Spicy Lava Cakes Food

LAVA CAKES

Steps:

• Heat oven to 400°F.
• Grease and flour seven, six ounce ramekins or custard cups.
• In sauce pan melt chocolate and butter until smooth, stirring constantly.
• In medium bowl, combine eggs and syrup.
• Beat with electric mixer till foamy.
• Gradually beat in sugar till light and thickened (about 2 minutes).
• Add flour and chocolate mixture stirring just enough blend all ingredients.
• Fill cups to 3/4 full, then place ramekins on cookie sheet.
• Bake at 400°F for about 11-15 minutes.
• They should just form a top crust.
• Cool for 5 minutes and then invert onto plate.
• Dust tops with powdered sugar and serve with ice cream.

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.

LAVA CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.
• Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.

QUESO CORNBREAD LAVA CAKES

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.

SPICED CHOCOLATE MOLTEN CAKES

Steps:

• Preheat oven to 425°. In a microwave, melt butter and chocolate; stir until smooth. Stir in wine and vanilla., In a small bowl, beat the egg, egg yolk and confectioners' sugar until thick and lemon-colored. Beat in the flour, ginger and cinnamon until well blended. Gradually beat in butter mixture., Transfer to 2 greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 10-12 minutes., Remove from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with additional confectioners' sugar. Serve immediately.

SPICY LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the ganache: Bring a medium pot of water to a simmer over medium-high heat. Set a heatproof bowl over the water (don't let it touch the water) and add the chocolate, stirring occasionally, until melted. Once melted, add the heavy cream and whisk to combine. Set the bowl aside and allow ganache to cool to room temperature.
• For the cake base: Prepare the ramekins by melting 1 tablespoon butter in a small saucepan (or in the microwave) and use a pastry brush to butter the bottom and sides of six 8-ounce ramekins. Add a spoonful of cocoa powder to each, shaking and rotating to evenly coat all sides of the ramekins; tap out excess. Set the prepared ramekins on a baking sheet and set aside.
• Set a new bowl over the double boiler. Add the chocolate and remaining 2 sticks butter and let melt, stirring occasionally, until completely smooth. Remove from the heat.
• In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs, egg yolks and sugar until just combined. Add the chocolate-butter mixture and continue to whisk on medium-low speed until the batter is velvety and completely mixed.
• Add the flour, cinnamon and cayenne and whisk until fully incorporated.
• Fill the ramekins about one-quarter of the way. Add 1 to 2 tablespoons of the ganache to the center of the batter in each ramekin, then top with more batter so each ramekin is three-quarters full. Refrigerate the ramekins for 20 minutes prior to baking.
• Bake until the sides are set, 14 to 15 minutes. A toothpick inserted in the middle should come out coated with hot ganache.
• Cool for 1 minute then invert the ramekins onto serving plates; wait 10 seconds before lifting to unmold. Gently tap the ramekins and lift straight up to remove.
• Top each cake with few raspberries and dust with confectioners' sugar before serving. Serve immediately while still warm.