Molten Chocolate Lava Cakes

Molten Chocolate Lava Cakes is a side dish that serves 6. One serving contains 703 calories, 9g of protein, and 39g of fat. For $1.54 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Cooking Classy has 84 fans. It is perfect for valentin day. Head to the store and pick up bittersweet chocolate, butter, semi-sweet chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 34%, this dish is rather bad. Try Chocolate Molten Lava Cakes, Molten Chocolate Lava Cakes for Two, and Chocolate Molten Lava Cakes for similar recipes.

Servings: 6

 

Ingredients:

2 oz bittersweet chocolate, roughly chopped

3/4 cup (168g) unsalted butter, diced into 1 Tbsp pieces, plus more butter for pan

Vanilla ice cream, sweetened whipped cream, raspberries, chocolate sauce or caramel sauce for serving

3 egg yolks

3 large eggs

1/2 cup (70g) all-purpose flour

1 1/2 cups (190g) powdered sugar

1/8 tsp salt

4 oz semi-sweet chocolate, roughly chopped

1 tsp vanilla extract

Equipment:

muffin tray

ramekin

oven

mixing bowl

microwave

baking sheet

cutting board

knife

Cooking instruction summary:

Preheat oven to 425 degrees. Butter 6 wells of a jumbo muffin pan or six 6 oz. ramekins with softened butter (cover well you don't want these to stick), set aside.Place chocolate and butter in a medium microwave safe mixing bowl and heat in microwave in high power for 30 seconds, remove and stir. Return to microwave and heat 30 seconds longer, stir well. If it's still not melted continue to heat in 15 second intervals until melted. Let cool slightly. Stir in powdered sugar and salt (it will be thick at this point) then mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated). Stir and fold in flour until combined. Divide batter among prepared muffin wells, filling each about 2/3 full (about 1/2 cup in each. If using custard cups transfer them to a baking sheet to bake). Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes. Remove from oven and cool 1 - 2 minutes (run a knife around edge if they don't seem loose), invert onto a cutting board or other rectangular surface then transfer to dessert plates and top as desired, serve warm.Recipe source: adapted from Kraft

 

Step by step:


1. Preheat oven to 425 degrees. Butter 6 wells of a jumbo muffin pan or six 6 oz. ramekins with softened butter (cover well you don't want these to stick), set aside.

2. Place chocolate and butter in a medium microwave safe mixing bowl and heat in microwave in high power for 30 seconds, remove and stir. Return to microwave and heat 30 seconds longer, stir well. If it's still not melted continue to heat in 15 second intervals until melted.

3. Let cool slightly. Stir in powdered sugar and salt (it will be thick at this point) then mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated). Stir and fold in flour until combined. Divide batter among prepared muffin wells, filling each about 2/3 full (about 1/2 cup in each. If using custard cups transfer them to a baking sheet to bake).

4. Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes.

5. Remove from oven and cool 1 - 2 minutes (run a knife around edge if they don't seem loose), invert onto a cutting board or other rectangular surface then transfer to dessert plates and top as desired, serve warm.Recipe source: adapted from Kraft


Nutrition Information:

Quickview
698k Calories
8g Protein
38g Total Fat
82g Carbs
3% Health Score
Limit These
Calories
698k
35%

Fat
38g
59%

  Saturated Fat
22g
140%

Carbohydrates
82g
27%

  Sugar
41g
46%

Cholesterol
252mg
84%

Sodium
431mg
19%

Alcohol
0.24g
1%

Caffeine
24mg
8%

Get Enough Of These
Protein
8g
17%

Selenium
19µg
28%

Manganese
0.49mg
25%

Copper
0.41mg
20%

Vitamin A
1014IU
20%

Phosphorus
196mg
20%

Iron
3mg
17%

Vitamin B2
0.29mg
17%

Magnesium
59mg
15%

Folate
47µg
12%

Fiber
2g
12%

Zinc
1mg
10%

Vitamin D
1µg
9%

Vitamin B12
0.53µg
9%

Vitamin B1
0.13mg
9%

Vitamin B5
0.88mg
9%

Vitamin E
1mg
9%

Potassium
259mg
7%

Calcium
73mg
7%

Vitamin B3
0.98mg
5%

Vitamin B6
0.1mg
5%

Vitamin K
4µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

How to Make Chocolate Lava Cakes Recipe | Molten Chocolate Cake

 

Suggested for you

Dinner Tonight: BLT with Avocado and Shrimp
Pineapple Salsa
Old-Fashioned Potato Gratin
Caramel Pecan Pinwheels
Caramelized Sweet Potato, Red Pepper and Feta Frittata
Green Pea Salad with Bacon and Almonds
Sweet Chili Chicken Lo-Mein
Fresh Watermelon Martini
Frosted Molasses Cookies
Buttermilk Skillet Fried Chicken
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

Popular Recipes
Spinach Artichoke Dip Bites and $75 Crisp Cooking Tools Giveaway

The Gunny Sack

German Chocolate Cake

Taste of Home

Chilled Clam Chowder

Framed Cooks

Shrimp Tortilla Soup

Dinner Mom

Tangerine and Beet Salad

Leites Culinaria