Best Carla Halls Chocolate Lava Cake Recipes

The Best Chocolate Lava Cakes image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

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.

Carla Hall's Chocolate Lava Cake image

Provided by Joyce Wall @Joyce_W2012

Categories Cakes

Number Of Ingredients 12

12 ounce(s) bittersweet chocolate
1 1/2 cup(s) butter
9 large eggs
2 cup(s) sugar
2 tablespoon(s) pure vanilla extract
3/4 cup(s) flour
1 teaspoon(s) salt
8 - chocolate truffles
- butter, for ramekins
- flour for ramekins
- cocoa powder for ramekins
- powdered sugar for garnish

Steps:

In a small, heavy bottomed saucepan, melt chocolate and butter over low heat. Let chocolate mixture cool. (Alternatively, chocolate and butter may be melted in the microwave. Be careful not to overheat and burn it.)
In a mixer, with the balloon whip attachment, whisk eggs and sugar until thickened and lemon-colored; blend in vanilla. Sift flour and salt together and fold in; blend in chocolate mixture on low speed. Mix until thoroughly blended.
Prepare ramekins by greasing with butter and dusting of flour mixed with some cocoa powder.
Scoop batter into prepared ramekins and push truffle into center of batter. Bake at 400F for 18-20 minutes or until the edges are cooked and the middle is just set. Garnish with sprinkle of powdered sugar.
Variation: For Espresso flavor, add 1 teaspoon instant coffee powder to chocolate-butter mixture as it melts.