How do you make a good Molton lava Chocolate cake?
It is a cake with warm melted chocolate on the inside.
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- 4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. 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. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
This was so easy and delicious. It is essentially a cake batter that you don't let cook completely, so when you put your fork in, the inside oozes chocolate. so delicious
- INGREDIENTS:
5 - 6 ounces dark chocolate
6 tablespoons butter
1/2 cup sugar
2 eggs
1/2 cup flour
Optional: Whipped or ice cream
PREPARATION:
Preheat oven to 400 degrees F. Lightly grease four 4-ounce custard cups. In double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lighly 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. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice cream.
- the two recipes above look great. I would suggest a nice raspberry puree to go with them, and be sure and dust them with powdered sugar, then a little cocoa powder on top of it.
If you want an easy way to get this Sam's Club sells a molten lava chocolate cake already made and in the freezer section that is great. As a matter of fact, I suspect it is from the same factory that makes it for a lot of the nicer restaurants.
- Chocolate Lava Cake with Cherry Sauce and Vanilla Ice Cream
INGREDIENTS:
* 6 ounces bittersweet or semisweet chocolate, chopped or chips
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
* 6 tablespoons unsweetened cocoa powder
* 3/4 cup sugar
* 6 large egg yolks
* 3 large eggs
* 2 tablespoons all-purpose flour
* 1 16-ounce bag frozen pitted dark sweet cherries, thawed
* 1/2 cup sugar
* 1/4 teaspoon ground cinnamon
* 1 tablespoon Grand Marnier (optional)
* Vanilla ice cream
PREPARATION:
Makes 6 individual servings.
Preheat oven to 350° F. Butter 6 4-ounce ramekins or muffin tins.
Make the cherry sauce by combining the cherries, 1/2 cup sugar, and 1/4 teaspoon cinnamon in a sauce pan.
Cook over medium heat until the sugar melts, stirring occasionally. Continue to cook for another 5 minutes then remove from heat. Stir in the Grand Marnier and set aside.
Make the chocolate lava cakes.
Place a medium bowl over a pot of simmering water or heat a double boiler over medium-high heat. Add the chocolate and butter. Stir occasionally until the chocolate and butter has melted. Stir together until well combined. Remove from heat.
In another bowl, whisk together the sugar and cocoa powder. Whisk the sugar and cocoa mixture into the melted chocolate. Whisk the egg yolks and whole eggs together, then whisk the eggs into the chocolate and sugar mixture. Sprinkle the flour over the chocolate mixture, then fold the flour in with a rubber spatula.
Divide the chocolate mixture evenly between the 6 ramekins or muffin tins. Place in oven.
Bake for approximately 9 to 10 minutes. The outside of the cake will form a crust like any other cake, but the center of the cake should remain a thick liquid. Watch the tops of the cake to see how done they are. Touch the top of the cake with your finger. When done, you should be able to press down slightly on the cake and have it spring back but when you insert a toothpick into the cake, the toothpick should come out with wet batter on it. The trick is to cook the cakes as little as possible for a liquid center yet long enough that a firm cake-like exterior forms that won't fall apart when you take it out of the pan.
Remove cakes from oven and let cool in pan for 10 minutes. Loosen the edges of the cakes with a paring knife and invert onto dessert plates. Serve warm with cherry sauce and a scoop of vanilla ice cream.
Chocolate lava cakes can also be made ahead of time. Place them in an air tight container or wrap them in plastic after they've cooled. Refrigerate until needed. When ready to serve, microwave the cakes for approximately 30 seconds, depending on the power of your microwave oven.
------------------Dark Chocolate Molten Lava Cakes
INGREDIENTS:
* 5 - 6 ounces dark chocolate
* 6 tablespoons butter
* 1/2 cup sugar
* 2 eggs
* 1/2 cup flour
* Optional: Whipped or ice cream
PREPARATION:
Preheat oven to 400 degrees F. Lightly grease four 4-ounce custard cups. In double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lighly 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. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice cream.
---------------Chocolate Molten Lava Cakes
3 ounces semisweet chocolate
1/2 cup best foods mayonnaise
1/2 cup granulated sugar
6 tablespoons all-purpose flour
2 large eggs
1/4 teaspoon vanilla extract
confectioners' sugar
1. Line bottom of 5 ramekin or custard cups with muffin cups or a round waxed paper, then grease; set aside.
2. Microwave chocolate at HIGH 45 seconds or untill melted. Add Mayonnaise and stir untill smooth. With whisk, beat in sugar and flour, then eggs and vanilla. Evenly spoon into ramekins.Freeze for 5 minutes.
3. Preheat oven to 425. Bake for 13 minutes or untill edges are firm but centers are slightly soft.(Dont over bake.) On wire rack, cool 5 minutes. Sprinkle with confectioners' sugar. Serve immediatly.
- Hi. Try this, for a wonderful Molten Chocolate Cake/ Lava Cake,
Ingredients -
3/4 cup butter
6 ounces semisweet chocolate pieces (1 cup)
1 recipe Praline Sauce (see below)
3 eggs
3 egg yolks
1/3 cup sugar
1 1/2 teaspoons vanilla
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/3 cup pecan halves, toasted
Directions-
1. Preheat oven to 400 degrees F.
2. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups.
Place souffle dishes or custard cups in a shallow baking pan and set pan aside.
3. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly.
4. Remove from heat and cool.
Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
5. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric beater on high for 4- 5 minutes or until thick and lemon colored.
6. Beat in cooled chocolate mixture on medium speed.
7. Sift flour and cocoa over chocolate mixtureand beat on low speed till combined.
Divide batter evenly into prepared dishes or cups.
8. Bake for 10 minutes.
Pull both the cakes out of oven.
9. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
Slowly spoon about 1 tablespoon Praline Sauce into center of each cake.
10. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates.
11. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin.
12. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately.
Praline Sauce: 1. In a heavy saucepan combine 1/2 cup of sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup.
2. Stir in 1/2 cup whipping cream.
3. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar.
4. Reduce heat. Cook, uncovered for 10 minutes or till thickened, stirring occasionally. Makes 1 cup.
This recipe would serve 6. Enjoy!!
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