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Baking Bad: Chocolate Lava Cakes

Baking Bad: Chocolate Lava Cakes


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Prep time: 10 minutes
Bake time: 8-10 minutes
Cooling time: 10 minutes
Total time: 28-30 minutes
Servings: 6 individual cakes

Ingredients:
4 tablespoons unsalted butter, at room temperature, plus a little more for muffin tins
1/3 cup sugar, plus a little more for muffin tins
3 eggs
1/3 cup flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
powdered sugar, for dusting (optional)

Photo by Jocelyn Hsu

Instructions:
1. Preheat oven to 400°F. Use your fingers or a brush to butter 6 cups of the muffin pan.

Photo by Jocelyn Hsu

2. Sprinkle with granulated sugar.

Photo by Jocelyn Hsu

3. Tap out the excess over the sink and set aside.

Photo by Jocelyn Hsu

4. Melt chocolate using a double boiler.

Photo by Jocelyn Hsu

Mmmm, can you smell that smell…that smelly smell that smells…insanely chocolatey?

Photo by Jocelyn Hsu

TIP: Make your own double boiler by placing a heat-proof bowl over a pan of simmering water. Or microwave the chocolate on medium (50% power) for 1-1 1/2 minutes, then stir until smooth. The melted bits will melt the solid ones; trust me. If the chocolate is not melted, microwave in 15-second intervals, stirring well after each time.

5. On medium speed, cream butter and sugar until light and fluffy.

Photo by Jocelyn Hsu

6. Add eggs one at a time and beat well after each addition.

Photo by Jocelyn Hsu

7. On low speed, beat in flour and salt until just combined.

Photo by Jocelyn Hsu

8. Do the same with the melted chocolate.

Photo by Jocelyn Hsu

9. Pour batter evenly among the 6 prepared muffin cups.

Photo by Jocelyn Hsu

10. Bake just until the tops of the cakes no longer jiggle, about 8-10 minutes. To test this, shake the pan gently; if the consistency of the batter looks and acts like pudding, it needs some more baking. When done, remove from oven and let stand for 10 minutes (yes, it’s torture to wait, but yes, it’ll be worth it).

Photo by Jocelyn Hsu

To serve: turn out cakes (either side up looks beautiful), dust with powdered sugar and maybe add a little ice cream if you’re feeling fancy.

Photo by Jocelyn Hsu

Recipe from the one and only Martha Stewart.

Craving more chocolate? Check out these other ways to make lava cake:

  • Molten Chocolate Lava Cakes (for one or two)
  • Molten Lava Cake with Berries and Whipped Cream
  • How to Make Molten Lava Cake

View the original post, Baking Bad: Chocolate Lava Cakes, on Spoon University.

Check out more good stuff from Spoon University here:

  • 12 ways to eat cookie butter
  • Ultimate Chipotle Menu Hacks
  • Copycat Chick-Fil-A sandwich recipe
  • The Science Behind Food Cravings
  • How to Make Your Own Almond Flour

Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

  • The batter can be refrigerated for up to 2 days bring to room temperature before baking.
  • Baking time may change depending on the oven and moulds size.
  • You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
  • If you don&rsquot have ramekins, you can use a muffin pan.

More Chocolate Recipes:

  • Microwave Chocolate Mug Cake
  • Chocolate Fudge Cake
  • Thick Italian Hot Chocolate
  • Chocolate Cheesecake Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Watch the video: Baking Bad: Chocolate Lava Cakes (July 2022).


Comments:

  1. Archemorus

    They are wrong.

  2. Dung

    Very good question

  3. Kibar

    Excuse, I thought and pushed the idea away

  4. Doshicage

    I agree with told all above. We can communicate on this theme. Here or in PM.



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