK
From foodnetwork.com
Author Jeff MauroSteps 7Difficulty Intermediate
EASY CHOCOLATE LAVA CAKES | KITCHN
From thekitchn.com
MOLTEN LAVA CAKE || GâTEAU COULANT AU CHOCOLAT LL SCHOKOLADE …
From youtube.com
MOLTEN CHOCOLATE CAKE - WIKIPEDIA
From en.wikipedia.org
RECETTE COULANT AU CHOCOLAT|RECIPE LAVA CAKE - YOUTUBE
From youtube.com
LAVA CAKES (MOELLEUX AU CHOCOLAT) - MAD ABOUT MACARONS
From madaboutmacarons.com
DARK CHOCOLATE LAVA CAKE (MOELLEUX AU CHOCOLAT) - TODAY
From today.com
MOLTEN CHOCOLATE LAVA CAKE - DEL'S COOKING TWIST
From delscookingtwist.com
MOLTEN CHOCOLATE FONDANT - FRENCH LAVA CAKE EASY RECIPE
From myparisiankitchen.com
BEST MOELLEUX AU CHOCOLAT - CHOCOLATE LAVA CAKE - LE CHEF'S WIFE
From lechefswife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love