Best 2 Butter Lava Cake Recipe By Tasty Recipes

Indulge in the ultimate chocolate experience with our delectable Butter Lava Cake recipe, a symphony of rich flavors and textures that will tantalize your taste buds. This molten chocolate cake boasts a crispy outer shell that yields to a velvety smooth, warm chocolate center, creating an explosion of decadence in every bite.

Accompanying this divine dessert are three additional recipes that cater to various dietary preferences and skill levels. For those seeking a gluten-free alternative, our Gluten-Free Butter Lava Cake offers the same irresistible taste and texture, crafted with a blend of almond flour and cornstarch. If you're short on time, our Quick and Easy Butter Lava Cake provides a simplified version that delivers the same indulgent experience with minimal effort. And for those with a penchant for experimenting, our Advanced Butter Lava Cake recipe takes your baking skills to the next level, featuring a sophisticated flavor combination of chocolate, coffee, and orange zest.

No matter your dietary preferences or culinary expertise, our Butter Lava Cake recipes offer a delightful treat that will impress and satisfy. Prepare to embark on a journey of chocolatey bliss with these irresistible creations.

Check out the recipes below so you can choose the best recipe for yourself!

COOKIE BUTTER LAVA CAKES RECIPE BY TASTY

Cookie Butter Lava Cakes Recipe by Tasty image

Here's what you need: speculoos cookies, brown sugar, heavy cream, large egg yolks, large eggs, granulated sugar, vanilla extract, all purpose flour, nonstick cooking spray, vanilla ice cream, caramel sauce, speculoos cookie

Provided by Tikeyah Whittle

Categories Bakery Goods

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

40 speculoos cookies, such as Lotus Biscoff
¼ cup brown sugar
¾ cup heavy cream
2 large egg yolks
2 large eggs
⅓ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup all purpose flour, plus more for dusting
nonstick cooking spray, for greasing
vanilla ice cream, for serving
caramel sauce, for serving
speculoos cookie, for serving

Steps:

Make the cookie butter: In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. You should have about 1 cup.
Make the lava cakes: Preheat your oven to 375°F (190°C) and place a rack on the lower third of the oven.
In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy. Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.
Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.
Bake the lava cakes for 14-15 minutes, or until the edges are set and the center still jiggles slightly.
Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates. Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed speculoos cookies. Serve immediately.
Enjoy!

Nutrition Facts : Calories 1108 calories, Carbohydrate 128 grams, Fat 63 grams, Fiber 3 grams, Protein 18 grams, Sugar 71 grams

LAVA CAKE

Lava Cake image

The best chocolate lava cake recipe I've ever had. Serve topped with powdered sugar or vanilla ice cream.

Provided by Nikki Bell

Categories Desserts Cakes Chocolate Cake Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup butter, cut into 8 pieces
6 ½ (1 ounce) squares semisweet chocolate, finely chopped
3 eggs, room temperature
⅓ cup white sugar
4 teaspoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 pinch salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.
Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 34.5 g, Cholesterol 183.8 mg, Fat 50.4 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 30.5 g, Sodium 259.8 mg, Sugar 17.4 g

Tips:

For the perfect lava center, use high-quality chocolate with a cocoa content of at least 60%. Dark chocolate works best, but you can also use semisweet chocolate.
Make sure the butter is at room temperature before creaming it with the sugar. This will help to create a smooth and creamy batter.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cakes in individual ramekins or muffin cups. This will help to ensure that they cook evenly.
Bake the cakes until the tops are set but the centers are still molten. A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
Let the cakes cool for a few minutes before serving. This will help to prevent the lava center from spilling out.

Conclusion:

These butter lava cakes are the perfect dessert for any occasion. They're rich, decadent, and easy to make. Follow these tips to ensure that your cakes turn out perfectly every time.