QUESO LAVA CAKES RECIPE BY TASTY
It's a volcanic eruption of molten cheesy lava! Prepare the queso balls the day before for easier preparation. After baking, grab your favorite garnishes to serve up what's sure to be a delicious natural disaster.
Provided by Betsy Carter
Categories Snacks
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the queso: Line a baking sheet with parchment paper.
- In a large bowl, combine the cream cheese, processed American cheese, butter, and Monterey Jack cheese and mix with an electric hand mixer on medium speed until smooth and combined. Add the drained pico de gallo and mix with a rubber spatula to incorporate.
- Using a ¼ cup measure, scoop out 4 heaping portions of the queso onto the prepared baking sheet. Freeze for at least 2 hours, up to overnight, until completely hardened.
- Make the lava cakes: Preheat the oven to 400°F (200°C).
- Arrange 4 10-ounce ramekins on a baking sheet. Grease with nonstick spray and dust each with 1 tablespoon of flour, rotating until the ramekins are well coated and tapping out any excess.
- In a large bowl, stir together the remaining cup of flour, the cornmeal, sugar, baking powder, salt, milk, canola oil, egg, chives, and chipotles with a rubber spatula until well combined.
- Fill each ramekin with 2 tablespoons of the batter and place 1 frozen queso ball in the centers, making sure to keep at least ¼ inch of space between the queso and the sides of the ramekin. Divide the remaining batter between the ramekins.
- Bake for 20-25 minutes, until puffed and golden brown on the top. Let cool for 5 minutes before inverting onto plates.
- Garnish each lava cake with a dollop of sour cream, chorizo crumbles, a cilantro leaf, and a drizzle of hot sauce, then serve immediately.
- Enjoy!
Nutrition Facts : Calories 1005 calories, Carbohydrate 50 grams, Fat 75 grams, Fiber 2 grams, Protein 32 grams, Sugar 9 grams
THE BEST CHOCOLATE LAVA CAKES
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
BUTTER LAVA CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, large egg, vanilla extract, whole milk, unsalted butter, cream cheese, powdered sugar, vanilla extract, heavy cream, nonstick cooking spray, rasberry
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 15
Steps:
- To make the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, use a hand mixer to cream the butter and sugar until fluffy. Mix in the egg and vanilla extract. Once incorporated, mix in the milk. Gradually add the flour until the batter becomes thick and dough-like.
- To make the filling, use a hand mixer to beat the butter and cream cheese in a separate large bowl. Once fluffy, gradually add the powdered sugar. Mix in the vanilla extract and cream and beat until mixture is smooth and thick.
- Preheat the oven to 350°F (180°C).
- Grease a 6-cup muffin tin with nonstick spray. Take a golf ball-size portion of cake dough and line the base and sides of a cup. Repeat with the remaining cups.
- Fill each cake bowl with ¼ cup (30 g) of filling.
- Take another golf ball-size portion of cake dough, roll it in a ball, and flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cakes.
- Bake for 20 minutes until light, golden brown.
- Remove from the oven, invert onto a cutting board.
- Serve immediately topped with sifted powdered sugar and raspberries.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 43 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, Sugar 24 grams
CHOCOLATE LAVA CAKES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, heavy cream, dark chocolate chip, large eggs, large egg yolks, light brown sugar, kosher salt, vanilla extract, all purpose flour, whipped cream, fresh berries
Provided by Chris Salicrup
Categories Desserts
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
- Heat the heavy cream in a small pot until boiling.
- Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
- Preheat the oven to 425°F (220°C).
- In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
- In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
- Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
- Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
- Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
- Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 48 grams, Fat 46 grams, Fiber 4 grams, Protein 12 grams, Sugar 36 grams
LAVA CHOCOLATE CAKES
True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 583 calories, Fat 37g fat (21g saturated fat), Cholesterol 268mg cholesterol, Sodium 496mg sodium, Carbohydrate 60g carbohydrate (47g sugars, Fiber 2g fiber), Protein 8g protein.
QUESO CORNBREAD LAVA CAKES
Because everyone loves a molten chocolate cake, we decided the world needs a savory one too. This tender cornbread muffin is filled with spicy, gooey cheese that flows like lava when you cut into it.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour.
- Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth.
- Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve.
MINI LAVA CAKES (MAKEOVER)
The first forkful releases a dreamy, slow-motion flow of chocolate that is every bit as sensual as it is delicious. This is a light and tasty dessert, you'll never know it's madeover with less calories and fat.
Provided by Vseward Chef-V
Categories Dessert
Time 25m
Yield 6 mini cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the butter, cocoa and chocolate in a microwave safe-bowl.
- Microwave, uncovered, at 50% power for 20 seconds; stir.
- Microwave at 50% power 20 seconds longer; stir until smooth.
- Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla; mix well.
- Stir in flour and salt until blended.
- Pour into muffin pan coated with nonstick cooking spray.
- Bake at 450° for 10-12 minutes or until a thermometer inserted near the center reads 160°.
- Remove from the oven and let stand for 1 minute.
- Run a knife around edge of muffin cups; invert onto individual dessert plates.
- Sprinkle with powdered sugar, Serve immediately.
Nutrition Facts : Calories 401.1, Fat 17.8, SaturatedFat 10.2, Cholesterol 132.8, Sodium 230.1, Carbohydrate 55.2, Fiber 2.6, Sugar 45.6, Protein 9.7
DOUBLE CHOCOLATE BABY LAVA CAKES
These little cakes are so delicious! They are tender chocolate cakes centered and toped with a molten pecan-praline sauce.
Provided by Cookin in NJ
Categories Dessert
Time 48m
Yield 1 cake, 4 serving(s)
Number Of Ingredients 15
Steps:
- For the praline sauce:.
- In a medium, heavy bottomed sauce pan, combine the granulated sugar, brown sugar and dark corn syrup.
- Stir in the heavy cream and cook over medium-high heat until the mixture boils, stirring constantly to dissolve the sugars.
- Reduce the heat and cook, stirring occasionally, until thickened, about 8-10 minutes.
- Cover and keep warm over very low heat until needed.
- For the Baby Lava Cakes:.
- Preheat oven to 400°F.
- Lightly butter and flour four 6oz ramekins.
- Place the ramekins on a baking sheet and set aside until needed.
- In a small, heavy-bottomed sauce pan, melt the butter and chocolate over low heat, stirring constantly. Remove from heat and set aside to cool.
- Using an electric mixer with a whisk attachment, whisk the whole eggs, egg yok, sugar and vanilla on high speed until thick and lemon-colored (about 5 minutes).
- Whisk in the cooled chocolate mixture on medium speed.
- Sift the flour and cocoa powder together and add to the egg mixture, whisking on low speed until just combined.
- Spoon the batter into the prepared ramekins and smooth the tops with a spatula.
- Bake for 10 minutes, then remove the cakes from the oven.
- Using a knife, carefully puncture the top of each partially cooked cake. Spoon 1 heaping tablespoon of the warm praline sauce into the center of each cake.
- Return the cakes to the oven and bake until the cakes feel firm at the edges and are beginning to pull away from the sides of the ramekins, about 5 minutes more.
- Cool the cakes in the ramekins on a wire rack for 3 minutes.
- Using a knife, lossen the edge of the cakes from the ramekins and slip them out upright onto individual dessert plates.
- Stir the toasted pecans into the remaining praline sauce and spoon some of the warm mixture on top of each cake and serve imediately.
- Enjoy!
Nutrition Facts : Calories 716.3, Fat 49.2, SaturatedFat 26.5, Cholesterol 244.7, Sodium 79, Carbohydrate 71.7, Fiber 5.1, Sugar 55.7, Protein 8.8
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