LAVA CAKES
This is so rich and decadent. It is pretty enough for a dinner party, but my kids start running around w/pure joy when they see the ramekins come out of the cupboard! If you don't over bake them the centers should be like hot fudge. YUM.
Provided by startnover
Categories Dessert
Time 26m
Yield 7 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 386.6, Fat 33.2, SaturatedFat 19.9, Cholesterol 141.2, Sodium 164.5, Carbohydrate 26.1, Fiber 5.6, Sugar 14.7, Protein 8.2
FRENCH VANILLA CAPPUCCINO CHEESECAKE
Posted in response to a request to use some of that yummy flavored creamer. I love the taste of this in a cheesecake. Gives it a really rich taste
Provided by TishT
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter.
- Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
- Bake 5 minutes.
- Beat cream cheese and French Vanilla Liquid Coffee Creamer in large mixer bowl until creamy.
- Combine eggs and instant coffee in medium bowl; stir until coffee is dissolved.
- Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined.
- Pour into crust.
- Bake for 45-50 minutes or until edges are set but center still moves slightly.
- Microwave morsels in medium, microwave-safe bowl on Medium-High power for 1 minute; stir.
- Microwave at additional 10-20 second intervals, stirring until smooth.
- Stir in sour cream.
- Spread over top of cheesecake.
- Bake 10 minutes.
- Cool completely in pan on wire rack.
- Refrigerate for several hours or overnight.
Nutrition Facts : Calories 524.8, Fat 40.6, SaturatedFat 24.2, Cholesterol 165.8, Sodium 353.3, Carbohydrate 32.1, Fiber 0.6, Sugar 19.8, Protein 9.8
INDIVIDUAL CHOCOLATE LAVA CAKES
A chocolate volcano!! for chocolate lovers, this small treat can be served with vainilla ice cream and raspberry for an more elegant look.
Provided by Red Butterfly
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To make centers, melt 1/2 bar (2oz) chocolate 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°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate 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 just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
- Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven 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 275.5, Fat 22.1, SaturatedFat 13, Cholesterol 187.7, Sodium 31.8, Carbohydrate 16.2, Fiber 0.1, Sugar 11.3, Protein 3.7
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
GLUTEN-FREE MINI LEMON LAVA CAKES
This light, lemony cake is filled with a liquid white chocolate center. A special technique helps both to lighten the rice flour and make it bond without gluten. Dad's a celiac, and this is one of his favorite cake recipes.
Provided by FutureVizions
Categories Dessert
Time 45m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
- In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
- Add remaining baking powder and mix well. Sift flour.
- In another bowl, mix butter, remaining milk and sugars until well blended.
- Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
- Whisk in flour mixture, and beat until smooth.
- Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
- Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
- Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
- Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
- Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
- Spread frosting over cakes, and garnish with half a lemon slice.
Nutrition Facts : Calories 426.1, Fat 7.9, SaturatedFat 4, Cholesterol 6.4, Sodium 237.5, Carbohydrate 85.8, Fiber 0.8, Sugar 70.5, Protein 4.6
MINI VANILLA TEA CAKES
This was the recipe included with my Williams-Sonoma mini tea cake pan. I haven't tried it yet, but wanted to post it on Zaar because I will inevitably lose the hard copy before I have a chance to make these :-) The recipe seems quite involved but the result looks beautiful and impressive!
Provided by Crystal
Categories Low Protein
Time 40m
Yield 60 tea cakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- Cakes:.
- Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess.
- To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds.
- Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl.
- add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute.
- Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
- Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles.
- Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
- Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
- If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half.
- Glaze:.
- To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached.
- Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze.
- Let the glaze dry completely, about 1 hour, before serving.
- Variations:.
- Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla.
- Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.
Nutrition Facts : Calories 325.4, Fat 5.6, SaturatedFat 3.3, Cholesterol 34.8, Sodium 68.7, Carbohydrate 66.7, Fiber 0.2, Sugar 57.2, Protein 2.5
FRENCH VANILLA MOCHA
My husband and I have spent hours trying to create coffeehouse drinks. This is the closest we've come. You can use any creamer to change the taste. -Lori Stickling, Bloomington, Illinois
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Divide coffee granules and chocolate syrup between two mugs; set aside. In a small microwave-safe bowl, combine milk and coffee creamer. Microwave, uncovered, on high for 1-2 minutes or until hot. Ladle into mugs; stir until coffee granules are dissolved. Serve immediately.
Nutrition Facts : Calories 274 calories, Fat 12g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 116mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 7g protein.
MINI CHOCOLATE LAVA CAKES
Make and share this Mini Chocolate Lava Cakes recipe from Food.com.
Provided by joanna.l.wilson
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
- Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
- Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
- Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.
Nutrition Facts : Calories 421.2, Fat 15.7, SaturatedFat 5.9, Cholesterol 23.2, Sodium 303.9, Carbohydrate 67.8, Fiber 2.4, Sugar 46.4, Protein 4.8
CHOCOLATE LAVA CAKES WITH PISTACHIO CREAM
A flourless chocolate mini cake with a gooey chocolaty center. This concoction is topped of with pistachio butter. This is a Cooking Light recipe and the cake itself has only 7.7 grams of fat! The cakes need to chill for 2 hours before baking.
Provided by Dawn399
Categories Dessert
Time 54m
Yield 12 lava cakes
Number Of Ingredients 12
Steps:
- Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
- Place pistachios in a food processor and process until a crumbly paste forms.
- This will create pistachio butter.
- Combine 1/4 cup of pistachio butter,1 1/4 cup sugar (you'll have 1/2 cup left over),cocoa, eggs, egg whites and place in a double boiler or heavy sauce pan.
- Stir well with a whisk and add bittersweet chocolate.
- Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
- Remove from heat and add baking powder and vanilla.
- Stir with a whisk until smooth.
- Spoon batter into muffin cups and chill for 2 hours.
- Pistachio Butter: Prepare pistachio butter while cakes are chilling.
- Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
- Pulse 3-4 times.
- Add milk and salt and process until smooth.
- Strain solids out of mixture into a small sauce pan.
- Bring to a boil, then reduce heat and simmer for@ 4 minutes.
- Chill pistachio butter while cooking lava cakes.
- Preheat oven to 450°F.
- Bake cakes for 9 minutes or until almost set.
- Centers will be gooey.
- Let cool for 5 minutes.
- Invert cake on a dessert plate and spoon pistachio butter over cake.
- May top with powdered sugar.
Nutrition Facts : Calories 205.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 36.9, Sodium 124.1, Carbohydrate 34.1, Fiber 1.6, Sugar 31.2, Protein 5.8
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4.7/5 (3)Total Time 41 minsCategory DessertCalories 357 per serving
- Preheat oven to 400°F. Generously butter four cups of a standard-sized muffin tin (in a two-by-two square arrangement) and sprinkle each with a bit of granulated sugar to coat the bottoms and sides.
- Add the butter and chocolate chips to a small saucepan and heat over low heat, stirring until the mixture is melted and smooth. Remove saucepan from heat and let it cool for a few minutes.
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