MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
- Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
- Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.
MOLTEN LAVA CAKES WITH CHAMBORD TRUFFLE CENTER
Make and share this Molten Lava Cakes With Chambord Truffle Center recipe from Food.com.
Provided by Rhiannon and Matt
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degC.
- Generously grease 8 (6 ounce) baking cups & place on a baking sheet.
- With a metal bowl over simmering water, melt butter & chocolate, stirring frequently to blend.
- Cool to room temp & add Chambord.
- In a large bowl, beat the yolks, eggs & sugar together until the mixture thickens & becomes lemon coloured.
- Fold in the chocolate Chambord mixture until well blended.
- Sift the flour over the mixture & quickly fold or beat inches.
- Divide the batter evenly among the prepared cups & bake for about 12 mins (time will vary depending on what your baking cups are made of)until cakes are firm around the edges but soft in the middle.
- Let sit for 1 minute Run small knife around the cake to loosen & carefully turn onto plate.
- If you like, cook 1/2 cup of Chambord down to 1/4 cup & soak raspberries in to serve poured over the cake along with a dusting of confectioners sugar.
Nutrition Facts : Calories 477.5, Fat 43.2, SaturatedFat 25.5, Cholesterol 295.3, Sodium 53.2, Carbohydrate 23.3, Fiber 4.9, Sugar 8.9, Protein 9.7
MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
- In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
- In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
- Pour into prepared ramekins.
- Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.
MOLTEN LAVA CAKE WITH WHIPPED CREAM
Steps:
- Preheat the oven to 425 degrees F.
- Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar.
- Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat.
- Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes.
- Whip the cream in a bowl with an electric mixer until it holds soft peaks.
- Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.
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
MOLTEN LAVA CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, unsweetened applesauce, water, dark chocolate truffles, powdered sugar
Provided by Nichi Hoskins
Categories Desserts
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the chocolate cake mix, applesauce, and water.
- Divide the batter between 2 large microwave-safe mugs and press a chocolate truffle into the center of each cake.
- Microwave for about 60 seconds, until the cake is cooked through and the truffle is melted.
- Let cool slightly, then dust with powdered sugar.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 58 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 32 grams
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