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 CHOCOLATE CAKE
Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.
Provided by Mark Bittman
Categories quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram
GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES
A special occasion deserves a special dessert. This lava cake oozes with rich indulgent chocolate that will surely impress your guests.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
- Form into 6 balls; refrigerate until needed.
- To make cake, heat oven to 400 degrees F.
- Spray six 4-ounce ramekins or custard cups with cooking spray.
- Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
- With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
- Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
- Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
- Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 32.4 g, Cholesterol 250.4 mg, Fat 34.5 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 20.3 g, Sodium 46.3 mg, Sugar 22.3 g
CHOCOLATE LAVA CAKE FOR TWO
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Provided by Yossy Arefi
Categories for two, cakes, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
- 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
- In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
- Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 1 gram
DOUBLE CHOCOLATE LAVA BABY CAKES
Dense chocolate cake hides a rich torrent of caramel in this pint-size dessert.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups. Place souffle 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 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. Makes 6 servings.
- Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup 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.
Nutrition Facts : Calories 717.1 calories, Carbohydrate 71.4 g, Cholesterol 283.6 mg, Fat 48.2 g, Fiber 3.3 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 227.6 mg, Sugar 57.4 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 LAVA BABY CAKES
Steps:
- 1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semi-sweet chocolate over low heat, stirring constantly. Remove from heat and cool.
- 2. Meanwhile, prepare Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup 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. Cover and keep warm until needed.
- 3. 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.
- 4. 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.
- 5. 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 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 a sweetened whipped cream. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "double chocolate lava baby cakes recipes"
HOW TO MAKE CHOCOLATE LAVA CAKES - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (126)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.
CHOCOLATE LAVA CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Total Time 22 minsCategory Dessert, CakeCalories 568 per serving
MOLTEN CHOCOLATE LAVA CAKES FOR TWO - LIVE WELL BAKE …
From livewellbakeoften.com
EASY MOLTEN CHOCOLATE LAVA CAKES FOR TWO - BAKER BY …
From bakerbynature.com
BEST AND EASIEST CHOCOLATE LAVA CAKE RECIPE - AVERIE …
From averiecooks.com
MINI LAVA CAKES RECIPE FOR TWO - COOKIE AND KATE
From cookieandkate.com
4.8/5 (64)Uploaded Feb 25, 2022Category DessertPublished Feb 14, 2021
CHOCOLATE LAVA CAKE FOR TWO | RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
DOUBLE-CHOCOLATE LAVA MUFFINS RECIPE | ALTON BROWN
From altonbrown.com
DOUBLE CHOCOLATE OATMEAL LAVA CAKE RECIPE | TRUVíA® - U.S. ENGLISH
From truvia.com
MOLTEN CHOCOLATE BABYCAKES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CHOCOLATE LAVA CAKE - PREPPY KITCHEN
From preppykitchen.com
DOUBLE CHOCOLATE LAVA BABY CAKES RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
RECIPE FOR DOUBLE CHOCOLATE LAVA BABY CAKES - HINDS …
From hindsjerseyfarm.com
HOW TO MAKE DOUBLE CHOCOLATE LAVA CAKES - DAYS OF JAY
From daysofjay.com
DOUBLE CHOCOLATE LAVA CAKE | CALLEBAUT
From callebaut.com
You'll also love