RECIPE FOR CHOCOLATE LAVA CAKE RECIPES

Name: Slow-Cooker Chocolate Lava Cake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 12 servings.
Ingredients: 1 package devil's food cake mix (regular size); 1-2/3 cups water; 3 large eggs, room temperature; 1/3 cup canola oil; 2 cups cold 2% milk; 1 package (3.9 ounces) instant chocolate pudding mix; 2 cups semisweet chocolate chips; Whipped cream, optional

SLOW-COOKER CHOCOLATE LAVA CAKE RECIPE: HOW TO MAKE IT

Slow-Cooker Chocolate Lava Cake Recipe: How to Make It image

Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze. —Latona Dwyer, Palm Beach Gardens, Florida

Provided by Taste of Home

Categories Desserts

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 package devil's food cake mix (regular size)
1-2/3 cups water
3 large eggs, room temperature
1/3 cup canola oil
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
2 cups semisweet chocolate chips
Whipped cream, optional

Steps:

In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker., In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.

Nutrition Facts : Calories 215 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 32g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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

Ingredients

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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