Does anyone know the recipe to a hot chocolate lava cake?

I tried it at a restaurant and I want to see if I can try and make it.

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  1. Chocolate Lava Cake
    Cake Batter:

    1 ¾ lb. Semi sweet chocolate
    1 lb. Sweet butter
    1 tbl. Vanilla
    12 eggs separated
    6 oz. Flour sifted
    ½ tsp. Salt
    ½ tsp. Baking powder
    ½ lb. Sugar
    Ganache:

    ½ lb. Semi sweet chocolate
    ¾ cup heavy cream
    ¼ cup butter
    Melt over hot water bath. mix well and pour in a pan so to be 1 inch deep. ( loaf pan maybe). Cool until firm and cut into 10 one inch cubes.

    Cake preparation:

    Melt chocolate over water bath and cool to room temp. add vanilla and egg yolks one at a time and whisk until smooth. Beet egg whites with salt, baking powder, and sugar to soft peaks. Fold flour into chocolate and then fold in egg whites 1/3 at a time. Grease and dust with cocoa 10 ea. 4 oz. Ramekins fill almost to th top and bake at 375 for 10 to 15 min until cake is done pull out of oven and push chocolate cube into top center of cake about half way in. Flip and eat or cool and micro-wave to heat later.
  2. 1 box chocolate cake mix
    2 cups heaping hot magma

    mix chocolate cake mix according to instruction

    place hot magma into high temprature pot.

    pour chocolate cake batter over hot magma

    wait 20 min till fully baked.

    let cool for 1 hr then throw cake into your enemy's car windshield.

    enjoy.
  3. Molten Lava Cakes

    1 C. semi-sweet chocolate chips
    1/2 C. butter
    3 eggs
    3 egg yolks
    1 (15.8-oz.) pkg. Pillsbury Thick 'n Fudgy Double Chocolate Deluxe Brownie Mix

    Preheat oven to 400* F. Grease 12 (2 3/4x1 1/4" nonstick muffin cups. In medium bowl (microwave safe) microwave chocolate chips & butter on HIGH for 45-60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.

    In large bowl, combine eggs and egg yolks; beat @ high speed for 4-6 minutes or until foamy & doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture. Divide batter evenly into greased muffin cups (Cups will be full). Bake at 400*, 10-14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.

    To serve...when cakes are cooling, drizzle chocolate syrup from packet onto individual plates. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Decorate each serving with strawberry and/or mint sprig. Serve with ice cream. 12 SERVINGS

    Chocolate lava cakes Recipe
    ---------- Recipe via Meal-Master (tm) v8.05

    Title: Chocolate Lava Cakes
    Categories: Cakes, Chocolate
    Yield: 8 servings

    Chocolate lava filling:
    3 oz Bittersweet chocolate
    ; finely chopped
    Or semisweet chocolate
    6 tb Whipping cream
    1 tb Light corn syrup
    1 ts Vanilla
    Cakes:
    8 oz Bittersweet chocolate
    ; finely chopped
    1/4 c Hot coffee or water
    1 1/2 ts Vanilla
    3/4 c All-purpose flour
    1/8 ts Salt
    1/2 c Unsalted butter; softened
    1/2 c Sugar
    3 lg Eggs; separated
    Topping:
    Cocoa powder for the tops
    Ice cream or custard sauce
    ; for serving

    These individual chocolate cakes have a soft center of
    chocolate fudge that erupts in a rich, dark puddle from the
    warm cakes. They're best served just out of the oven.
    For the filling, line a plastic ice cube tray with a large
    piece of plastic wrap. With your fingers, gently poke the
    plastic down into eight of the cubes so they are fully
    lined with plastic. Melt the chocolate with the cream and
    corn syrup; whisk until smooth. Add the vanilla, set aside
    to cool until tepid. Fill the eight lined ice cube cups
    with the chocolate; freeze at least 4 hours, or cover and
    freeze up to a month. For the cakes, place rack in center
    of oven and heat to 425~.

    Chart House Lava Cake
    From Chart House Restaurant
    Makes 5 servings

    3/4 cup (1 1/2 sticks) plus 2 tablespoons butter, plus extra for buttering
    the cups, all at room temperature (see note)
    Granulated sugar for dusting the cups
    7 ounces chopped bittersweet chocolate (Chart House uses Callebaut)
    2 teaspoons Godiva chocolate liqueur
    5 egg yolks
    2 eggs
    2 cups sifted powdered sugar
    3 cups sifted all-purpose flour
    Vanilla ice cream
    Chocolate sauce

    Spray five 9-ounce souffle cups with nonstick cooking spray. Butter each cup and dust with granulated sugar.

    Melt the butter and chocolate in the top of a double-boiler over hot water. Stir in the chocolate liqueur.

    Place the egg yolks and eggs in the bowl of a heavy-duty mixer fitted with a wire whip. Beat the eggs on low speed while slowly pouring the melted chocolate into the bowl.

    Place the powdered sugar and flour in a sifter and sift over the chocolate mixture. Beat the mixture on high speed until well-blended.

    Divide the mixture among the prepared souffle cups. Cover with plastic wrap and refrigerate until ready to bake.

    Preheat the oven to 375 degrees. If baking from room temperature, bake for 15 to 18 minutes. If baking from refrigerator temperature, bake for 25 to 28
    minutes or until the top of the cake is firm and dry. Allow to stand for 3 minutes before unmolding from cups. Serve hot with vanilla ice cream and warm chocolate sauce.

    Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

    Chocolate Lava Cake (Cake Mix)

    1 (18 ounce) box chocolate cake mix
    1 cup Hellmann's mayonnaise (use only mayo for this)
    1 cup water
    3 eggs
    1 1/2 teaspoons cinnamon
    2 (3 1/2 ounce) instant chocolate pudding mix
    2 cups water
    2 cups milk
    1/3 cup sugar

    Not the one? See other Chocolate Lava Cake (Cake Mix) Recipes
    Mixer Cakes
    Lighter Fare Cakes
    Eggs/Dairy Cakes
    Sweet Cakes
    Set oven to 350 degrees.
    Grease a 13 x 9-inch baking dish.
    In a mixing bowl using an electric mixer beat the cake mix with the mayo, water, eggs and cinnamon for 30 seconds on low speed.
    Increase speed to medium and beat for 2 minutes.
    pour the batter into prepared baking pan.
    In a medium bowl combine the two packages of pudding mix with 2 cups water, 2 cups milk and 1/3 cup sugar; beat on low speed until blended.
    Pour on top of the cake batter.
    Bake for about 50-60 minutes, or until a toothpick inserted along edge comes out clean.
    Serve warm.
  4. Chocolate Cabernet Lava Cakes



    A Decadent Treat for Chocolate Lovers!
    4 ounces semisweet chocolate
    1/2 cup butter (plus more for buttering dishes)
    1 Tablespoons Cabernet Sauvignon
    1 Teaspoons vanilla
    1 cups confectioners sugar
    2 eggs
    1 egg yolks
    6 Tablespoons flour
    1/4 teaspoon ground ginger
    1/2 teaspoon saigon cinnamon


    1. Butter 4 6oz. custard cups.
    2. In a medium bowl combine the chocolate and the butter. Melt in microwave. 3. Blend in wine, vanilla, and sugar..
    4. Whisk eggs and egg yolks and add to the chocolate mixture.
    5. Stir in the flour, cinnamon, and ginger.
    6. Butter the 4 custard dishes and spoon mixture into dishes.
    7. Bake at 425 degrees for 15 minutes. The sides should be firm but centers soft.
    8. Cool slightly for a few minutes.
    9. Gentlely remove cakes from dishes. Set on serving plates. Sprinkle with powdered sugar and drizzle with thin lines of chocolate syrup.



    This will make 4 servings.
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