lava cake

<em>Here's how to make incredibly decadent homemade chocolate lava cakes!</em>

Chocolate Lava Cakes

(115 grams; 1 stick) unsalted butter

(31 grams) all-purpose flour (spoon & leveled)

(60 grams) confectioners’ sugar

salt

eggs

chocolate syrup

Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.

Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.

Whisk the flour, confectioners&#8217; sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.

Spoon chocolate batter evenly into each prepared ramekin or muffin cup.

Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm&#8211; the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.

Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.

I just purchased ramekins in order to bake this and I wanted to confirm that it’s 6oz ramekins? They looked a bit large so I wanted to check. Thanks!

Mine came out perfect! Thank you. I used Chirardelli 60% cacao bittersweet chips. Thank you,

The best chocolava I have ever had! I mean it was at par in fact better than the one we get at Dominoes. Truly loved it, will bake them again.

I have made a dozen different recipes for lava cakes.  My family said that these were "the best they ever had"- and they have a high bar!  Thank you for sharing this recipe.

So easy and really perfect.  I had to play around with baking times depending on the oven, temperature of space I was using, etc.  I actually wasted one each time I made them as a tester (pulling out on the early end of recommended bake time to see if still too soupy in the middle).   Sally makes an intimidating concept very doable for an amateur. The more you make them in a similar setting the more they become a breeze!

A very easy and decadent molten lava cakes cooked in the Instant Pot pressure cooker, ready in less than 20 minutes. The gooey, fudgy center is irresistible!More Instant Pot recipes: www.crunchycreamysweet.com

Instant Pot Chocolate Lava Cake For Two recipe

water

unsalted butter

semi-sweet chocolate

sugar

tsp pure vanilla extract

all-purpose flour

Make sure the stainless steel insert is in your Instant Pot. Butter the ramekins and set aside. Measure out flour and powdered sugar, by spooning each into a measuring cup. This ensures an accurate amount of flour used. Do not use unbleached flour.

Add 1 cup of tap water to the IP. Set the trivet (that came with your Instant Pot), inside.

In a medium mixing bowl, place butter (cut into squares) and chocolate. Microwave in 15-second intervals, until the butter is melted. Whisk until the chocolate melts with warm butter. The mixture should be glistening and smooth.

Add powdered sugar. If your powdered sugar is clumpy, sift it over the chocolate mixture, then whisk in. The mixture should be thick.

Add egg and egg yolk and vanilla and whisk well. Add flour and salt (for best result, sift right over the chocolate mixture) and gently fold in with a spatula. Do not overmix!

Divide the chocolate batter evenly among the ramekins. Place ramekins on trivet in the Instant Pot. Close the lid and set valve to "sealing" position. Newer models do it on their own. Make sure the IP is set to cook at HIGH pressure. Press "manual" or "pressure cook" button and set timer to 8 minutes. The IP will beep and start coming to pressure. It took 4 minutes for my Instant Pot to come to pressure.

When the timer is done, press the "cancel/off" button. Switch the valve to "venting" position to release the pressure.

When the pressure pin is down, carefully open the lid away from your face. Carefully, wearing oven mitt, remove ramekin from the IP. Cover each ramekin with a plate, flip over, tap the ramekin and gently remove. The cake should pop right out. Let it cool for a few minutes, dust with powdered sugar and serve.

Little pots of satiny molten chocolate are the ultimate chocolate fix in under 30 minutes.

Flourless Chocolate Lava Cakes Recipe

70% bittersweet chocolate, finely chopped

(6 ounces) unsalted butter,

(3 1/2 ounces) granulated sugar

Adjust oven rack to middle position and preheat oven to 375°F. Butter seven 4-ounce ramekins (see note).

Using microwave or a bowl set over pan of simmering water, melt chocolate with butter, stirring occasionally, until melted and smooth. Remove from heat.

While chocolate is melting, whip eggs, sugar, and salt using mixer fitted with whip attachment on medium-high speed until mixture is lightened, about 5 minutes.

Reduce speed to low and mix in chocolate mixture until combined. Spoon into cups and place on baking sheet. Bake until edges are set but center is underdone, about 10 minutes. Avoid over-baking. Let cool 3 minutes and serve.

Recipe video above. The one thing that sets these Lava Cakes apart from the rest? The molten centre isn&#039;t just raw cake batter, it&#039;s melted chocolate. No more stress about overcooking the molten centre - because chocolate will always ooze. And chocolate trumps raw cake batter in the texture and taste test, always!

Molten Chocolate Cakes

dark chocolate chips chocolate

tbsp cream (, heavy/thickened)

/ 7 tbsp

egg yolks (, at room temperature (Note 2))

caster/superfine sugar

tbsp flour (, plain / all purpose)

Ice-cream or cream ((highly recommended!))

Cocoa or icing sugar / powdered sugar (, for dusting)

Strawberries (, raspberries

Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.

Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls. (Note 3)

Molten chocolate ganache:

Preheat oven to 200°C / 390°F (180°C fan).

Grease &amp; dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4)

Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.

Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.

Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.

Fold through flour: Add flour and fold through until just combined. Do not over-mix.

Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.

Drop in ganache: Place one heaped teaspoon of ganache into middle of batter.

Cover with batter: Top with more batter until it reaches 1.5cm / ⅗' from the top rim. Repeat for remaining moulds.

Bake 20 minutes: Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.

Turn out: Stand for 2 minutes, then turn onto plate. Tap base then gently remove each mould.

Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!

Cake:

Here's what you need: speculoos cookies, brown sugar, heavy cream, large egg yolks, large eggs, granulated sugar, vanilla extract, all purpose flour, nonstick cooking spray, vanilla ice cream, caramel sauce, speculoos cookie

Cookie Butter Lava Cakes Recipe by Tasty

speculoos cookies,

brown sugar

heavy cream

vanilla extract

all purpose flour,

nonstick cooking spray, for greasing

vanilla ice cream,

caramel sauce,

speculoos cookie,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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Make the cookie butter: In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. You should have about 1 cup.

Make the lava cakes: Preheat your oven to 375°F (190°C) and place a rack on the lower third of the oven.

In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy. Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.

Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.

Bake the lava cakes for 14–15 minutes, or until the edges are set and the center still jiggles slightly.

Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates. Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed speculoos cookies. Serve immediately.

https://vid.tasty.co/output/177005/landscape_480/1598403784

These mini lava cakes are fluffy on the outside and melty on the inside. They&#039;re vegan, gluten free, and healthy, and make for the perfect dessert.

Healthy Chocolate Lava Cakes (Vegan, Gluten Free)

measure-for-measure gluten free ap flour (or regular flour)

coconut sugar (or regular sugar)

baking powder

baking soda

avocado oil

oat milk (or any milk)

apple cider vinegar

cocoa powder

vegan chocolate bar (not chocolate chips)

Preheat oven to 350 degrees Fahrenheit and grease 4 small ramekins. Set aside.

In a medium bowl, combine avocado oil, oat milk, apple cider vinegar, coconut sugar, and vanilla. Then mix in the dry ingredients: gluten free flour (or regular flour!), cocoa powder, salt, baking soda and baking powder.

Pour the batter into the ramekins halfway, then place about a tablespoon of chocolate (in a solid unit, not chips/chunks) in the middle. Fill the rest of the way and bake for about 10 minutes (exact time depends on you oven). Dust with powdered sugar and enjoy!

Decadently rich, this gooey Gluten Free Chocolate Lava Cake has a soft chocolate shell and a gooey molten center. Perfect with a melty scoop of ice cream!

Gluten Free Chocolate Lava Cake

chocolate chips

(1/2 cup) salted butter

pink salt

coconut sugar

almond flour

butter

vanilla ice cream

raspberries

Melt the butter and chocolate chips in a microwave, stirring every 30 seconds until smooth.

Whisk in the salt, vanilla, and coconut sugar until smooth.

Add the eggs and egg yolks and whisk until combined.

Finally, add the almond flour and whisk until combined.

Grease the ramekins with butter and then dust liberally them with cocoa powder.The more you dust, the better chances your cakes will turn out and not stick to the ramekins.

Divide the cake batter between the four ramekins and place the ramekins on a small sheet pan.

Bake for 11 minutes until the top is set but the cake is still jiggly when you shake it.

Remove from the oven and allow the cakes to sit for 30 seconds before you turn them over onto a plate. The longer you sit in the ramekin, the more they&#8217;ll cook. So, if you want that gooey center, try to work quickly.

Top with vanilla ice cream and serve with fresh berries.

Gosh! I’m craving this cake so bad right now! It’s not possible to finish reading the recipe and not go straight to the kitchen… Get a grip Ann. Get a grip.
Lindsay, thank u A LOT for sharing it with us. I’m super excited at the idea of giving it a try (hope this weekend). This could be the perfect Saturday morning sweet treat. Looking forward to your new incredible ideas. You’re an inspiration for us all &lt;3

Best wishes,
Ann

One of my favorite recipes. I made this for my girlfriend’s birthday dinner and it was a hit so I made it for my own  birthday.  It’s so tasty warm and gooey but I love it the next day cold. 

https://content.jwplatform.com/videos/VmtXmIWO.mp4

Gluten Free Lava Cake

These are a quick fix, super easy dessert that honestly could not get better. Unlike normal lava cakes these get stuffed with chocolate ganache.

Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center.

chocolate (chopped)

red food coloring (I really like the gel colors)

coconut whipped cream (whipped cream

chocolate chips (about 3/4 cup)

coconut milk or heavy cream

First make the ganache. In a microwave safe bowl add the chocolate and coconut milk (or heavy cream). Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract. Cover and place in the fridge.

Grease 6 (4 ounce) ramekins or 4 (6 ounce ramekins) and place on a baking sheet.

Heat the chocolate and butter together on low in a small saucepan, stirring until just melted. Watch it closely to make sure it does not burn. Remove from the heat and stir in the flour and salt until smooth.

Add the eggs to a large mixing bowl. Using an electric mixer beat the eggs and slowly add the sugar until the eggs are pale in color, about four minutes. Add the vanilla extract and food coloring, mix until combined. Pour in the melted chocolate mixture and use a rubber spatula or wooden spoon to fold the chocolate into the eggs until just combined. Divide the mixture among the prepared ramekins.

Now grab your ganache from the fridge and spoon about 1-2 heaping teaspoons of ganache (you will not use it all) right into the center of the ramekins. Use a spoon to scoop the red velvet mixture over the ganache. Cover the ramekins and place in the fridge for 15 minutes.

Meanwhile preheat the oven to 350 degrees F. After 15 minutes remove from the fridge and place in the oven. Bake for 10-20 minutes (10 minutes for 4 ounce ramekins and 18 minutes for 6 ounce ramekins). Loosen the edges of the cakes with a butter knife and turn out onto plates. Serve immediately with whipped cream or vanilla ice cream. I also added some toasted coconut, shaved chocolate and pomegranate arils.

Chocolate Lava Mug Cake is moist and fudgy, with a warm molten center. Made in the microwave and ready in minutes, this easy treat is perfect for chocolate lovers!

Chocolate Lava Mug Cake

milk ((any kind))

vegetable oil coconut oil

vanilla bean paste ((or vanilla extract))

chocolate ((or 1-2 tablespoons chocolate chips))

In a 16-ounce microwavable mug or small bowl, stir together flour, baking powder, cocoa powder, sugar, and salt.

Using a fork, whisk in milk, oil, and vanilla extract until batter is smooth and there are no lumps. If mixing in a small bowl, pour into a 12 ounce mug (or larger) to cook. Otherwise, you can cook cake right in the bowl.

Microwave cake for 30-45 seconds, then remove from microwave and add chocolate squares/chips into center of batter. There is no need to stir, as chocolate will sink to the middle.

Place back in microwave and cook for an additional 30-60 seconds, or until cake rises and starts to pull away from the edges of mug and the center is almost firm, but still looks slightly shiny. Be sure to keep an eye on the cake as it cooks, as it might overflow if your mug isn&#x27;t large enough.

Let cool in microwave for 2 minutes, then remove and top with whipped cream or ice cream, if desired.

These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.

Molten chocolate lava cakes

dark chocolate chips (or chopped dark chocolate)

114 g | 1 stick unsalted butter (cubed)

vanilla paste

icing sugar

tbsp plain flour

instant Espresso powder

cinnamon

cake release spray or melted butter

tbsp Baileys (optional)

vanilla ice cream (optional)

Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.

Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.

Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.

Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.

Divide the batter between the prepared ramekins or moulds.

Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet - you should have enough space to fit them all in a single layer but if not you can stack them.

Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.

Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).

Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.

Chocolate lava cakespressure cooker method

Preheat your oven to 200°C (400°F).

Place the ramekins or dariole moulds on a heavy baking tray (one that will not warp in the oven) and cook  for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.

Leave to cool for two minutes. Carefully run a knife around the edge of the mould. Invert onto plates and serve.

How to cook chocolate lava cakes in the oven

Chocolate Lava Cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A incredibly indulgent – yet easy! – chocolate dessert which can be made in your Instant Pot or oven.
https://www.supergoldenbakes.com/instant-pot-molten-chocolate-lava-cakes/

Chocolate Lava Cakes | Supergolden Bakes

Vegan Lava Cakes featuring warm chocolate cake surrounding a gooey, molten chocolate middle. It doesn&#039;t get any better than this because they are incredibly delicious and super quick and easy to make. A treat every chocoholic will love!

Vegan Lava Cakes

flour

tsp baking powder

peanut butter (,

chocolate (, chocolate

Preheat oven to 390 °F (198 °C) and have 2 small ovenproof dishes that will hold about 175mls (6 oz or ¾ cup)  ready on a small baking tray. I use mini cocottes but ramekins are fine.

If using the optional peanut butter or chocolate (or both!) add them to the middle of both dishes.

Then to a medium bowl add the flour, cocoa powder, sugar, baking powder and salt. Mix them together well.

Pour in the milk and whisk really well to combine. It&#039;s easier with a whisk than a spoon as there is a lot of milk and the cocoa tends to want to float on the top. It&#039;s normal for the batter to be very thin.

Divide the batter evenly between the 2 ovenproof dishes, over the top of the optional peanut butter/chocolate.

Bake for about 13 to 14 mins or until they have puffed up and look set but if you wobble them or poke the centre really gently you can feel they are still liquidy. They will continue to cook a little once removed them from the oven. If you leave them in too long the centre will set.

Serve immediately.

Important - It&#039;s very easy to overcook these cakes in the microwave. Cooking them in the oven is much easier. Remember that all microwaves cook at different strengths so the first time you make these it will be a case of trial and error.  If you want to try, here&#039;s how:

Follow all of the above instructions but use microwave-safe containers. I recommend going up in size a little as the cake swells up more in the microwave than in the oven. Keep an eye on them through the door while they cook in case they start to overflow.

Cook on full power for about 40 seconds. Check after 40 seconds. You need them to be puffed up and set around the edges with a wobbly/liquidy middle. If you poke the centre gently with your finger it should have a bit of a crust on the top but feel liquidy underneath.

If they aren&#039;t at that stage, cook again in 5 second increments checking each time until done. Keep in mind that they will continue to cook once you remove them from the microwave so it&#039;s better to undercook rather than go too far.

To cook in a microwave

https://content.jwplatform.com/videos/8khV8OFk.mp4

Vegan Lava Cakes featuring warm chocolate cake surrounding a gooey, molten chocolate middle. It doesn't get any better than this because they are incredibly delicious and super quick and easy to make. A treat every chocoholic will love!

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The most viewed lava cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Instant Pot Chocolate Lava Cake For...

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Molten Chocolate Cakes

Cookie Butter Lava Cakes Recipe by ...

Healthy Chocolate Lava Cakes (Vegan...

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The most viewed lava cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine