Best 8 Molten Lava Cakes Recipes

CHOCOLATE MOLTEN LAVA MUG CAKES

Steps:

• In gallon-size resealable food-storage plastic bag, combine cake mixes; seal bag and shake well to mix.
• To make 1 mug cake, spray microwavable mug (about 12 oz) with cooking spray. Place 3 tablespoons dry cake mixture into mug. Add 2 tablespoons water; stir well to blend. Place 3 chocolate bar rectangles (not overlapping) on top of cake batter in mug. Microwave uncovered on High 45 seconds to 1 minute or until cake is slightly moist on top. Do not overcook, or cake will be dry. Let stand 1 minute. Turn upside down onto serving plate, or eat out of mug. Top with whipped topping, if desired.
• Repeat step 2 to make up to 20 mug cakes.

INDIVIDUAL MOLTEN LAVA CAKES

Steps:

• Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
• Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
• Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
• Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

MOLTEN LAVA CAKES - GLUTEN FREE

Steps:

• Preheat over to 400.
• Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
• Melt the chocolate and butter.
• Whisk together the eggs, sugar and salt.
• Mix these all the above mentioned together.
• Add the flour, whisk till combined (do not over-whisk).
• Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
• Take out of oven and let sit for 10 more minutes.
• Enjoy!
• You can dust them with icing sugar and serve with icecream and your favorite berries.
• I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
• These microwave well the next day!

NUTS FOR YOU CHOCOLATE MOLTEN LAVA CAKES

Steps:

• Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute 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 and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.
• Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
• TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

CHOCOLATE MOLTEN LAVA CAKES

Steps:

• 1. Preheat the oven to 400F.
• 2. Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
• 3. Place the chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
• 4. Stir the sugar and flour into the chocolate mixture.
• 5. Add in the eggs and mix until smooth.
• 6. Pour the batter into the four cups, they should be about 1/2 full. Place the baking cups on a baking sheet.
• 7. Bake for 16-18 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes. Be careful as ramekins may still be hot. Serve immediately.

MOLTEN LAVA CAKES - CAROB

Steps:

• Preheat oven to 425°F.
• Grease four oven-safe custard cups and place all four on a baking sheet.
• In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine.
• Add whole eggs and egg whites and whisk.
• Add icing sugar and stir.
• Add in flour and stir.
• Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup!
• Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate.
• If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries.
• Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.

MOLTEN LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F. In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside. Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes. Pour the melted chocolate in the egg mixture and mix well. Blend in the flour, just until combined. Butter and lightly sugar 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess sugar. Divide the batter among the molds. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours, then bring them back to room temperature before baking. Bake the molten chocolate on a sheet tray for 8 to 10 minutes, the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream. Cook's Note: Instead of coating the molds with sugar, you can use crushed pistachios or other nuts.

MOLTEN CHOC LAVA CAKES

Steps:

• RASPBERRY COULIS: Put all the ingredients in a food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids. Discard the seeds. Taste and add more sugar or lemon juice if needed. Cover and refrigerate until ready to serve. VANILLA CRÈME FRAÎCHE: Put the cream in a large bowl and beat with an electric mixer until soft peaks form. Add the crème fraîche, vanilla, almond extract, and granulated sugar and beat until medium peaks form. Refrigerate while you make the chocolate cakes. MOLTEN CHOCOLATE CAKES: Preheat the oven to 400 degrees. Butter eight 4 to 6-ounce ramekins or individual muffin cups. In the top of a double boiler, combine the chocolate and butter and place over barely simmering water. Stir until melted. Remove from the heat and let cool slightly. In a large bowl, beat the eggs and yolks until frothy. Add the sugar and continue beating until doubled in volume. Beat in the flour. Divide the batter among the ramekins. Bake until the sides are set but the center remains soft, 11 to 14 minutes. NOUGATINE TUILES: Preheat the oven to 350 degrees and line 2 baking sheets with Silpats™ (silicone mats). In a medium saucepan, combine the butter, corn syrup, and confectioners' sugar. Place over medium heat and bring to a simmer, whisking, and simmer for 1 minute. Stir in the almonds and remove from the heat. Drop teaspoons of the mixture onto the baking sheets about 3 inches apart. Spread out thinly with the back of a spoon. Bake until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly on the baking sheets. Pat the tuiles with paper towels to remove excess butter, carefully remove from the baking sheet with a metal spatula, and place on a plate alongside the chocolate cakes.