Best 3 Chocolate Lava Sundaes Recipes

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Indulge in a symphony of flavors with our delectable Chocolate Lava Sundaes, where rich, molten chocolate hearts burst forth from a crispy cookie crust, creating an explosion of taste in every bite. These heavenly treats are not just any dessert; they are an experience that will tantalize your taste buds and transport you to a realm of pure bliss. With three irresistible variations – Classic Chocolate, Salted Caramel Chocolate, and Peanut Butter Chocolate – there's a flavor adventure waiting for every palate. Prepare to be captivated by the symphony of textures and flavors as you embark on a culinary journey that will leave you craving more.

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

THE BEST CHOCOLATE LAVA CAKES



The Best Chocolate Lava Cakes image

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
  • Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
  • Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
  • With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
  • Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
  • Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHOCOLATE LAVA CAKES



Chocolate Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
  • Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
  • Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

CHOCOLATE LAVA CAKE FOR TWO



Chocolate Lava Cake for Two image

Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.

Provided by Yossy Arefi

Categories     for two, cakes, custards and puddings, dessert

Time 25m

Yield 2 servings

Number Of Ingredients 9

3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
3 tablespoons granulated sugar, plus more for the ramekin
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 tablespoons all-purpose flour
Confectioners' sugar, to serve (optional)

Steps:

  • Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
  • 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
  • In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
  • Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
  • Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
  • Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 1 gram

Tips:

  • Ensure your chocolate is high quality and contains at least 70% cocoa solids for a rich, intense flavor.
  • Use unsalted butter to control the saltiness of the lava cakes and adjust to your preference.
  • Do not overmix the batter, as this can result in tough, dense lava cakes. Mix just until the ingredients are combined.
  • Allow the lava cakes to cool slightly before serving to prevent the center from spilling out.
  • Top the lava cakes with your favorite toppings, such as vanilla ice cream, whipped cream, or fresh berries.
  • For a gluten-free option, use gluten-free flour in place of all-purpose flour.
  • To make ahead, prepare the lava cakes and refrigerate them for up to 24 hours before baking. When ready to serve, bake from the refrigerator, adding a few extra minutes to the baking time.

Conclusion:

Indulge in the ultimate chocolatey delight with these irresistible chocolate lava sundaes. Featuring a warm, molten chocolate center encased in a rich chocolate cake, these sundaes are elevated with a scoop of creamy vanilla ice cream and decadent chocolate sauce. With their easy-to-follow recipe and customizable toppings, these lava cakes are a versatile dessert that will satisfy any sweet tooth. Experiment with different flavor combinations and presentations to create a unique and memorable dessert experience. Whether you're celebrating a special occasion or simply craving a sweet treat, these chocolate lava sundaes are sure to impress and delight.

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