chocolate lava cake

This Chocolate Pudding Cake is a very simple, rich chocolate dessert that comes together in just one dish!

Chocolate Pudding Cake

all-purpose flour

sugar

cocoa powder

baking powder

milk

vegetable oil

vanilla

brown sugar (packed)

chocolate chips

water

Preheat oven to 350°F.

In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.

Add milk and oil, and vanilla. Stir until well mixed.

In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.

Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).

<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!

CHOCOLATE LAVA CAKE, also known as BROWNIE PUDDING CAKE magically makes its own gooey chocolate pudding sauce as it bakes! 

Chocolate Lava Cake

cocoa powder (divided)

espresso powder

baking soda

butter

vanilla extract

brown sugar

vanilla ice cream (optional

Preheat oven to 350° F and grease a...

Preheat oven to 350° F and grease a 9-inch square baking pan.

Into a bowl whisk together flour, granulated sugar,...

Into a bowl whisk together flour, granulated sugar, 1/3 cup of cocoa powder, baking powder, espresso powder, baking soda and salt.

In another bowl, combine milk, melted butter, and...

In another bowl, combine milk, melted butter, and vanilla; stir into dry ingredients just until blended (do not over mix). Spread batter evenly into prepared baking pan.

In a small bowl, whisk together brown sugar,...

In a small bowl, whisk together brown sugar, remaining 1/3 cup of cocoa powder.  Sprinkle mixture evenly over cake batter. Carefully pour boiling water over the batter; DO NOT STIR.

Bake the cake in the middle of the...

Bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.  Cool for about 10 minutes before serving.  Serve warm with vanilla ice cream.

Make your Valentine&#039;s night memorable with my luscious and incredibly decadent Chocolate Lava Cakes recipe for two.

Chocolate Lava Cakes For Two: The Perfect Valentine’s Day Dessert

¼ cup (2 ounces 57 grams) butter

(2 ounces 57 grams) bittersweet chocolate ((chopped))

coffee powder ((optional))

(1 ¼oz/35 grams) all-purpose flour

Preheat the oven to 400°F (200°C). Butter two 6-ounce ramekins or oven-safe mugs and place on a baking sheet. Set aside.

In a medium bowl add in the butter and chocolate and gently melt either in the microwave or over a ban-marie.

Once melted, whisk in the sugar, eggs, vanilla, and coffee until well combined.

Lastly, stir in the flour and salt and mix until just combined. Evenly divide the batter between the two prepared dishes.

Bake for 20-22 minutes or just until there is a jiggle in the center and the edges are set. A soft center ensures lovely, lava on the inside.

Remove from the oven and allow to stand for 1 minute before carefully turning out each cake onto your serving dish. Enjoy straight away with some vanilla ice-cream.

Easy to make chocolate lava cake will melt on your plate and in your mouth! A rich, fudge and delicious dessert recipe can be made at home easily.

tsp vanilla extract

egg – Yolks

unsalted butter

6-ounces bittersweet chocolate – finely chopped

cornstarch

Preheat the oven to 425 degrees F. Adjust the oven rack to the upper-middle position.

Prepare the ramekins. Grease the four ramekins with butter. Add granulated sugar over the butter.

Add cornstarch and sugar to the bowl and whisk it well.

Add about an inch of water to the saucepan and simmer it. Boil it half. After that, place a heatproof bowl over the top. Add butter and chopped chocolate to the bowl. Heat it until butter and chocolate are melted.

Add the chocolate mixture to the sugar mixture. Whisk it well.

Next, add the vanilla extract, egg yolks, and eggs. Whisk them again to combine thoroughly.

After that, pour the batter into the prepared ramekins. Place on the rimmed baking sheet.

Place this rimmed baking sheet in the oven and bake them for 13 to 16 minutes until the top is set.

Remove from the oven. Let cool it for two minutes. Run a knife around the edges of ramekins.

One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate lava cake center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!

The Best and The Easiest Molten Chocolate Lava Cakes

dark chocolate chocolate

unsalted butter (1/2 of 1 stick)

confectioners’ sugar

coffee

ice cream

hot fudge

Preheat oven to 425F and spray two ramekins...

Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.

To a medium microwave-safe bowl, add the chocolate,...

To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.

Add the sugar, egg, egg yolk, and whisk...

Add the sugar, egg, egg yolk, and whisk until smooth.

Add the flour, optional espresso granules, and stir...

Add the flour, optional espresso granules, and stir until just combined; don’t overmix.

Pour batter into prepared ramekins, divided evenly.

Bake for about 12 minutes, or until edges...

Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.

Allow cakes to cool in ramekins for about...

Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.

Optionally top with ice cream, hot fudge, and...

Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.

Molten Chocolate Lava Cakes have a signature molten liquid chocolate center. Homemade lava cakes are so easy to recreate and taste even better! Serve with powdered sugar, vanilla ice cream, and berries.

Molten Chocolate Lava Cakes

Tbsp unsalted butter

oz semisweet chocolate chips

eggs ((whole eggs))

tsp salt

Tbsp all-purpose flour (plus more to dust ramekins)

Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.

Set a mixing bowl over a medium saucepan with about 1 cup water (the bowl should not touch the water). In the bowl, combine 6 oz semisweet chocolate and sliced butter. Keep water at a simmer and use a spatula to stir together until the chocolate and butter are melted and well combined then carefully remove from heat and set aside while making egg mixture.

Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt and beat with an electric mixer on high speed 5 minutes (using egg beaters or whisk attachment) until whipped, thick and light yellow.

Pour warm chocolate mixture into the egg mixture along with 1 tsp vanilla extract. Fold until mostly combined. Add 3 Tbsp all-purpose flour and fold until fully incorporated.

Divide between 4 ramekins and bake at 450˚ for 10-12 minutes (in a very hot oven) until outsides are firm and dry and centers are soft with just the slightest jiggle in the center.

Cool 1 minute then gently loosen cakes with a small knife (if needed). Immediately invert onto plates to untold. Dust with powdered sugar and serve right away.

https://www.youtube.com/watch?v=FV_fTA1WQkE

Learn how to make Chocolate Lava Cakes. This lava cake recipe is decadent, filled with a gooey "molten" chocolate center, and super-easy to make.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CHOCOLATE LAVA CAKE INGREDIENTS:
►1 stick (1/2 cup) unsalted butter + more to grease ramekins
►6 oz  (180grams) semisweet chocolate chips
►2 whole large eggs
►2 large egg yolks
►1/4 cup sugar
►1/4 tsp salt
►1 tsp vanilla extract. 
►3 Tbsp all-purpose flour + more to dust the pan

WHAT YOU WILL NEED FOR MOLTEN CHOCOLATE CAKE: 
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🖨 PRINT RECIPE HERE: https://natashaskitchen.com/chocolate-lava-cakes/

►VANILLA EXTRACT RECIPE: https://natashaskitchen.com/vanilla-extract-recipe/
►BACON & SPINACH EGG WHITE OMELETTE: https://natashaskitchen.com/bacon-spinach-egg-white-omelette/

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#natashaskitchen #chocolate #cake

How to Make Chocolate Lava Cakes Recipe | Molten Chocolate Cake

Get ready for an eruption of chocolatey goodness with these Lava Cakes! Rich and decadent with a gooey center, they're the perfect dessert to satisfy your sweet tooth.

Chocolate Lava Cakes Recipe by Tasty

unsalted butter,

heavy cream

dark chocolate chip, divided

all purpose flour

cream,

berries,

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!

Tasty

Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.

Heat the heavy cream in a small pot until boiling.

Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.

In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.

In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.

Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.

Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.

Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.

Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.

https://vid.tasty.co/output/139916/landscape_480/1563920675

This chocolate lava cake is everything you want in a molten lava cake – soft on the outside and super chocolately in the center. It’s an impressive and delicious chocolate dessert that’s surprisingly easy to make!

dark baking chocolate ((1 cup = 100 grams))

all purpose flour ((sifted))

Prepare

Preheat oven to 350°F and spray six small ceramic or aluminum ramekins with non-stick spray.

Melt

Melt butter and chocolate in a double boiler on the stove top, then set aside.

Mix ingredients

In a large bowl,  beat eggs and egg yolks together then add powdered sugar and flour and mix well.

Add ingredients

Using a wooden spoon, stir the cooled, melted chocolate and butter into the egg, sugar and flour mixture. Stir until smooth.

Pour batter

Pour batter evenly between the prepared ramekins.

Bake

Bake for 12-15 minutes, until outside appears cooked. Center will be soft but not jiggly.

Remove

Remove from oven, then run a knife around the inside edge of each ramekin, place a plate on top of the ramekin then flip over and carefully remove ramekin so lava cake is on the plate.

Garnish

Garnish with a dusting of powdered sugar and grated chocolate if desired.

So easy and so delicious! I don't trust myself with removing the lava cakes from their ramekins, so I always just serve in the ramekins themselves and they are still gooey goodness (:

Oh my gosh, this is sooooo good! I used 4" ramekins. and they were perfectly crispy on the outside and lava melty on the inside 10/10

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