CHILI'S HOT FUDGE MOLTEN LAVA CAKE RECIPE
Now you can make this gooey, chocolate restaurant favorite right at home.
Provided by Camille Beckstrand
Categories Dessert
Time 26m
Number Of Ingredients 9
Steps:
- Spray your pan* with non-stick cooking spray**
- Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon so that the chocolate chips don't get crushed.
- Divide the batter into the 12 molds (or 20-24 if using a muffin tin pan).
- Bake at 350 degrees for 16-18 minutes (don't over bake! You want these to be moist!).
Nutrition Facts : Calories 425 kcal, Carbohydrate 59 g, Protein 5 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 35 mg, Sodium 506 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
COPYCAT CHILI'S MOLTEN LAVA CAKE RECIPE
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
- Whisk in powdered sugar until combined.
- Add 3 eggs and 1 egg yolk, and whisk until combined.
- Add vanilla and flour and mix again.
- Generously spray four 1 cup [oven-safe cups|http://amzn.to/1YehPHM] with cooking spray, and evenly fill with batter.
- Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
- Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
- Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.
Nutrition Facts : Servingsize 1 serving, Calories 2792 kcal, Fat 162 g, SaturatedFat 100 g, Cholesterol 429 mg, Sodium 904 mg, Carbohydrate 331 g, Sugar 265 g, Protein 37 mg
CHILI'S COPYCAT MOLTEN LAVA CAKE RECIPE - (3.8/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. In a microwave safe bowl combine chocolate and butter. Microwave for 1 minute and 20 seconds. Whisk until the chocolate has melted and is smooth. Add the powdered sugar and whisk till combined. Add the 3 WHOLE eggs and 1 egg YOLK, whisk till combined. Add 6 tbsp of flour and whisk until combined again. Liberally spray 4 small (1 cup) custard cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is soft set. Remove from oven and let cool for 2-3 minutes before inverting onto a plate. *If you are using the caramel sauce for under the cake, drizzle a little on the plate before inverting the cake. Top each cake with a scoop of vanilla ice cream and then drizzle on the Magic Shell.
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