Molten Lava Cakes Carob Food

MOLTEN LAVA CAKES

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.

MOLTEN LAVA CAKES - CAROB

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.

CHOCOLATE MOLTEN LAVA CAKES

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.

MOLTEN CHOCOLATE LAVA CAKES

Steps:

• Preheat oven to 350'F. Lightly spray 8 oven safe large ramekins or custard cups and place on a cookie sheet.
• FOR THE MOLTEN CENTER.
• In a small, heavy pot, combine the chips, cornstarch, and soy milk. Stir constantly over medium-low heat until the chips are melted and the texture is smooth. Turn off heat and set aside.
• FOR THE CAKE:.
• In a blender or food processor, blend together the spinach, soy milk, zucchini to a smooth puree. Add the agave, maple syrup, oil, flax, coffee substitute, apple cider vinegar, and vanilla, blend to combine. Set aside while you measure the dry ingredients, or for at least two minutes.
• In a large bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Pour the wet ingredients into the dry and whisk together to combine.
• Scoop about 1/4 cup of the cake batter into each ramekin, then place a large spoonful (about 2 tablespoons of filling on it (try not to touch the sides of the ramekin otherwise it will not work). Cover with more batter so that the ramekin is 2/3 full.
• Bake the cakes in your preheated oven for 35-40 minutes, until a tester inserted in the edge comes out dry. The middle will remain moist, as that's where the molten filling is. Remove from oven and cool for 10 minutes.
• Turn cakes out onto serving dishes. Serve immediately. You can garnish with fresh raspberries and vegan whipped cream if desired.
• You can half this recipe also.
• Bon Appetit!
• Variation: Omit the molten center and gently stir 2/3 cup chocolate chips to the batter before filling the pan. Maybe be baked as cupcakes.

MOLTEN LAVA CAKES WITH CHAMBORD TRUFFLE CENTER

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.

NUTS FOR YOU CHOCOLATE MOLTEN LAVA CAKES

Steps:

• Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.
• Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.
• Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
• TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

MOLTEN LAVA CAKES - GLUTEN FREE

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!