Molten Lava Cookies Food

THE BEST CHOCOLATE LAVA CAKES

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.

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

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

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 CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Melt butter, chocolate chips and cocoa until combined and smooth.
• Remove from heat and add vanilla.
• Combine chocolate mixture and sugar mixture and stir well.
• Add eggs one at a time, stirring after each addition until fully incorporated.
• Stir in flour just until combined.
• Chill batter for at least 20 minutes.
• Grease muffin tin.
• Spoon batter into muffin tin and bake for 10-11 minutes.

CHOCOLATE MOLTEN LAVA CAKES

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.

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 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!

INDIVIDUAL MOLTEN LAVA CAKES

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.

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.

EASY CHOCOLATE MOLTEN CAKES

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.