Chocolate Lava Cake With Caramel Recipes

Steps:

• Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.) ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
• In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie). Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
• Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
• Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
• Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners' sugar; garnish with raspberries and serve immediately.

Steps:

• In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
• Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
• Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.

Steps:

• 1. Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.) ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
• 2. In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie). Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
• 3. Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
• 4. Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
• 5. Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners' sugar; garnish with raspberries and serve immediately
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Steps:

• Prepare 6 to 8 ramekins by brushing them with soft butter and then dusting with the cocoa powder. Make sure to tap out all the excess cocoa powder.
• Melt chocolate with cubed butter in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Alternatively, melt chocolate and butter in microwave on low.
• Combine brown sugar and flour in bowl. Mix melted chocolate with eggs, followed by flour and sugar, Divide mixture between ramekins 3/4 full. Preheat oven to 350 degrees.
• Make caramel filling: Sprinkle a thin layer of sugar over bottom of a heavy-bottomed pan and place on medium heat. Once sugar starts to melt, add some more sugar. Repeat a couple of times until all the sugar has melted. Continue heating the caramel, swirling it around in pan (do not stir). When caramel is almost a Coca-Cola color, add cream and salt (be careful as caramel may splatter). Cook until temperature reaches 226 degrees, or until caramel coats the back of a spoon, then pour into a dish and leave to cool a little.
• Once caramel is cool, transfer to a piping bag fitted with a small round nozzle, or to a heavy-duty food bag (just snip off corner to use). Pop the nozzle into the middle of the chocolate mixture in each ramekin and squirt in the filling. The mixture will rise almost to the top.
• Bake in preheated oven for 15 to 20 minutes, or until edges are firm and the centers slightly runny. Test by inserting a toothpick in the center; it should come out wet. Leave to rest for 2 minutes before turning the cakes out of the ramekins onto plates. Serve immediately.

Steps:

• Butter six 8-ounce ramekins and dust with sugar; set aside.
• In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
• Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
• In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
• Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
• Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.