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.
CHEF JOHN'S CHOCOLATE LAVA CAKE
Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 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.
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.
GERMAN CHOCOLATE LAVA CAKE
Make your lava cake flow in just minutes in the microwave!
Yield 8 servings
Number Of Ingredients 8
Steps:
- Microwave coconut in uncovered Round Covered Baker on HIGH 2-3 minutes or until golden brown, stirring every 30 seconds. Spread it over a piece of Parchment Paper to cool.Brush same baker with oil. Coarsely chop pecans using Food Chopper.Mix pecans, half of the coconut and 1 cup (250 mL) of the condensed milk in Small Batter Bowl until blended.Mix cake mix, sour cream, remaining condensed milk and egg in Classic Batter Bowl until blended. Pour batter into baker.Pour coconut mixture evenly over batter.Microwave, uncovered, on HIGH 3-5 minutes or until center of cake looks moist (but not wet). Cover baker and let stand 5 minutes.Microwave chocolate in uncovered (1-cup/250-mL) Prep Bowl on HIGH 45-60 seconds or until almost melted. Stir until smooth.Pour melted chocolate into resealable plastic bag; trim corner. Sprinkle cake with remaining coconut. Drizzle with chocolate.
Nutrition Facts :
GERMAN CHOCOLATE LAVA CAKE RECIPE
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Spread a layer of coconut on the lined cookie sheet and bake for 5-7 minutes until golden brown, watching to be sure it doesn't burn; set aside.
- In a small mixing bowl, combine 1/2 cup toasted coconut, pecans and 1 cup of sweetened condensed milk until blended; set aside.
- In a large mixing bowl, mix dry cake mix, canola oil, sour cream, egg and remaining sweetened condensed milk until blended. Pour batter into a greased 9 x 13 inch pan. Spread coconut mixture evenly over the batter. Sprinkle 1/2 cup semisweet chocolate chips on top.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Remove cake from the oven and sprinkle on remaining coconut. Microwave remaining chocolate chips, uncovered on high for 45-60 seconds, or until almost melted. Stir until smooth and drizzle on top.
Nutrition Facts : Servingsize 1 serving, Calories 2460 kcal, Fat 150 g, SaturatedFat 67 g, Cholesterol 342 mg, Sodium 1469 mg, Carbohydrate 171 g, Sugar 166 g, Protein 113 mg
GERMAN CHOCOLATE SNACK CAKES
Got this out of my Southern Living Magazine. My boyfriend adores German Chocolate so put it here for safe keeping...Nice individual dessert.
Provided by CIndytc
Categories For Large Groups
Time 2h15m
Yield 18 squares, 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 350°F.
- Arrange pecans in a single layer in a shallow pan. Bake pecans 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven.
- Reduce oven to 300°F.
- Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13 x 9 inch pan.
- Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth. Spoon powdered sugar mixture over batter in pan, spreading to edges.
- Bake at 300°F for 1 hour.
- Let cake cool completely (about 1 hour).
- Remove cake from pan to a cutting board, and cut into 2 1/2 to 3 inch squares.
Nutrition Facts : Calories 339.7, Fat 15.6, SaturatedFat 7.5, Cholesterol 74.4, Sodium 274.2, Carbohydrate 49, Fiber 1.3, Sugar 39.1, Protein 3.8
CHOCOLATE MOLTEN LAVA CAKES
Dig into a rich and delicious Chocolate Molten Lava Cake and cue the ooey-gooey centers. This molten lava cake recipe makes 8 servings to savor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1/2 cake each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 95 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 22 g, Protein 4 g
GERMAN CHOCOLATE LAZY DAISY CAKE
Traditional German chocolate cake gets a whole new spin with this inventive version that's finished off under the high heat of the broiler instead of being frosted in layers. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes., Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler., Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes.
Nutrition Facts :
SLOW COOKER CHOCOLATE LAVA CAKE
Chocolate lava cake is one sure way to wow the crowd. And this slow-cooker recipe is one of the easiest ways to make it!
Provided by My Food and Family
Categories Home
Time 2h40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place 3 cups of water on the stove and begin to heat to boiling.
- Line slow cooker with a liner or spray lightly with cooking spray. Combine the sugar, flour, 6 tbsp cocoa powder, baking powder and salt in the slow cooker, mix.
- Stir in milk, melted butter, vanilla and BAKER'S Chocolate until combined and spread the batter so that it is evenly distributed on the bottom of the slow cooker.
- Mix together brown sugar and ½ cup cocoa powder and pour on top of the batter.
- Pour the boiling water over the top and let it soak in - do not stir.
- Cover and cook on High for approximately 2½ hours.
- Turn off heat, remove lid and let sit 20-30 minutes before serving. Scoop out a serving and top with COOL WHIP Whipped Topping.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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