Molten Lemon Cake Food

LEMON LAVA CAKE

Steps:

• Preheat the oven to 425°F. Spray 6 - 6-ounce ramekins with nonstick spray. Set them on a baking sheet.
• In a medium-sized heat-safe bowl, microwave the white baking chips and cubed butter for 1 minute. Stir well, and continue microwaving in 15-second intervals and stirring until the mixture is smooth.
• Stir in the flour, sugar, lemon curd, lemon zest and vanilla extract. Stir just until combined.
• Add the eggs and egg yolks, stir until well incorporated.
• Evenly divide the cake batter between the ramekins, and fill the ramekins ⅔ full.
• Bake for 20-25 minutes. The tops should be browned and spring back when touched. (In my oven, it took the full 25 minutes)
• Allow the cakes to rest for 5 minutes.
• Carefully run a knife tip around the ramekins' sides to ensure the cake is not sticking. Place a saucer on top of the ramekin and flip the ramekin over. Allow the dish to rest for just a minute and slowly remove the ramekin.
• Dust with powdered sugar if desired.

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 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.

GLUTEN-FREE MINI LEMON LAVA CAKES

Steps:

• Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
• In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
• Add remaining baking powder and mix well. Sift flour.
• In another bowl, mix butter, remaining milk and sugars until well blended.
• Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
• Whisk in flour mixture, and beat until smooth.
• Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
• Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
• Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
• Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
• Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
• Spread frosting over cakes, and garnish with half a lemon slice.

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 LEMON CAKE

Steps:

• Heat oven to 350. Spray a 9" x 13" baking dish w/ cooking spray. In lg bowl, prepare cake mix as directed, pour into pan.
• Place pan on top of a baking sheet. In another bowl, beat pudding mixes, sugar, milk, water and lemon juice., beat 2 mins.
• Pour mix over batter in pan, do not spread the mix. Bake 50 mins. Cool. Sprinkle w/ powdered sugar.