Best Chocolate Souffle Lava Cake Melting Heart Recipes

CHEF JOHN'S CHOCOLATE LAVA CAKE

Steps:

• Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
• Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
• Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
• Stir melted chocolate mixture into egg and sugar mixture until combined.
• Sift cocoa powder into the mixture; stir to combine.
• Sift flour and salt into the mixture; stir to combine into a batter.
• Stir vanilla extract into the batter.
• Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
• Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
• Refrigerate 30 minutes.
• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
• Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
• Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)

Steps:

• Preheat the oven to 400°. Grease each soufflé ring or ramekin (3 inches in diameter x 2 inches tall) with butter and then dust with cocoa. You will need 4 to 6 ramekins depending on how big yours are.
• To make the soufflé batter, microwave chocolate and butter in the microwave in 30 second intervals stirring in between until melted and smooth. Set aside.
• Combine sugar and cornstarch in a mixing bowl. Add in the chocolate/butter mixture and mix until combined. In a small bowl, whisk the eggs. Add eggs to chocolate mixture and mix at low speed until mixture is smooth and sugar dissolved. Chill in fridge until ready to be used. This can be kept in the fridge for up to 10 days.
• Fill each ring mold or ramekin with batter ¾ of the way full. Bake on top oven rack for 15-25 minutes; the time will depend on your oven and size of ramekins. You just want to make sure the tops are set but the middle is still gooey. Since every oven is different, it might be smart to test one. Remove baking sheet from oven. Use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. You can serve it with a scoop of ice cream, whipped cream, or by itself.

ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)

Steps:

• To make the soufflé batter, combine sugar and cornstarch in a mixing bowl.
• In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan.
• Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined.
• Add eggs and mix at low speed until mixture is smooth and sugar dissolved.
• Pour into a bowl and refrigerate overnight.
• Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top.
• Fill each ring mold or ramekin with soufflé batter ¾ of the way full.
• Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey.
• Remove baking sheet from oven.
• Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs.
• Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish.
• Sprinkle with powdered sugar if desire.
• Serve immediately.
• Left over batter can be refrigerated for up to 10 days.

CHOCOLATE SOUFFLE / LAVA CAKE ( MELTING HEART )

Steps:

• 1. Prepare ten 100ml metal mold by applying a layer of olive oil to the interior of the mold Pour some bread flour into the mold and shake and roll the mold to coat the bottom and sides with bread flour. Then freeze the molds. 2. Bring some water to boil in a pot. Once the water boils, reduce the heat until just simmers. Place a small metal bowl over the pot to form a double boiler 3. Melt chocolate and butter in the double boiler. Once the chocolate has melted, turn off the heat, since chocolate is very easily burned. Stir chocolate and butter to help them melt, then set it aside and let it cool down. 4. Beat egg yolks and whole eggs with suger with a electric mixer until its colour turn pale with stiff peak. 5. Mix a large dollop of your egg mixture into the chocolate until very smooth. Now fold the chocolate mixture gently into the egg mixture. 6. Gradually fold in the flour. 7. Bring the molds out from the freezer. Fill up the molds with flour mixture in 3/4 full. Put immediately into the freezer about 1/2 an hour to let them solidify. Then transfer them into large air tight container and keep it in the fridge. ( if you are not going to bake them right away ) 8. Preheat oven in 200C / 375F Fan-assist / convection oven. Bake for 8 -12 mins ( the time may varies from mold size, or bake directly from frozen ) until the cake raised with a thin crust on top and it feels soft at the centre. 9.Let it cool briefly and take put of the mold and serve on the plate.

FALLEN CHOCOLATE SOUFFLE MINI CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
• Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
• Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
• Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.