Author: Dini K. Cuisine: European, French. These molten lava cakes are ready in under 30 minutes with only a 15 minute prep time. Easy, delicious and impressive chocolate desserts that can be made ahead of time and frozen for later too. With gluten free, dairy free and sugar free options.
Prep: 15 minutes. Cook: 11 minutes. Total Time: 26 minutes. Difficulty: Easy. Servings: 4 servings. US Customary - Metric. Set aside until needed. Place the butter, chocolate and salt in a large microwave-safe bowl. Melt the ingredients in the microwave in 30 second increments, while stirring in between.
This should take approximately 60 - 90 seconds. You can also melt the butter and chocolate in a double boiler. Stir the sugar and vanilla into the warm butter-chocolate mixture. Next, add the eggs and yolks and whisk them in well.
Pour the batter into the prepared ramekins. Place the ramekins on a baking tray and transfer the tray into the preheated oven. The cakes will take about 11 minutes to bake in metal ramekins. See Recipe Notes for baking times for frozen cakes. When the cakes are done, remove them from the oven, and let them rest for about 30 seconds no more than a minute. Tap the top of the ramekin with a spoon to loosen the cake, and gently remove the ramekin to reveal the cake underneath.
Serve immediately while the cakes are still warm. Dust the cakes with confectioner's sugar, and serve with raspberries or strawberries. Course: Dessert, Sweets. Did you make this? Tag me on Instagram! More Recipes You'll Love Strawberry Chocolate Brownie Trifle. Delicious Homemade Chocolate Ice Cream. Leave a Review Cancel reply I love hearing from you! See More Comments. Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. Start browsing recipes and subscribe to my weekly free newsletter!
Read more about me here. Sign up for our free newsletter and follow us on social media to make your life easier and more delicious with weekly new recipes:. Account Favorites Subscribe. Search for Menu Close. Chocolate Lava Cakes are decadently rich but wonderfully easy with only 5 ingredients!
Chocolate Molten Lava Cakes are decadently rich but wonderfully easy with only 5 ingredients! Molten Lava Cakes look impressive but are super easy to make! Servings: 4. Prep Time: 10 minutes. Cook Time: 12 minutes. Print Recipe Pin Recipe. Ingredients 4 oz. Instructions Preheat oven to degrees. Place cups on a baking sheet. Add butter and baking chocolate to a large microwave-safe bowl and microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are completely smooth.
Stir in sugar until smooth. Add eggs and egg yolks then then beat for 1 minute. Add flour and salt then stir until just combined. Evenly spoon batter into prepared cups.
Bake for minutes, or until the sides are firm but the centers are still soft but not jiggly. Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake; then invert cakes onto serving plates.
Dust with powdered sugar optional and serve immediately because the cakes will continue to cook in the center. If you are planning on doing this, make sure you place parchment paper on the bottom of your ramekins, cut to size, before spraying with non-stick spray. Want To Make This Recipe? Follow Me On Pinterest!
Never Miss a Craving. Cranberry Brie Bites. Pecan Pie. Mandarin Orange Salad. Beef and Noodles. French Onion Dip. Your email address will not be published. Dear Jen, I had the best molten lava cake of my life while visiting my daughter in St. Your instructions are foolproof! Tap out the excess flour. Keep the prepared ramekins aside.
Add chopped chocolate and cubed butter to a heat-proof bowl. Microwave on high for 30 seconds. Stir well. And microwave again for 40 seconds. By this time you should get perfectly melted and smooth chocolate. Microwave 10 more seconds, if chocolate is not melted completely. Set it aside. Alternatively, melt chocolate in a double boiler. To melt, place chocolate and butter bowl over a pan of simmering water. Cook, while stirring occasionally until chocolate is entirely melted and smooth.
Whisk vigorously until the mixture is thickened, foamy and pale. This would take about 2 minutes. Next, add salt, and flour. Whisk until smooth. Add the melted chocolate to the egg mixture and whisk gently until combined. Pour the mixture into the prepared ramekins. Bake for 11 minutes or until the edges of the cake are firm, but the centers are still soft. Take the ramekins out of the oven and let them cool in the ramekins for a minute. Hold the hot ramekins from the bottom using an oven mitten or kitchen towel.
Then place a dessert plate over the ramekin and carefully turn over. Remove the ramekin. When inverted the cakes should release easily from the ramekin. If the cake is not releasing easily then use a spoon or knife to release the cake from the ramekin. All-purpose flour works perfectly If you are on a low-carb diet use almond flour instead with a ratio. Instant coffee or espresso powder: This is also an optional ingredient that adds a depth of flavor and enhances the lava cakes!
We like to use 4 oz ramekins for lava cakes because they make a perfect serving size of this incredibly rich dessert. This set from Amazon is perfect for these lava cakes at a super affordable price. To use muffin cups: generously grease 6 muffin cups with butter and dust with coat or sugar or both!
Divide mixture evenly into muffin tin and bake 10 minutes. This method is not the best because you will need to flip all the lava cakes at once so it requires some risk and patience. To use 6 oz ramekins: divide the batter into 3 ramekins and bake minutes. To use 8 oz ramekins: divide the batter into 2 ramekins and bake minutes. To prepare the night before, make the recipe until the part where you place the batter into the ramekins then cover the ramekins and place in the fridge over-night.
This should not affect the baking time. To Freeze: Follow the recipe up to adding the batter into the ramekins then cover tightly and freeze up to 2 weeks. To bake, thaw ramekins for 30 minutes — 1 hour then bake as directed plus 5 minutes longer.
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