Indulge in the decadence of Molten Lava Cakes, a timeless dessert sensation, as we bring you an array of recipes from the renowned Food Network star, Paula Deen. These individual cakes boast a warm, chocolatey center that oozes out upon every blissful bite, contrasting perfectly with their soft and tender exteriors.
Prepare to tantalize your taste buds with Paula Deen's Molten Lava Cakes, a classic recipe that promises a rich and fudgy chocolate experience. For those seeking a delightful twist, her White Chocolate Molten Lava Cakes offer a creamy, velvety center that will leave you craving more. And if you're looking for a gluten-free option, her Gluten-Free Molten Lava Cakes provide the same indulgent experience without compromising on flavor.
But the journey doesn't end there. Discover Paula Deen's Mini Molten Lava Cakes, perfect for individual servings or gatherings, and her Molten Lava Cakes with Raspberry Sauce, where the tartness of raspberries complements the rich chocolate perfectly. And for an extra touch of elegance, her Molten Lava Cakes with Chocolate Ganache elevate the dessert to a whole new level of sophistication.
No matter your preference, Paula Deen's Molten Lava Cakes recipes guarantee an explosion of flavor and a delightful culinary experience. Embark on this delectable journey and treat yourself to a taste of pure bliss.
PAULA DEENS MOLTEN LAVA CAKE
This my first time successfully baking something from scratch! I am 29 weeks pregnant and I was really craving lava cake. My husband said it was "too chocolatey for [his] taste" but I sure like them! My 4 year old thought they were too rich as well; We'll see what my 1 year old thinks when she tries some after dinner tonight!
Provided by Michelle Clare
Categories Chocolate
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425 degrees F
- 2. Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and vanilla.Divide the batter evenly among the custard cups. Place in the oven and bake for about 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
MOLTEN LAVA CAKES
There are a few molten lava cake recipes out there, but in my (and my husband's) opinion, this one is the best. It is terribly easy and I often make these on a weeknight as a special treat for my family. I originally got the recipe from watching Paula Deen but made a bit of a change to suit our family's tastebuds.
Provided by DoubleAs Mom
Categories Dessert
Time 24m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Grease 6 (6-ounce) custard cups.
- Melt the chocolates and butter in the microwave, or in a double boiler.
- Add the flour and sugar to chocolate mixture.
- Stir in the eggs and yolks until smooth.
- Stir in the vanilla.
- Divide the batter evenly among the custard cups.
- Place in the oven and bake for 14 minutes.
- The edges should be firm but the center will be runny.
- Run a knife around the edges to loosen and invert onto dessert plates.
Nutrition Facts : Calories 435.1, Fat 28.8, SaturatedFat 16.8, Cholesterol 226.9, Sodium 211.3, Carbohydrate 41.3, Fiber 1.9, Sugar 29.7, Protein 6.9
MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
- Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
- Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.
MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
- In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
- In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
- Pour into prepared ramekins.
- Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.
MOLTEN LAVA CAKES-FOOD NETWORK- PAULA DEEN
Steps:
- See above
MOLTEN LAVA CAKES
A rich and decadent dessert with a molten chocolate center
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 425 °F. Grease 6 (6 oz) custard cups. Melt chocolates and butter in the microwave or in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla and orange liquor. Divide batter evenly among custard cups. Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate.
CHOCOLATE MOLTEN LAVA CAKES
When my Mom is in a bad mood this is the only dessert that makes her happy. These cakes are warm rich ooey gooey chocolatey heaven.
Provided by Cupcake-Princess
Categories Dessert
Time 28m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
- Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
- Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.
Nutrition Facts : Calories 565.1, Fat 42.5, SaturatedFat 25.4, Cholesterol 237, Sodium 249.5, Carbohydrate 47.5, Fiber 5.1, Sugar 29.8, Protein 9.5
Tips:
- Use good quality chocolate: The quality of the chocolate you use will greatly affect the flavor of your molten lava cakes. Look for a high-quality chocolate with a cocoa content of at least 70%.
- Don't overmix the batter: Overmixing the batter will make the cakes tough. Mix just until the ingredients are combined.
- Chill the batter before baking: Chilling the batter before baking will help the cakes to set up properly and prevent them from spreading too much.
- Bake the cakes until the centers are just set: The cakes should be slightly wobbly in the center when you take them out of the oven. If you overbake them, the centers will be dry.
- Serve the cakes immediately: Molten lava cakes are best served immediately after they are baked, when the centers are still molten.
Conclusion:
Molten lava cakes are a delicious and decadent dessert that is perfect for any special occasion. With a few simple tips, you can easily make these cakes at home. So next time you're looking for a showstopping dessert, give molten lava cakes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love