MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 8 cakes
Number Of Ingredients 11
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.
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
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.
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
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