ELEVATED MOLTEN LAVA CAKES
While these molten lava cakes are perfect just as they are, we're sharing a few tips to really take them over the top. The suggested toppings are either made ahead or take no time at all to complete. Just make sure to have everything ready, because once the cakes are out of the oven, they should be served right away.
Provided by Food Network Kitchen
Categories dessert
Number Of Ingredients 1
Steps:
- Prepare and bake 2, 4 or 6 lava cakes according to the package directions. Have ready one or more of the following toppings:
- Spun Sugar: Combine 1 1/4 cups granulated sugar, 1/4 cup corn syrup and 1/4 cup water in a medium pot over medium-high heat. Cook to 300 degrees F on a candy thermometer. Let cool to 275 degrees F. Position 2 wooden spoons 2 feet apart on similar-size bowls with their handles sticking out over the edge by 6 inches. Put newspaper or foil on the counter below the spoons. Dip a fork in the sugar syrup and flick it back and forth over the spoon handles to create many long thin threads. Repeat 3 or 4 times, then gently gather up the threads and put them on a baking sheet. Repeat with the remaining sugar until all of it is spun. Place each lava cake in the middle of a serving plate, dust with confectioners' sugar and top with some of the spun sugar.
- Cherry Sauce: Combine 2 cups (about 8 ounces) pitted fresh cherries, 1/4 cup granulated sugar, 1 tablespoon cherry liqueur, such as Luxardo, and 1/2 cup water in a medium saucepan and bring to a boil. Reduce to a simmer and cook until the cherries are very soft, about 10 minutes. Puree in a blender and pour through a fine-mesh strainer; discard any solids left in the strainer. Transfer to a squeeze bottle and chill until ready to use (up to 1 day). Squeeze cherry sauce dots all over each serving plate and place a lava cake in the middle. Top with French vanilla ice cream and serve with a couple of fresh cherries.
- S'mores: Place each lava cake in the middle of a serving plate. Top with about 2 tablespoons marshmallow creme and use a kitchen blowtorch to toast the creme until golden. Insert a square of dark chocolate and a shard of graham cracker in the creme.
- Coffee Whipped Cream: Combine 1/2 cup cold heavy cream and 2 tablespoons coffee-flavored liqueur, such as Kahlua, in a medium bowl and beat with an electric mixer on medium speed until stiff peaks form. Place each lava cake in the middle of a serving plate and sprinkle with unsweetened cocoa and confectioners' sugar. Top with the flavored whipped cream and several chopped chocolate-covered espresso beans.
MOLTEN LAVA CAKES
There are a few molten lava cake recipes out there, but in my (and my husband's) opinion, this one is the best. It is terribly easy and I often make these on a weeknight as a special treat for my family. I originally got the recipe from watching Paula Deen but made a bit of a change to suit our family's tastebuds.
Provided by DoubleAs Mom
Categories Dessert
Time 24m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Grease 6 (6-ounce) custard cups.
- Melt the chocolates and butter in the microwave, or in a double boiler.
- Add the flour and sugar to chocolate mixture.
- Stir in the eggs and yolks until smooth.
- Stir in the vanilla.
- Divide the batter evenly among the custard cups.
- Place in the oven and bake for 14 minutes.
- The edges should be firm but the center will be runny.
- Run a knife around the edges to loosen and invert onto dessert plates.
Nutrition Facts : Calories 435.1, Fat 28.8, SaturatedFat 16.8, Cholesterol 226.9, Sodium 211.3, Carbohydrate 41.3, Fiber 1.9, Sugar 29.7, Protein 6.9
MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
- In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
- In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
- Pour into prepared ramekins.
- Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.
INDIVIDUAL MOLTEN LAVA CAKES
These are so quick and easy. I make them after dinner that way they are nice and gooey. You will need 4 small ramekins. My oven is weird so I cook for maybe 9 minutes I check often to mke sure they are still jiggly. After remving from oven I run a knife around the edges before unmolding. I use a combination of dark and semi sweet chocolate
Provided by wicked cook 46
Categories Dessert
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
- Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
- Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
- Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.
MOLTEN LAVA CAKES
Make and share this Molten Lava Cakes recipe from Food.com.
Provided by Krazed_Kesh
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and chocolate together in pan and stir.
- Add sugar, egg, vanilla extract and stir.
- Add flour and whisk together then put in little cupcake tins.
- Bake at 400°F for 8-10 minutes.
Nutrition Facts : Calories 395.8, Fat 32, SaturatedFat 19.2, Cholesterol 115.9, Sodium 121.6, Carbohydrate 30.9, Fiber 6.8, Sugar 13.3, Protein 9.2
MOLTEN LAVA CAKES - CAROB
I'm always adapting chocolate recipes into carob recipes - the result of an allergy to cocoa! This makes a delicious, moist lava cake, like a brownie on the outside and full of fudgey gooey goodness on the inside.
Provided by megan_bozman
Categories Dessert
Time 23m
Yield 4 individual mini cakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Grease four oven-safe custard cups and place all four on a baking sheet.
- In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine.
- Add whole eggs and egg whites and whisk.
- Add icing sugar and stir.
- Add in flour and stir.
- Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup!
- Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate.
- If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries.
- Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.
Nutrition Facts : Calories 423.5, Fat 27.4, SaturatedFat 5.5, Cholesterol 200.2, Sodium 305.1, Carbohydrate 39.5, Fiber 0.3, Sugar 29.6, Protein 5.8
IDAHOAN MOLTEN LAVA CAKES
This recipe for Molten Lava Cake proves that Idahoan Mashed Potatoes don't have to be saved for just savory applications!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
- In a double boiler, melt the chocolate and butter.
- Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
- Remove from heat and cool.
- In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
- Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
- Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
- Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
- Let them rest a few minutes before serving. The center may sink a little - don't worry.
- Run a thin knife around the inside edge to help release the cakes.
- Top with powdered sugar and whip cream.
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