LAVA CUP CAKES RECIPES

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EASY MOLTEN CHOCOLATE LAVA CAKES MADE IN A MUFFIN TIN ...



Easy Molten Chocolate Lava Cakes Made In A Muffin Tin ... image

These molten chocolate lava cakes are truly amazing! Gooey melted hot chocolate flowing out of the fudgy chocolate cake, OMG OMG OMG! These lava cakes are so easy to make using a simple muffin tin, perfect for beginners!

Provided by MelanieCooks.com

Categories     Dessert

Total Time 14 minutes

Prep Time 5 minutes

Cook Time 9 minutes

Yield 12

Number Of Ingredients 7

2 cups semi-sweet chocolate chips
1 cup 2 sticks butter
1/2 cup flour
1 cup powdered sugar
1/4 tsp salt
4 eggs
4 egg yolks

Steps:

  • Preheat the oven to 425F. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter.
  • Put butter and the chocolate chips in a microwave-safe bowl. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture in smooth.
  • Whisk the eggs and egg yolk in a large bowl until combined. Add the flour, salt, powdered sugar and melted chocolate and butter. Mix everything until combined.
  • Spoon the batter into the muffin cups.
  • Put the muffin tin in the oven and bake for 9 minutes. Do not overcook, since you want the chocolate inside to be liquid.
  • Take the chocolate lava cakes out of the oven. Let stand for 3 minutes.
  • Put a large cutting board over the muffin tin and quickly invert it so the muffin tin is upside down. Bang the muffin cups with your fist to help release the molten lava cakes. Slowly lift the muffin tin, releasing the lava cakes onto the cutting board.
  • Transfer the chocolate lava cakes to the individual plates and serve immediately.

CHOCOLATE LAVA CAKE FOR TWO RECIPE - NYT COOKING



Chocolate Lava Cake for Two Recipe - NYT Cooking 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

Total Time 25 minutes

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//schema.org, Calories 528, UnsaturatedFatContent 13 grams, CarbohydrateContent 53 grams, FatContent 35 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 20 grams, SodiumContent 165 milligrams, SugarContent 43 grams, TransFatContent 1 gram

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