CHOCOLATE MOLTEN LAVA CAKES
Dig into a rich and delicious Chocolate Molten Lava Cake and cue the ooey-gooey centers. This molten lava cake recipe makes 8 servings to savor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1/2 cake each
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Butter 4 small custard cups; place on baking sheet.
- Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
- Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 95 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 22 g, Protein 4 g
CHOCOLATE MOLTEN LAVA CAKES
When my Mom is in a bad mood this is the only dessert that makes her happy. These cakes are warm rich ooey gooey chocolatey heaven.
Provided by Cupcake-Princess
Categories Dessert
Time 28m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
- Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
- Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.
Nutrition Facts : Calories 565.1, Fat 42.5, SaturatedFat 25.4, Cholesterol 237, Sodium 249.5, Carbohydrate 47.5, Fiber 5.1, Sugar 29.8, Protein 9.5
CHOCOLATE MOLTEN LAVA MUG CAKES
Cook up a mugful of divine chocolate goodness in the microwave in just 1 minute! Keep the mix on hand to indulge in this dessert delight--perfect for slumber parties, after-school snacks or in your dorm room.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- In gallon-size resealable food-storage plastic bag, combine cake mixes; seal bag and shake well to mix.
- To make 1 mug cake, spray microwavable mug (about 12 oz) with cooking spray. Place 3 tablespoons dry cake mixture into mug. Add 2 tablespoons water; stir well to blend. Place 3 chocolate bar rectangles (not overlapping) on top of cake batter in mug. Microwave uncovered on High 45 seconds to 1 minute or until cake is slightly moist on top. Do not overcook, or cake will be dry. Let stand 1 minute. Turn upside down onto serving plate, or eat out of mug. Top with whipped topping, if desired.
- Repeat step 2 to make up to 20 mug cakes.
Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Mug Cake, Sodium 290 mg, Sugar 12 g, TransFat 0 g
NUTS FOR YOU CHOCOLATE MOLTEN LAVA CAKES
Make and share this Nuts for You Chocolate Molten Lava Cakes recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.
- Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.
- Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
- TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
Nutrition Facts : Calories 426.8, Fat 28.6, SaturatedFat 15.8, Cholesterol 158, Sodium 203.6, Carbohydrate 41.2, Fiber 1.8, Sugar 31.7, Protein 5.7
CHOCOLATE MOLTEN LAVA CAKES
Provided by Catherine McCord
Categories Cake Chocolate Dessert Kid-Friendly Quick & Easy Weelicious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400F.
- 2. Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
- 3. Place the chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
- 4. Stir the sugar and flour into the chocolate mixture.
- 5. Add in the eggs and mix until smooth.
- 6. Pour the batter into the four cups, they should be about 1/2 full. Place the baking cups on a baking sheet.
- 7. Bake for 16-18 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes. Be careful as ramekins may still be hot. Serve immediately.
DARK CHOCOLATE MOLTEN LAVA CAKES
Categories Cake Chocolate Dessert Low Carb Quick & Easy
Number Of Ingredients 6
Steps:
- Preparation: Preheat oven to 400 degrees F. Lightly grease four 4-ounce custard cups. Microwave chocolate and butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done. Run knife around edge and invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice cream.
EASY CHOCOLATE MOLTEN LAVA CAKES
Easy Chocolate Lava Cakes are mini cakes with a warm center of fudge and topped with a big scoop of vanilla ice cream!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, add the cake mix, water, vegetable oil and eggs. Beat with a hand mixer, on low speed for 2 minutes.
- Grease a Texas-size muffin tin. (The Texas-size pans usually come in 6-cup pans) Fill each cup 2/3 full of cake batter. This recipe makes 9 cakes, so you will have leftover batter if you only have one pan. OR after the first batch is done baking, let pan cool then clean. Use remaining batter in 3 of the cups and bake.Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
- Let cakes cool for 10 minutes in pan, then take a knife and loosen the edges. Carefully remove cakes from the pan, and place on a wire rack to cool completely.
- Once cooled, take a knife and slice the 'dome' off the top of the cakes, so they are flat. Once the tops are flat, turn the cakes upside down. Using a sharp paring knife, cut out a 1-inch circle out of the center of the bottom (now the top) of each cake. The hole should be at least 1-inch deep. Scoop out the chunk of cake and discard. Repeat this process with all the cakes.
- Warm the hot fudge in the microwave according to its directions. Spoon 2 Tablespoons of fudge into each of the holes in the cakes. Store the cakes in a sealed container in the freezer for at least 3 hours before serving.
- When ready to serve, take one cake and place on a microwave-safe plate. Heat for 30 seconds. Remove from microwave and top with one big scoop of vanilla ice cream, then drizzle on Magic shell. Serve and enjoy!
NUTS FOR YOU CHOCOLATE MOLTEN LAVA CAKES
This recipe is adapted from Kraft and can be made a day ahead.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.
- Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.
- Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
- TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
CHOCOLATE MOLTEN LAVA CAKES
These chocolate molten lava cakes are such an indulgent treat! Perfect for a special occasion, yet easy enough for every day. You'll love the deep chocolate flavor and the warm liquid center!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F, and mist six 4-ounce ramekins with non-stick spray.
- Place the butter and chocolate chips in a large microwave-safe bowl, and microwave in 30-second increments, stirring, until completely melted.
- Add the powdered sugar, and stir until smooth.
- Stir in the eggs and yolks, one at a time, until completely incorporated.
- Stir in the vanilla.
- Add the flour, cocoa, and salt, and stir until blended.
- Transfer the batter to the prepared ramekins, and bake for 16 to 20 minutes, or until set around the edges but still wobbly in the centers.
- Cool for 20 minutes, then invert the cakes onto serving plates and dust with powdered sugar.
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