Greek Yogurt Chocolate Lava Cake Recipes

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.

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
• Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured.
• Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings.
• Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble.
• As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation.
• Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips.
• Evenly spoon melted chocolate into each indentation.
• Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Oil a 10-12 inch Bunt pan
• n a small saucepan, combine the butter, cocoa powder, espresso powder, salt, and water and put over medium heat.
• Cook until just melted and combined, stirring occasionally.
• Remove from the heat and set aside.
• Combine the flour, sugar, and baking soda in a large bowl and whisk to blend.
• Add half of the melted-butter mixture and whisk until completely blended (it will be very thick).
• Add the remaining butter mixture and whisk to combine.
• Add the eggs one at a time, whisking each to blend completely before adding the next.
• Whisk in the Greek yogurt and vanilla until smooth.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
• Let the cake cool in the pan for 15 minutes and then invert onto a rack
• Once the cake has cooled to room temperature, drizzle with chocolate glaze.
• CHOCOLATE GLAZE DIRECTIONS:
• Combine all ingredients in a saucepan.
• Heat over medium heat, stirring constantly, until the chocolate is melted.
• Remove from heat and let cool and thicken for 5-10 minutes (or until the glaze reaches your desired consistency).
• Then drizzle over the chocolate cake.