Warm Delights Minis Molten Chocolate Cake Copycat Food
MINI CHOCOLATE LAVA CAKES
Make and share this Mini Chocolate Lava Cakes recipe from Food.com.
Provided by joanna.l.wilson
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
- Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
- Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
- Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.
Nutrition Facts : Calories 421.2, Fat 15.7, SaturatedFat 5.9, Cholesterol 23.2, Sodium 303.9, Carbohydrate 67.8, Fiber 2.4, Sugar 46.4, Protein 4.8
IRRESISTIBLE CHOCOLATE CAKE
This is from the Sampson Eagon Inn. It's a little bit a work, but really worth it. True chocolate nirvana!
Provided by Mirj2338
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt.
- In another bowl, cream butter with 1 cup sugar.
- Beat eggs, one at a time, into creamed butter.
- Then beat in cocoa mixture.
- In a separate bowl, sift together flour, salt and baking soda.
- Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended.
- Fold in chocolate chips.
- Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder.
- Bake for approximately one hour or until tester comes out clean.
- Cool cake on a rack before removing from pan.
- For the Glaze---------------.
- Break chocolate into bits.
- Place double boiler over, not in, a pan of hot water.
- Add chocolate, cream, butter and Kahlua.
- Cover tightly and heat for a few minutes, stir until completely melted and smooth.
- Transfer to stainless steel bowl and cover.
- Keep at room temperature.
- Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center.
- Refrigerate until glaze is firm.
- Then repeat with remaining glaze.
- Refrigerate again to allow second layer of glaze to firm up.
- Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half.
- Or just accent with fresh flowers in center and around the sides.
- Best served the next day.
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