molten

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Chocolate fondant

melted butter,for brushing

cocoa powder,for dusting

good-quality dark chocolate,chopped into small pieces

butter,in small pieces

golden caster sugar

eggsand 4 yolks

plain flour

Caramel sauce (see 'Goes well with') and vanillaice cream

First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.

Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

In a separate bowl <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.

Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.

Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Rich and decadent molten lava cakes filed with a silky gooey chocolate filling. These lave cakes are super easy to make with just 5 ingredients in under 30 minutes. They make a delicious dessert or Valentine’s day treat!

Easy Chocolate Molten Lava Cakes

oz bittersweet chocolate

oz butter

eggs

sugar

flour

vanilla extract

coffee

Preheat oven to 400°F. Generously butter and dust 5 (4 oz) ramekins with cocoa powder or sugar; set aside.

In a medium microwave-safe bowl, melt chocolate and butter in 30-second increments.

In a separate large bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the melted chocolate along with the flour, vanilla, and instant coffee if desired.

Divide batter into ramekins and place them on a baking sheet. Bake 12 minutes or until the edges begin to pull away from the ramekins but the center is still jiggly.

Remove from oven and serve immediately with ice cream.

https://www.youtube.com/watch?v=bQ0Gu4fgJHQ

FULL recipe here: http://gimmedelicious.com/molten-lava-cakes

Rich and decadent molten lava cakes filed with a silky gooey chocolate filling. These lave cakes are super easy to make with just 5 ingredients in under 30 minutes. They make a delicious dessert or Valentine’s day treat!

Sour cream strikes the perfect balance of sweet and savoury in this dish, while wattle-seed brings a spiced, coffee-like flavour.

Molten chocolate cakes with sour cream

(110 grams) caster sugar

dark (70%) chocolate

unsalted butter, chopped

(50 grams) plain flour

wattleseed

sour cream

This chocolate lava mug cake went viral on TikTok and for a good reason! This cake is soft, rich and moist with a molten lava chocolate centre, and takes just five minutes including preparation and cooking time.

Chocolate Lava Mug Cake (viral TikTok recipe)

tbsp (40 g) butter, softened

water

caster sugar

cocoa powder

dark chocolate

In a large mug (350 mL / 12.5...

In a large mug (350 mL / 12.5 oz capacity or larger), stir together softened butter and boiling water until butter has melted. Stir in sugar until well combined. Stir in cocoa powder and self-raising flour until well combined.

Press the 4 squares of chocolate down into...

Press the 4 squares of chocolate down into the batter in the centre of the mug, making sure they are quite close together (this will give you a better molten lava centre).

Microwave for 1 minute on full power until...

Microwave for 1 minute on full power until the cake has risen and there is no raw batter on the top of the cake. You can quickly stick a fork or spoon into the centre of the cake to see if it cooked through. Cook in further 10 seconds bursts, if needed (but be careful not to overcook). Serve with whipped cream or ice cream, if desired.

These taste like your favorite mug of creamy vanilla hot chocolate...perfect to bake, share, and gift!

Vanilla Hot Chocolate Molten Cookies

salted butter

chocolate chips

eggs,

all-purpose flour

baking soda

salt

flaky sea salt

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. 2. In the microwave, melt the butter and chocolate chips together. 3. In a mixing bowl, whisk together the eggs and sugar until bubbles form on top, about 2 minute. Add in vanilla and melted chocolate, whisking until the mix looks glossy. Mix in the flour, cocoa powder, baking soda, and salt until just combined. Fold in the chocolate chunks. Put the bowl in the freezer, let the dough sit for 30 minutes, until it is scoop-able. The batter should be like a thickened fudge. DO NOT skip this step. It&#39;s essential to the recipe.4. Line a small baking sheet or plate with parchment paper (anything that fits in your freezer). Using a 1/4 cup measure cookie scoop, scoop the dough into balls and place on the prepared baking sheet. Freeze for 15-30 minutes, until firm. DO NOT skip this step. It&#39;s essential to the recipe.5. Pull the dough balls out of the freezer. Place on the prepared baking sheet. Space the cookies 2 inches apart. Bake for 8-12 minutes or until the cookies start to set around the edges, the centers should be a little doughy. Let cool on the pan. 6. Sprinkle with sea salt. Eat warm or let cool and store in an airtight container for up to 4 days. Hot chocolate with whipped cream is wonderful for dipping (:

Followed the recipe exactly and they came out SO perfect!!!!  Definitely don't forget the two steps where you put the dough in the freezer!  Thank you for the delish recipe!

Very easy, very delicious recipe that even a man can do.  Trust me, the wife loves them and there have been a constant supply in our home since I discovered this recipe.  Thanks for sharing and great job in developing the recipe.

OK, these are amazing! So delish!! Only thing is, when I halved the recipe, it came out really crumbly and not very vanilla-y, so I added an extra egg and more vanilla and it came out so delicious!! However, they didn't spread as much as they did in the photo, but they still taste so delicious. They are the best!

The cookies are delicious even better when they are turned into whoppie pies

I recommend you make these

Cut the recipe in half since if was just me and my fiancé eating them. Followed everything to a tee and the cookies cooked in a dome shape. Not sure what I did wrong :( The taste is amazing still!

Molten Chocolate Lava Cakes are what chocolate dreams are made of! A moist cake with a gooey, rich center that can only be described as heaven on earth. Baked in muffin tins, this is an easy dessert that will impress at your next dinner party. Plus, they can be made ahead, frozen, or reheated in a pinch! 

Molten Chocolate Lava Cakes (In Muffin Tins)

oz semi-sweet (roughly chopped)

oz dark chocolate (roughly chopped)

butter ((2 sticks)

eggs (room temperature)

egg yolks (room temperature)

Ice cream

Whipped cream

berries

Preheat the oven to 425°F. Spray a muffin tin with baking spray and dust evenly with cocoa powder.

Place the butter and chopped chocolate in a microwave-safe bowl and microwave for 1 minute on high. Stir and continue microwaving in 30 second intervals, stirring after each until smooth.

Whisk the flour, powdered sugar, and salt together in a bowl. This will reduce lumps. In a separate bowl, whisk the eggs and egg yolks together.

Add the eggs and flour mixture to the bowl of melted chocolate and butter. Stir until combined using a rubber spatula. If there are small lumps, carefully use the whisk to remove them. Some lumps are ok. The batter will be thick.

Scoop the batter evenly into the prepared muffin tin. Bake for 8-10 minutes or until the sides are firm and cooked through but the center is still soft and slightly wet.

Allow cakes to cool in muffin tin for 1 minute. Remove the cakes from the tin using a spoon or plastic utensil and place them inverted on plates.

Top with ice cream, whipped cream, powdered sugar, or berries if desired.  Serve immediately.

Made this last night for my husbands birthday. I used my oversized muffin tins and they turned out so perfect. Super easy. I made them with 101 temp feeling awful but I still wanted to make my husband a special birthday treat. Neither my husband or my kids could believe I cooked them myself!

The first time I made these, something got messed up with my timer and I over baked them (not burnt). They were still so delicious! I e decided to try them again, and the second time they came out perfect. Now we make them regularly. This is hands down my favorite Pinterest recipe EVER!!!!! 10/10, 5 stars, would definitely recommend, whatever. Just try them!

Hi and thanks - any idea approx how many ounces per unit?? I have a cupcake pan with either 6 or 12 and the 12 are what I'd consider "mini" muffins or cupcakes.  I think there is another in between size too???  My traditional lava cake recipe makes 4 ramekins approx 4 oz each.  I'm super confused at this point....LOL  Thanks for any clarification you can offer !!!!

HELP!!!!
I haven't tried these yet but they look amazing and just what I was looking for - hoping to make for Easter along with a few other desserts so this smaller version of the original is perfect!  
My question:  I assume this is a mini muffin tin as it makes 12- is that correct?  Thank you!!!

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