S'MORES LAVA CAKES
Make and share this S'mores Lava Cakes recipe from Food.com.
Provided by Meredith .F
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°. Grease four 6-ounce custard cups, then coat with sugar; place on a baking sheet. In a medium bowl, microwave the butter and chocolate at medium power for 2 minutes; stir until smooth.
- In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy. Whisk in the chocolate mixture, then the flour. Fill the prepared custard cups two-thirds full with the batter. Bake until the edges are puffy, 13 to 15 minutes.
- Meanwhile, in a medium bowl, microwave the heavy cream at high power for 30 seconds. Stir in the marshmallow cream until smooth.
- Carefully invert the cakes onto plates and drizzle the marshmallow sauce on the side. Top with the graham cracker crumbs.
Nutrition Facts : Calories 498.4, Fat 32.4, SaturatedFat 18.8, Cholesterol 287.1, Sodium 98, Carbohydrate 47.4, Fiber 0.2, Sugar 31.6, Protein 5.7
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.
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.
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.
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- Set your oven to broil. Add marshmallows to a baking pan and toast under broil in the oven for up to 5 minutes watching to make sure that the don't burn. Remove marshmallows then preheat oven to 425F.
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- Preheat the oven to 400ºF. Use the 1 tablespoon of butter to coat 8 custard cups. Dust the cups with the cocoa, tapping out any excess. Place on a large baking sheet.
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- Preheat oven to 425. Spray each ramekin with cooking spray, coating all of the inside of the ramekin. Put the three tablespoons of sugar into one ramekin, shake and turn the ramekin to coat it with sugar. Pour remaining sugar into next ramekin, turn to coat. Repeat with remaining ramekins. Place ramekins on a baking sheet.
- Place graham cracker sheets in your food processor or blender and pulse until fine crumbs form. Add sugar and pulse again. Add melted butter and pulse until combined. Press mixture into the bottoms of the ramekins. (You may have some left over, simply discard it if you do)
- Whisk eggs and egg yolks with sugar until light and foamy (3-4 minutes). In a small sauce pan, melt chocolate chips with the butter and stir until smooth. Mix melted chocolate into egg-sugar mixture. Whisk in flour.
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