Best Molten Chocolate Lava Cake Recipes

GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE

Steps:

• 4- 6 ounce ramekins or creme brulee dishes.
• Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
• When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
• You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
• Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
• To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
• You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE

Steps:

• 1. 4- 6 ounce ramekins or creme brulee dishes. 2. Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar. 3. When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray. 4. You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it. 5. Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny. 6. To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert. 7. You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

NO-SUGAR MOLTEN CHOCOLATE LAVA CAKE (SALLYE)

Steps:

• 1. Heat oven to 425º F. Lightly spray or butter 8 to 12 each 6 ounce oven safe glass custard dishes. Line baking sheet with parchment paper and set cups on it; set aside
• 2. ***IMPORTANT: USE STEVIA PRODUCT THAT STATES ON PACKAGE IT IS A ONE FOR ONE REPLACEMENT FOR SUGAR.
• 3. You will need a double boiler, or a larger pan to boil water in and a smaller pan to hold the ingredients. Place water in lower part of double boiler or larger pan and bring to a gentle boil.
• 4. Place chocolate and butter in top part of double boiler or smaller pan and set pan over boiling water. Stir chocolate and butter with wooden spoon until butter and chocolate are melted and well blended. Stir Stevia into chocolate mixture until blended. Remove from heat.
• 5. Mix in half of flour with chocolate mixture; set aside.
• 6. In a separate small bowl, whisk the three eggs until frothy.
• 7. Stir eggs into chocolate; then add vanilla and remaining flour. Using wooden spoon, mix until well blended.
• 8. Pour batter equally into custard cups. Place in preheated oven and bake for 9-11 minutes.
• 9. Remove from oven. NOTE: CENTERS WILL BE SOFT BUT SIDES OF CAKE WILL BE DONE.
• 10. Invert cups upside down immediately onto individual serving plates. Wait 3 to 5 minutes, tap cups gently to release cakes and remove cups.
• 11. Serve warm with a large scoop of Blue Bell homemade vanilla ice cream and a drizzle (or more) of hot fudge sauce.
• 12. Yo doggies, Nirvana!

SINGLE SERVING DOUBLE CHOCOLATE MOLTEN LAVA CAKE

Steps:

• Spray coffee cup or small ramekin with cooking spray, set aside.
• in small bowl add all dry ingredients and mix together very well. Add milk and extract.
• Place 1/2 of batter into coffe cup. Place frosting on top of batter. Add remaining batter. Cook in microwave 45 seconds to 1 minute depending on your microwave. Enjoy. There will be space at the top of the cake after cooking. You can add ice cream, or fresh fruit and whipped cream if desired. To make a Black Forest molten cake decrease chocolate frosting to 1 tablespoon and add 1 tablespoon all fruit cherry preserves, jelly or jam. For a different flavor you can substitute almond extract or peppermint extract for the vanilla.
• If you prefer you can bake at 350 for 10 to 12 minutes.

MOLTEN CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 350F 1. Melt chocolate on low flame in a double-boiler. When melted, take off flame and... 2. Stir in diced butter until it melts. 3. In another bowl, beat eggs and sugar, until it starts to whiten. 4. Stir melted chocolate into egg/sugar mix, then stir in flour. 5. Butter 4 individual ramekins and pour chocolate batter. 6. Bake for 10-12 minutes.

MOLTEN CHOCOLATE LAVA CAKE

Steps:

• 1. Preheat oven to 425 degrees. Spray 4 custard cups with Pam and place on cookie sheet. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
• 2. Stir in Sugar until well blended. Whisk in eggs & egg yolks. Stir in flour & divide between cups
• 3. Bake 13 - 14 minutes until sides are firm & center is soft. Let stand 1 minute. Invert cakes on dishes & top with whipped cream or Ice cream.