FLOURLESS CHOCOLATE LAVA CAKE
So decadent yet so simple, you'll be saying 'flour who!?' when you let this sweet lava flow.
Provided by Chateau Ste Michelle
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins.
- Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat.
- Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet.
- Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 38.3 g, Cholesterol 186.7 mg, Fat 38.9 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 23.3 g, Sodium 100.1 mg, Sugar 33.8 g
CHOCOLATE LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
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
INDIVIDUAL CHOCOLATE VOLCANO CAKES (FLOURLESS)
The yummy melted center comes from a Lindt truffle. Delicious served hot with whipped cream. Adapted from a recipe in a Holland America cookbook.
Provided by Paja9203
Categories Dessert
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Lightly butter and flour 4 ramekins or Corel mugs.
- Melt the chocolate, butter and salt in the microwave or a double boiler.
- Let cool 10 minutes.
- Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
- Fold the chocolate into the egg yolks.
- Beat the egg whites until frothy.
- Add 1 tablespoon sugar and beat until stiff, but not dry.
- With rubber spatula, fold the egg whites into the egg yolk mixture.
- Divide about 1/4 of the batter into the 4 ramekins.
- Place a truffle on top in the centre and cover with the remaining batter.
- (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
- Bake for 11 minutes.
- Cool for 5 minutes on a wire rack.
- Run a knife around the sides of the cakes and invert onto plantes.
- Garnish with whipped cream.
CHOCOLATE VOLCANO CAKES
So rich and hevanly! They are a trendy restaurant dessert and have a gooey chocolate inside that oozes out chocolatly goodness!
Provided by Nuttie Moo
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
- Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
- Heat chocolate mixture until melted and set aside to cool slightly.
- Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
- On low speed gradually add the flour and then the chocolate/butter mixture.
- Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
- Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
- Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
- Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
- Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
- If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.
INDIVIDUAL CHOCOLATE LAVA CAKES
A delicious and fun recipe that can be made up to a week prior to the actual baking of them (great for a dinner party). I will say that my first attempt was a failure, but my second attempt turned out beautifully. Lots of fun for a busy get-together to make 'ahead of time'. Serve with a scoop of vanilla ice cream you have your cake & ice cream with a wonderful chocolate syrup! This is a recipe that I got from a PBS television program (but I cannot remember what the name of the show was). Enjoy.
Provided by rosie316
Categories Dessert
Time 38m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425*F.
- Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
- With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Slowly add the chocolate and butter mixture to the egg mixture and combine.
- Add the cake flour and combine.
- Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter). Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking).
- Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. You do not want to over bake these cakes.
- Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!
More about "individual chocolate volcano cakes flourless recipes"
MINI FLOURLESS CHOCOLATE CAKE (5-INGREDIENT RECIPE) | PWWB
From playswellwithbutter.com
5/5 (2)Total Time 40 minsCategory DessertsCalories 624 per serving
- to 350 degrees F. Generously spray 4 8-ounce ramekins with nonstick cooking spray, place on a baking sheet, and set aside.
- Add the chopped chocolate & butter to medium microwave-safe bowl. Microwave in 30-second intervals for 2-3 minutes, mixing well between intervals, until the chocolate is totally melted and smooth.
- Add the eggs, sugar, and salt to a mixing bowl. Use an electric mixer to beat the mixture together, until the eggs are very pale yellow and the sugar & salt are dissolved. This will take 2-3 minutes, so be patient & keep mixing! Temper the egg mixture by folding in about ¼ cup of the warm, melted chocolate, working to ensure the eggs do not scramble. Once combined, gently fold in the remaining chocolate. You want to work carefully here to avoid deflating all of the volume that you just put in the egg mixture!
- Transfer the batter into the prepared ramekins. Bake for 20-25 minutes, until the edges begin to pull away from the ramekins and the tops are set. Remove from the oven and allow to cool in the ramekins for a few minutes before running a knife around the edges to loosen the cake before carefully turning the cakes out on to a plate to cool completely.
FLOURLESS CHOCOLATE LAVA CAKES - THE RECIPE REBEL
From thereciperebel.com
5/5 (3)Total Time 35 minsCategory DessertCalories 435 per serving
- In a heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Halve vanilla bean lengthwise; using tip of sharp knife, scrape seeds into chocolate mixture. Stir to combine. Discard vanilla bean pod or save for another use. Remove chocolate mixture from heat.
- Whisk sugar into chocolate mixture. Whisk in eggs and egg yolks, one at a time. Whisk in cocoa powder and salt. Pour into 12 greased 6-oz (175mL) ramekins; place on rimmed baking sheet. (Make ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
- Bake in 425 F (220 C) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes. Let cool for 3 minutes. Run knife around edges of cakes; turn out onto plates. Garnish with strawberries, and whipped cream (if using).
MINI LAVA CAKES RECIPE FOR TWO - COOKIE AND KATE
From cookieandkate.com
4.8/5 (60)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.
FLOURLESS CHOCOLATE LAVA CAKES RECIPE - SERIOUS EATS
From seriouseats.com
INDIVIDUAL LAVA CAKES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
MINI FLOURLESS CHOCOLATE CAKES - BETTER HOMES & GARDENS
From bhg.com
HOW TO MAKE CHOCOLATE LAVA CAKES - SALLY'S BAKING …
From sallysbakingaddiction.com
MINI FLOURLESS CHOCOLATE CAKES | GIMME SOME OVEN
From gimmesomeoven.com
MINI FLOURLESS CHOCOLATE CAKES - THE BAKER CHICK
From thebakerchick.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM
From americastestkitchen.com
MINI FLOURLESS CHOCOLATE OLIVE OIL CAKES - SIMPLY RECIPES
From simplyrecipes.com
MINI FLOURLESS CHOCOLATE CAKE - SLOANE'S TABLE
From atsloanestable.com
55 BEST GRADUATION CAKE IDEAS FOR THE GRAD IN YOUR LIFE - PARADE
From parade.com
INDIVIDUAL FLOURLESS CHOCOLATE CAKE | ZAVOR®
From zavoramerica.com
MOLTEN CHOCOLATE CAKES - ONCE UPON A CHEF
From onceuponachef.com
FLOURLESS CHOCOLATE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FLOURLESS CHOCOLATE CAKE {EASY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
MOLTEN CHOCOLATE CAKE RECIPE: INDIVIDUAL CHOCOLATE LAVA CAKES
From lakechamplainchocolates.com
ALMOST FLOURLESS CHOCOLATE CAKE RECIPE - THE WASHINGTON POST
From washingtonpost.com
You'll also love