Lava Cakes Recipes

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.

Steps:

• Heat oven to 400°F.
• Grease and flour seven, six ounce ramekins or custard cups.
• In sauce pan melt chocolate and butter until smooth, stirring constantly.
• In medium bowl, combine eggs and syrup.
• Beat with electric mixer till foamy.
• Gradually beat in sugar till light and thickened (about 2 minutes).
• Add flour and chocolate mixture stirring just enough blend all ingredients.
• Fill cups to 3/4 full, then place ramekins on cookie sheet.
• Bake at 400°F for about 11-15 minutes.
• They should just form a top crust.
• Cool for 5 minutes and then invert onto plate.
• Dust tops with powdered sugar and serve with ice 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:

• Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.

Steps:

• Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
• Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
• Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

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.

Steps:

• Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
• Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins.
• Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream.

Steps:

• Preheat oven to 400 degrees F.
• Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
• Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
• Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
• Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
• Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
• Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.

Steps:

• Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
• Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
• Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
• Stir melted chocolate mixture into egg and sugar mixture until combined.
• Sift cocoa powder into the mixture; stir to combine.
• Sift flour and salt into the mixture; stir to combine into a batter.
• Stir vanilla extract into the batter.
• Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
• Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
• Refrigerate 30 minutes.
• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
• Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
• Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

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.