Flourless Chocolate Lava Cake Food

FLOURLESS CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins.
• Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat.
• Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet.
• Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
• Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
• Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped 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 LAVA CAKES WITH PISTACHIO CREAM

Steps:

• Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
• Place pistachios in a food processor and process until a crumbly paste forms.
• This will create pistachio butter.
• Combine 1/4 cup of pistachio butter,1 1/4 cup sugar (you'll have 1/2 cup left over),cocoa, eggs, egg whites and place in a double boiler or heavy sauce pan.
• Stir well with a whisk and add bittersweet chocolate.
• Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
• Remove from heat and add baking powder and vanilla.
• Stir with a whisk until smooth.
• Spoon batter into muffin cups and chill for 2 hours.
• Pistachio Butter: Prepare pistachio butter while cakes are chilling.
• Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
• Pulse 3-4 times.
• Add milk and salt and process until smooth.
• Strain solids out of mixture into a small sauce pan.
• Bring to a boil, then reduce heat and simmer for@ 4 minutes.
• Chill pistachio butter while cooking lava cakes.
• Preheat oven to 450°F.
• Bake cakes for 9 minutes or until almost set.
• Centers will be gooey.
• Let cool for 5 minutes.
• Invert cake on a dessert plate and spoon pistachio butter over cake.
• May top with powdered sugar.

GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE

Steps:

• 4- 6 ounce ramekins or creme brulee dishes.
• Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
• When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
• You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
• Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
• To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
• You can use any 6 ounce oven ware containers to make these if you don't have ramkins.