Individual Chocolate Lava Cakes Food

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CHOCOLATE LAVA CAKES



Chocolate Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

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.

THE BEST CHOCOLATE LAVA CAKES



The Best Chocolate Lava Cakes image

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

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

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.

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES



Ghirardelli Individual Chocolate Lava Cakes image

A special occasion deserves a special dessert. This lava cake oozes with rich indulgent chocolate that will surely impress your guests.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 2h30m

Yield 6

Number Of Ingredients 11

1 ½ (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided
¼ cup heavy cream
Cooking spray
1 stick unsalted butter
3 eggs
3 egg yolks
⅓ cup white sugar
½ teaspoon vanilla extract
¼ cup cake flour
Fresh raspberries
Whipped cream, or to taste

Steps:

  • To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
  • Form into 6 balls; refrigerate until needed.
  • To make cake, heat oven to 400 degrees F.
  • Spray six 4-ounce ramekins or custard cups with cooking spray.
  • Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
  • With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
  • Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
  • Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 32.4 g, Cholesterol 250.4 mg, Fat 34.5 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 20.3 g, Sodium 46.3 mg, Sugar 22.3 g

CHEF JOHN'S CHOCOLATE LAVA CAKE



Chef John's Chocolate Lava Cake image

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

butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 ½ ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
⅛ teaspoon vanilla extract

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

MINI CHOCOLATE LAVA CAKES



Mini Chocolate Lava Cakes image

Make and share this Mini Chocolate Lava Cakes recipe from Food.com.

Provided by joanna.l.wilson

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup flour
2/3 cup sugar
6 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup pecans, chopped
2/3 cup brown sugar, packed
3/4 cup hot water
whipped cream

Steps:

  • Preheat oven to 350.
  • In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
  • Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
  • Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
  • Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.

Nutrition Facts : Calories 421.2, Fat 15.7, SaturatedFat 5.9, Cholesterol 23.2, Sodium 303.9, Carbohydrate 67.8, Fiber 2.4, Sugar 46.4, Protein 4.8

INDIVIDUAL CHOCOLATE LAVA CAKES BY GHIRARDELLI



Individual Chocolate Lava Cakes by Ghirardelli image

I just received my first KitchenAid stand mixer and this recipe was included in their recipes. I love the idea of making a chilled chocolate ball that is added to the batter in order to obtain that gooey yummy center. It says to garnish with raspberries and whipped cream, but I know we like to serve it with vanilla ice cream!!

Provided by diner524

Categories     < 60 Mins

Time 35m

Yield 6 individual cakes, 6 serving(s)

Number Of Ingredients 9

2 ounces chocolate, baking bar Bittersweet (60% Cacao)
1/4 cup heavy cream
4 ounces chocolate, baking bar Bittersweet (60% Cacao)
8 tablespoons butter, unsalted
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour

Steps:

  • Directions.
  • To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
  • To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

INDIVIDUAL CHOCOLATE LAVA CAKES



Individual Chocolate Lava Cakes image

A chocolate volcano!! for chocolate lovers, this small treat can be served with vainilla ice cream and raspberry for an more elegant look.

Provided by Red Butterfly

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 bittersweet baking chocolate (60% Cacao 4oz bars)
2 eggs
1/4 cup heavy cream
8 tablespoons unsalted butter (1 stick)
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour

Steps:

  • To make centers, melt 1/2 bar (2oz) chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
  • To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Nutrition Facts : Calories 275.5, Fat 22.1, SaturatedFat 13, Cholesterol 187.7, Sodium 31.8, Carbohydrate 16.2, Fiber 0.1, Sugar 11.3, Protein 3.7

INDIVIDUAL CHOCOLATE LAVA CAKES



Individual Chocolate Lava Cakes image

A delicious and fun recipe that can be made up to a week prior to the actual baking of them (great for a dinner party). I will say that my first attempt was a failure, but my second attempt turned out beautifully. Lots of fun for a busy get-together to make 'ahead of time'. Serve with a scoop of vanilla ice cream you have your cake & ice cream with a wonderful chocolate syrup! This is a recipe that I got from a PBS television program (but I cannot remember what the name of the show was). Enjoy.

Provided by rosie316

Categories     Dessert

Time 38m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 6

6 eggs
1 1/2 cups granulated sugar
1 1/4 cups chopped bittersweet chocolate (at least 72%)
11 tablespoons softened butter (plus more for greasing molds)
1 1/4 cups cake flour
powdered sugar (for dusting tops)

Steps:

  • Heat oven to 425*F.
  • Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
  • With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Slowly add the chocolate and butter mixture to the egg mixture and combine.
  • Add the cake flour and combine.
  • Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter). Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking).
  • Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. You do not want to over bake these cakes.
  • Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!

INDIVIDUAL MOLTEN CHOCOLATE CAKES



Individual Molten Chocolate Cakes image

Provided by Food Network

Categories     dessert

Time 37m

Yield 6 servings

Number Of Ingredients 6

7 1/2 ounces imported bittersweet chocolate (preferably El Rey or Valrhona), coarsely chopped
11 tablespoons unsalted butter, cut in large pieces
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons white granulated sugar
5 tablespoons all-purpose flour, sifted

Steps:

  • Preheat the oven to 325 degrees.
  • Butter and flour six 6-ounce custard cups.
  • Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
  • Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.
  • Reduce the speed, and gradually mix in the flour.
  • Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
  • Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.
  • Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).
  • Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.

INDIVIDUAL MOLTEN LAVA CAKES



Individual Molten Lava Cakes image

These are so quick and easy. I make them after dinner that way they are nice and gooey. You will need 4 small ramekins. My oven is weird so I cook for maybe 9 minutes I check often to mke sure they are still jiggly. After remving from oven I run a knife around the edges before unmolding. I use a combination of dark and semi sweet chocolate

Provided by wicked cook 46

Categories     Dessert

Time 24m

Yield 4 serving(s)

Number Of Ingredients 7

4 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter
2 large eggs
2 large egg yolks
1/4 cup sugar
3 tablespoons all-purpose flour
confectioners' sugar

Steps:

  • Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
  • Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
  • Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
  • Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

INDIVIDUAL CHOCOLATE CAKES



Individual Chocolate Cakes image

These molten lava-inspired cakes are the ultimate rich and decadent chocolate dessert. This recipe is courtesy of fashion designer Ralph Rucci.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 4

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature, plus more for molds
Cocoa powder, for molds
4 ounces bittersweet chocolate
2 large eggs
2 large egg yolks
1/4 cup sugar
2 teaspoons all-purpose flour
Confectioners' sugar, for serving

Steps:

  • Preheat oven to 450 degrees.
  • Butter four 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
  • Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.
  • Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.
  • Slowly add butter mixture to mixer; add flour and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
  • Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.

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Preheat the oven to 400°F. Spray ramekins with non-stick spray. Set aside. In a medium microwavable bowl (or over a double broiler) heat chocolate chips and butter in 30 second intervals stirring between each heating until melted and no lumps remain. To the chocolate, add sugar, vanilla, salt, and espresso. Stir.
From theovenlight.net


MINI MOLTEN CHOCOLATE LAVA CAKES | RECIPE - BARTH BAKERY
6 ounces good quality semi-sweet chocolate, chopped. ½ cup unsalted butter, cubed. ⅓ cup all-purpose flour. ⅔ cup confectioners’ sugar. ⅛ tsp salt
From barthbakery.com


INDIVIDUAL CHOCOLATE LAVA CAKES - CINNAMON AND SUGAR
Individual Chocolate Lava Cakes. on June 16, 2017. Author Deborah Garner’s books are known for memorable characters; some quirky, some fun, some mystical. I was intrigued when her very fun, very flamboyant character from CRANBERRY BLUFF, spun off into another series and I was charmed when I read A FLAIR FOR DRAMA! Sadie Kramer is an …
From cinnamonsugarandalittlebitofmurder.com


INDIVIDUAL LAVA CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
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.
From stevehacks.com


INDIVIDUAL CHOCOLATE LAVA CAKES (MUFFIN TIN) INGREDIENTS
5. Spoon chocolate batter evenly into each prepared muffin cup. * Do not use paper liners. 6. Place muffin pan in oven and bake for 8-10 minutes until the sides appear solid and firm– the tops will still look soft. 7. Allow to cool for 1 minute.*If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down ...
From cookingwithstars.com


CHOCOLATE LAVA CAKES FOR A CROWD - BORROWED BITES
Preheat the oven to 425°F. Spray a muffin tin with non-stick spray and dust evenly with cocoa powder. Place the butter and chopped chocolate in a microwave-safe bowl and microwave for 1 minute on high. Stir and continue microwaving in 30 second intervals, stirring after each until smooth.
From borrowedbites.com


GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES | RECIPE | LAVA CAKES ...
Dairy or Parve Makes 30-36 truffles 12 ounces good-quality semi-sweet or bittersweet chocolate 2⁄3 cup heavy cream or nondairy whipping cream 2 tablespoons Dutch processed cocoa powder 2 tablespoons confectioner’s sugar 3 tablespoons finely chopped unsalted pistachios, almonds, or hazelnuts 1) Finely chop the chocolate by hand or in a food processor fitted with a...
From pinterest.com


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