Double Chocolate Baby Lava Cakes Food

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 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.

CHOCOLATE LAVA CAKE FOR TWO

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.

DOUBLE CHOCOLATE LAVA BABY CAKES

Steps:

• 1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semi-sweet chocolate over low heat, stirring constantly. Remove from heat and cool.
• 2. Meanwhile, prepare Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce. Cover and keep warm until needed.
• 3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
• 4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
• 5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with a sweetened whipped cream. Serve immediately.

MOLTEN CHOCOLATE BABY CAKES

Steps:

• In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
• Preheat the oven to 450 degrees F.
• Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
• In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
• Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
• Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
• Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
• To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
• DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.

DOUBLE CHOCOLATE BABY LAVA CAKES

Steps:

• For the praline sauce:.
• In a medium, heavy bottomed sauce pan, combine the granulated sugar, brown sugar and dark corn syrup.
• Stir in the heavy cream and cook over medium-high heat until the mixture boils, stirring constantly to dissolve the sugars.
• Reduce the heat and cook, stirring occasionally, until thickened, about 8-10 minutes.
• Cover and keep warm over very low heat until needed.
• For the Baby Lava Cakes:.
• Preheat oven to 400°F.
• Lightly butter and flour four 6oz ramekins.
• Place the ramekins on a baking sheet and set aside until needed.
• In a small, heavy-bottomed sauce pan, melt the butter and chocolate over low heat, stirring constantly. Remove from heat and set aside to cool.
• Using an electric mixer with a whisk attachment, whisk the whole eggs, egg yok, sugar and vanilla on high speed until thick and lemon-colored (about 5 minutes).
• Whisk in the cooled chocolate mixture on medium speed.
• Sift the flour and cocoa powder together and add to the egg mixture, whisking on low speed until just combined.
• Spoon the batter into the prepared ramekins and smooth the tops with a spatula.
• Bake for 10 minutes, then remove the cakes from the oven.
• Using a knife, carefully puncture the top of each partially cooked cake. Spoon 1 heaping tablespoon of the warm praline sauce into the center of each cake.
• Return the cakes to the oven and bake until the cakes feel firm at the edges and are beginning to pull away from the sides of the ramekins, about 5 minutes more.
• Cool the cakes in the ramekins on a wire rack for 3 minutes.
• Using a knife, lossen the edge of the cakes from the ramekins and slip them out upright onto individual dessert plates.
• Stir the toasted pecans into the remaining praline sauce and spoon some of the warm mixture on top of each cake and serve imediately.
• Enjoy!

DOUBLE CHOCOLATE LAVA BABIES

Steps:

• Preheat oven to 400 degrees F.
• Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.
• Remove and toast pecan halves. Remove and set aside.
• Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.
• Prepare Brownie Mix as indicated for cake-like brownies.
• Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.).
• Bake 10 minutes only.
• Meanwhile prepare Praline Sauce.
• In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
• Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream).
• Stir in whipping cream.
• Cook about 1-3 minutes stirring constantly. Add chopped pecans. Blend.
• Remove brownies from oven.
• Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
• Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
• Return cakes to oven.
• Bake 5-8 minutes more or until cakes feel firm at edges.
• Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce.
• If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
• Split cakes partially open; spoon warm Praline Sauce on top.
• Top with sweetened whipped cream and pecan halves. Serve immediately.

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.

DOUBLE CHOCOLATE LAVA BABY CAKES WITH PRALINE SAUCE

Steps:

• Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
• Meanwhile, prepare Praline Sauce, cover and keep warm until needed. In a heavy medium saucepan combine sugar, brown sugar and dark colored corn syrup. Stir in whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce
• In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
• Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
• Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately.