MOLTEN LAVA CAKE
Make and share this Molten Lava Cake recipe from Food.com.
Provided by eaten.
Categories Dessert
Time 15m
Yield 7-9 ramekins, 7-9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 200-210°C (400°C). Grease or butter ramekins. Make sure you use a lot of butter/oil if you want to invert it onto a plate, otherwise it will stick.
- Melt the butter and chocolate together and mix. Pour into a big bowl.
- Sieve in the flour and sugar and whisk.
- Add the eggs and continue to whisk. If you like a more cake-y texture, keep on whisking until it turns lighter.
- Pour into ramekins. It took up around 8 ramekins for me, but it really depends on the size.
- Bake for around 10 minutes. It's best to keep an eye on it just to make sure it doesn't overcook. If it does, it's just a really moist cake, good but not quite as satisfying.
- Serve with ice cream and strawberries. Or banana. A good idea can be to chop fruit beside it and use the filling as a sort of fondue.
Nutrition Facts : Calories 530.4, Fat 46.9, SaturatedFat 28.3, Cholesterol 220.8, Sodium 244.8, Carbohydrate 29.8, Fiber 5.6, Sugar 15, Protein 9.7
CHOCOLATE MOLTEN LAVA CAKES
When my Mom is in a bad mood this is the only dessert that makes her happy. These cakes are warm rich ooey gooey chocolatey heaven.
Provided by Cupcake-Princess
Categories Dessert
Time 28m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
- Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
- Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.
Nutrition Facts : Calories 565.1, Fat 42.5, SaturatedFat 25.4, Cholesterol 237, Sodium 249.5, Carbohydrate 47.5, Fiber 5.1, Sugar 29.8, Protein 9.5
MOLTEN LAVA CAKES
There are a few molten lava cake recipes out there, but in my (and my husband's) opinion, this one is the best. It is terribly easy and I often make these on a weeknight as a special treat for my family. I originally got the recipe from watching Paula Deen but made a bit of a change to suit our family's tastebuds.
Provided by DoubleAs Mom
Categories Dessert
Time 24m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Grease 6 (6-ounce) custard cups.
- Melt the chocolates and butter in the microwave, or in a double boiler.
- Add the flour and sugar to chocolate mixture.
- Stir in the eggs and yolks until smooth.
- Stir in the vanilla.
- Divide the batter evenly among the custard cups.
- Place in the oven and bake for 14 minutes.
- The edges should be firm but the center will be runny.
- Run a knife around the edges to loosen and invert onto dessert plates.
Nutrition Facts : Calories 435.1, Fat 28.8, SaturatedFat 16.8, Cholesterol 226.9, Sodium 211.3, Carbohydrate 41.3, Fiber 1.9, Sugar 29.7, Protein 6.9
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.
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.
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 CHOCOLATE CAKES
Steps:
- Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
- Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
- Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
- Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
- Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.
MOLTEN LAVA CAKES - CAROB
I'm always adapting chocolate recipes into carob recipes - the result of an allergy to cocoa! This makes a delicious, moist lava cake, like a brownie on the outside and full of fudgey gooey goodness on the inside.
Provided by megan_bozman
Categories Dessert
Time 23m
Yield 4 individual mini cakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Grease four oven-safe custard cups and place all four on a baking sheet.
- In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine.
- Add whole eggs and egg whites and whisk.
- Add icing sugar and stir.
- Add in flour and stir.
- Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup!
- Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate.
- If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries.
- Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.
Nutrition Facts : Calories 423.5, Fat 27.4, SaturatedFat 5.5, Cholesterol 200.2, Sodium 305.1, Carbohydrate 39.5, Fiber 0.3, Sugar 29.6, Protein 5.8
MOLTEN CHOCOLATE CAKE
This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
- Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
- To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
MOLTEN CHOCOLATE CAKES
Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.
Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g
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
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
- Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
- Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
- You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
- Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
MOLTEN LAVA CAKES - GLUTEN FREE
These are super yummy! You can make them with regular flour if your not G/F! I personally like to bake mine so they are not as soft in the middle but it's a personal choice! I don't always include the 2nd egg yolk and they turn out fine. I love that this recipe makes 2 large or 3 medium cakes! These are my ultimate splurge!
Provided by GlutenFreeKitten
Categories Dessert
Time 15m
Yield 3 cakes, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 400.
- Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
- Melt the chocolate and butter.
- Whisk together the eggs, sugar and salt.
- Mix these all the above mentioned together.
- Add the flour, whisk till combined (do not over-whisk).
- Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
- Take out of oven and let sit for 10 more minutes.
- Enjoy!
- You can dust them with icing sugar and serve with icecream and your favorite berries.
- I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
- These microwave well the next day!
Nutrition Facts : Calories 475.8, Fat 30.9, SaturatedFat 18, Cholesterol 206.5, Sodium 225.4, Carbohydrate 51.2, Fiber 5, Sugar 33.7, Protein 9.3
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