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Chocolate Lava Cakes

The recipe is LAVA CAKES!!

Now, I’ve shared lava cakes on my blog before. They have peanut butter inside, remember? For this challenge, we’re focusing on making straight up chocolate lava cakes. I’ve gotten many requests for plain chocolate in the past year. And I decided to make them the focus for our February Baking Challenge because (1) chocolate molten lava and (2) chocolate molten lava.

How to Make Chocolate Lava Cakes
Luckily the way to make them doesn’t involve anything complicated and if you don’t have the little ramekins I use– and don’t feel like buying them– you can use a muffin pan. I’ll show you how to use both.
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1593 calories
101 g
1020 g
120 g
32 g
70 g
473 g
646 g
74 g
4 g
41 g
Nutrition Facts
Serving Size
473g
Amount Per Serving
Calories 1593
Calories from Fat 1059
% Daily Value *
Total Fat 120g
184%
Saturated Fat 70g
349%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 33g
Cholesterol 1020mg
340%
Sodium 646mg
27%
Total Carbohydrates 101g
34%
Dietary Fiber 1g
5%
Sugars 74g
Protein 32g
Vitamin A
85%
Vitamin C
1%
Calcium
23%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. unsweetened cocoa powder for dusting
  2. 6 ounces (170g) high quality semi-sweet chocolate1
  3. 1/2 cup (115g; 1 stick) unsalted butter
  4. 1/4 cup (31g) all-purpose flour (spoon & leveled)
  5. 1/2 cup (60g) confectioners' sugar
  6. 1/8 teaspoon salt
  7. 2 large eggs
  8. 2 large egg yolks2
  9. optional for topping: ice cream, raspberries, and/or chocolate syrup
Instructions
  1. Spray each 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.
  2. Preheat oven to 425°F (218°C).
  3. 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.
  4. Whisk the flour, confectioners' 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.
  5. Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
  6. Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm-- the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
  7. 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.
  8. Add toppings. Serve immediately.
Notes
  1. Make sure to use high quality chocolate, not chocolate chips. You won't have much "lava" with chocolate chips! I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars, so you will need 1 and 1/2 bars total.
  2. A note on the eggs-- for this recipe, you need 2 whole eggs plus an addition 2 egg yolks. (So you can use 2 extra whites in your healthy omelet tomorrow morning or in any of these recipes!) After 10-14 minutes in an oven this hot, the eggs should be cooked to 160°F which is considered safe to eat. If you're concerned, you can take the temperature to be sure!
beta
calories
1593
fat
120g
protein
32g
carbs
101g
more
Adapted from sallysbakingaddiction
Foodietummy http://foodietummy.com/

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