Best Individual Chocolate Volcano Cakes Flourless Recipes

FLOURLESS CHOCOLATE LAVA CAKE

Flourless Chocolate Lava Cake image

So decadent yet so simple, you'll be saying 'flour who!?' when you let this sweet lava flow.

Provided by Chateau Ste Michelle

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 35m

Yield 6

Number Of Ingredients 5

Ingredients

8 ounces 70% bittersweet chocolate, finely chopped
12 tablespoons cold unsalted butter, cut into cubes
4 large eggs
½ cup granulated sugar
⅛ teaspoon salt

Steps:

Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins.
Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat.
Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet.
Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 38.3 g, Cholesterol 186.7 mg, Fat 38.9 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 23.3 g, Sodium 100.1 mg, Sugar 33.8 g

CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM(ATK)

Chocolate Volcano Cakes With Espresso Ice Cream(ATK) image

Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.

Provided by Coppercloud

Categories Dessert

Time 31m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 pints coffee ice cream, softened
1 1/2 tablespoons finely ground espresso
10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins
1 1/2 cups granulated sugar (10.5 ounces, plus more for dusting the ramekins)
8 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
2 tablespoons cornstarch
3 large eggs, at room temperature
4 large egg yolks, at room temperature
2 teaspoons Grand Marnier (or other orange-flavored liqueur)
confectioners' sugar, for dusting the cakes

Steps:

FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.).
FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside.
Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.).
Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.

Nutrition Facts : Calories 512.3, Fat 29.4, SaturatedFat 17.3, Cholesterol 222.6, Sodium 85.5, Carbohydrate 60.5, Fiber 2, Sugar 54.4, Protein 7.3

CHOCOLATE VOLCANO CAKES

Chocolate Volcano Cakes image

So rich and hevanly! They are a trendy restaurant dessert and have a gooey chocolate inside that oozes out chocolatly goodness!

Provided by Nuttie Moo

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 tablespoons unsalted butter
6 ounces chocolate
3 large egg yolks
3 large eggs
1/2 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder

Steps:

Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
Heat chocolate mixture until melted and set aside to cool slightly.
Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
On low speed gradually add the flour and then the chocolate/butter mixture.
Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.