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.
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
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.
GREEK YOGURT CHOCOLATE CAKE
This Greek yogurt cake is a chocolaty, low-fat alternative to a cake with butter!
Provided by Kate Griffin
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
- Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 51 g, Cholesterol 31.4 mg, Fat 2.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 270.6 mg, Sugar 33.7 g
CHOCOLATE LAVA CAKE (CAKE MIX)
Make and share this Chocolate Lava Cake (Cake Mix) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a mixing bowl using an electric mixer beat the cake mix with the mayo, water, eggs and cinnamon for 30 seconds on low speed.
- Increase speed to medium and beat for 2 minutes.
- Pour the batter into prepared baking pan.
- In a medium bowl combine the two packages of pudding mix with 2 cups water, 2 cups milk and 1/3 cup sugar; beat on low speed until blended.
- Pour on top of the cake batter.
- Bake for about 50-60 minutes, or until a toothpick inserted along edge comes out clean.
- 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
COPYCAT CHOCOLATE LAVA CAKE
This recipe is a work in progress, but for now, we are trying to make a copycat recipe to Jenny Craig's low fat chocolate lava cake.
Provided by cUte Kitty pUnk
Categories Dessert
Time 19m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured.
- Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings.
- Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble.
- As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation.
- Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips.
- Evenly spoon melted chocolate into each indentation.
- Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.
Nutrition Facts : Calories 187.6, Fat 8.2, SaturatedFat 4, Cholesterol 0.2, Sodium 213.8, Carbohydrate 28.9, Fiber 1.2, Sugar 18.4, Protein 2.5
GREEK YOGURT CHOCOLATE CAKE
Make and share this Greek Yogurt Chocolate Cake recipe from Food.com.
Provided by Kate Griffin
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In one bowl, sift together the flour, cocoa powder and the salt. In another bowl, using a mixer, mix together the eggs, sugar, greek yogurt, vanilla extract and water (or milk).
- Gradually add the flour, salt and cocoa powder mix into the other bowl. Mix until well blended. Using two 9-inch pans, cook for about 30 - 35 minutes.
Nutrition Facts : Calories 335.7, Fat 2.9, SaturatedFat 1.3, Cholesterol 46.5, Sodium 405.1, Carbohydrate 76.7, Fiber 4.3, Sugar 50.3, Protein 6.4
GREEK YOGHURT CAKE
This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 19
Steps:
- Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
- It must be cool before being poured onto hot cake.
- Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
- Add yolks, peel, extract and brandy and beat until pale and thick.
- Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
- Beat whites until stiff and glossy.
- Fold into batter mixture along with almonds.
- Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
- Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
- Pour cooled syrup over hot cake and allow cake to cool completely.
- Cut into diamond-shaped pieces and serve.
Nutrition Facts : Calories 923.1, Fat 35.5, SaturatedFat 16.4, Cholesterol 185.5, Sodium 437.9, Carbohydrate 139.7, Fiber 3, Sugar 106.2, Protein 12.5
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