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:
covered percent of daily need
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