Best Molten Lava Cake With Whipped Cream Recipes

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ELEVATED MOLTEN LAVA CAKES



Elevated Molten Lava Cakes image

While these molten lava cakes are perfect just as they are, we're sharing a few tips to really take them over the top. The suggested toppings are either made ahead or take no time at all to complete. Just make sure to have everything ready, because once the cakes are out of the oven, they should be served right away.

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 1

One 10.4-ounce box molten lava cake mix (plus required ingredients)

Steps:

  • Prepare and bake 2, 4 or 6 lava cakes according to the package directions. Have ready one or more of the following toppings:
  • Spun Sugar: Combine 1 1/4 cups granulated sugar, 1/4 cup corn syrup and 1/4 cup water in a medium pot over medium-high heat. Cook to 300 degrees F on a candy thermometer. Let cool to 275 degrees F. Position 2 wooden spoons 2 feet apart on similar-size bowls with their handles sticking out over the edge by 6 inches. Put newspaper or foil on the counter below the spoons. Dip a fork in the sugar syrup and flick it back and forth over the spoon handles to create many long thin threads. Repeat 3 or 4 times, then gently gather up the threads and put them on a baking sheet. Repeat with the remaining sugar until all of it is spun. Place each lava cake in the middle of a serving plate, dust with confectioners' sugar and top with some of the spun sugar.
  • Cherry Sauce: Combine 2 cups (about 8 ounces) pitted fresh cherries, 1/4 cup granulated sugar, 1 tablespoon cherry liqueur, such as Luxardo, and 1/2 cup water in a medium saucepan and bring to a boil. Reduce to a simmer and cook until the cherries are very soft, about 10 minutes. Puree in a blender and pour through a fine-mesh strainer; discard any solids left in the strainer. Transfer to a squeeze bottle and chill until ready to use (up to 1 day). Squeeze cherry sauce dots all over each serving plate and place a lava cake in the middle. Top with French vanilla ice cream and serve with a couple of fresh cherries.
  • S'mores: Place each lava cake in the middle of a serving plate. Top with about 2 tablespoons marshmallow creme and use a kitchen blowtorch to toast the creme until golden. Insert a square of dark chocolate and a shard of graham cracker in the creme.
  • Coffee Whipped Cream: Combine 1/2 cup cold heavy cream and 2 tablespoons coffee-flavored liqueur, such as Kahlua, in a medium bowl and beat with an electric mixer on medium speed until stiff peaks form. Place each lava cake in the middle of a serving plate and sprinkle with unsweetened cocoa and confectioners' sugar. Top with the flavored whipped cream and several chopped chocolate-covered espresso beans.

MOLTEN LAVA CAKES



Molten Lava Cakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 12

2 sticks butter, unsalted, plus more for ramekins
4 teaspoons sugar
1/2 teaspoon ground cinnamon
Pinch cayenne
Pinch nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar
6 large eggs
6 large egg yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 400 degrees F.
  • Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
  • In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
  • In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
  • Pour into prepared ramekins.
  • Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

MOLTEN LAVA CAKES | A FOOL PROOF RECIPE



Molten Lava Cakes | a Fool Proof Recipe image

With their slightly hardened outer shell and their delightfully gooey center, these Molten Lava Cakes make a wonderfully rich desert for a special occasions. Chocolate lovers beware!

Provided by Clever Cooking

Categories     Dessert

Time 27m

Yield 6 serving(s)

Number Of Ingredients 6

6 ounces semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup flour

Steps:

  • Heat oven to 450 degrees.
  • Grease bottoms and sides of six 6-oz custard cups and dust with cocoa.
  • In a saucepan, melt chopped chocolate and butter over low heat. Cool slightly.
  • In a large bowl, beat whole eggs and egg yolks until well blended. Add powdered sugar and mix together. Stir in flour, then add the cooled chocolate mixture and stir until combined.
  • Pour batter into custard cups and place on a baking sheet.
  • Bake 12 to 14 minutes, or until sides are set and centers are still soft (tops will be puffed and cracked).
  • Remove from oven and let stand for 3 minutes.
  • Run a small knife or metal spatula around the inside of the cups to loosen the cakes from the edges. Turn cakes out onto serving plates.
  • Serve plain or with a dusting of powdered sugar. Or kick it up another notch by serving with ice cream or whipped cream and fresh berries for an extra element of yum.
  • Watch the how to make Molten Lava Cakes video here: https://www.youtube.com/watch?v=kiQpfsFKkyc.

Nutrition Facts : Calories 486.9, Fat 28.4, SaturatedFat 16.3, Cholesterol 216.7, Sodium 178.2, Carbohydrate 56.5, Fiber 2, Sugar 45, Protein 6.8

MOLTEN CHOCOLATE CAKE



Molten Chocolate Cake image

This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream, for serving

Steps:

  • Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  • Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  • To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

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