LAVA CAKE
The best chocolate lava cake recipe I've ever had. Serve topped with powdered sugar or vanilla ice cream.
Provided by Nikki Bell
Categories Desserts Cakes Chocolate Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 34.5 g, Cholesterol 183.8 mg, Fat 50.4 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 30.5 g, Sodium 259.8 mg, Sugar 17.4 g
DOUBLE-CHOCOLATE LAVA CAKE (WHITE WHOLE WHEAT FLOUR)
This awesome chocolate dessert separates into two layers as it bakes; one turns into a yummy fudge sauce and the other a moist cake. Serve it warm topped with vanilla, coffee or dulce de leche cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.
- Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.
- Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.
Nutrition Facts : Calories 300, Carbohydrate 54 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg
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
DOUBLE CHOCOLATE LAVA BABY CAKES WITH PRALINE SAUCE
Make and share this Double Chocolate Lava Baby Cakes With Praline Sauce recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
- Meanwhile, prepare Praline Sauce, cover and keep warm until needed. In a heavy medium saucepan combine sugar, brown sugar and dark colored corn syrup. Stir in whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce
- In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
- Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
- Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately.
Nutrition Facts : Calories 723.8, Fat 46.7, SaturatedFat 25.7, Cholesterol 289.2, Sodium 216.2, Carbohydrate 71.8, Fiber 3.5, Sugar 56.9, Protein 8
More about "double chocolate baby lava cakes recipes"
HOW TO MAKE CHOCOLATE LAVA CAKES - SALLY'S …
From sallysbakingaddiction.com
4.9/5 (123)Category Dessert
- Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
MINI LAVA CAKES RECIPE FOR TWO - COOKIE AND …
From cookieandkate.com
4.8/5 (57)Calories 458 per servingCategory Dessert
- Preheat the oven to 450 degrees Fahrenheit, assuming you will be baking these lava cakes right away (see notes for make-ahead option).
- Prepare your muffin tin by heavily buttering only two of the cups (one on the center outside edge, the other on the opposite). See photos for reference and be sure to coat them well. Then sprinkle some cocoa powder into the buttered cups. Turn and tap the tin over the sink to lightly coat the insides of the cups with the powder. Set the tin aside.
- Place the butter in a medium heat-safe mixing bowl and melt it in the microwave (alternately, gently melt it over low heat on the stove and then remove it from the heat). Add the chocolate to the bowl and stir until melted (if the chocolate won’t melt on its own, gently warm the mixture in the microwave in 30-second intervals, stirring after each, or over very low heat on the stovetop). Set aside.
- Crack one egg and pour the egg white into a bowl for later use* or discard it. Pour the yolk into another medium-to-large mixing bowl. Crack the second egg into the yolk bowl (both the white and the yolk). Add the sugar, vanilla and salt. Beat the mixture with a whisk until foamy and pale, about 1 to 2 minutes.
CHOCOLATE LAVA CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Total Time 22 minsCategory Dessert, CakeCalories 568 per serving
BEST AND EASIEST CHOCOLATE LAVA CAKE RECIPE
From averiecooks.com
EASY CHOCOLATE MOLTEN LAVA CAKES | GIMME …
From gimmedelicious.com
MOLTEN CHOCOLATE LAVA CAKES (VIDEO)
From natashaskitchen.com
HOW TO MAKE DOUBLE CHOCOLATE LAVA CAKES - DAYS OF JAY
From daysofjay.com
5/5 (7)Total Time 30 minsCategory Sweet ThingsCalories 737 per serving
KETO CHOCOLATE LAVA CAKE RECIPE (20 MIN!) | WHOLESOME YUM
From wholesomeyum.com
CHOCOLATE LAVA CAKE - PREPPY KITCHEN
From preppykitchen.com
RECIPE: HOW TO MAKE THE BEST DAMN CHOCOLATE LAVA CAKE IN YOUR LIFE
From bakestarters.com
THE EASIEST CHOCOLATE LAVA CAKE EVER (NO EGGS!) - BAKING ENVY
From bakingenvy.com
BEST CHOCOLATE LAVA CAKE RECIPE - HOW TO MAKE CHOCOLATE LAVA …
From thepioneerwoman.com
CHOCOLATE LAVA CAKE RECIPE - RACHEL COOKS®
From rachelcooks.com
CHOCOLATE LAVA CAKE FOR TWO | RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
CHOCOLATE LAVA CAKES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
DOUBLE CHOCOLATE LAVA CAKES | DIRT CHEAP RECIPES
From budget101.com
You'll also love