Copycat Chocolate Lava Cake Recipes

CHOCOLATE MELTING CAKE

Steps:

• Spread butter in ramekins to grease the dishes.
• In a small bowl melt together chocolate and butter in the microwave. Melt for 30 seconds and stir, and repeat until chocolate and butter are melted.
• Whisk together eggs, egg yolks, and sugar until they are lighter in color and foamy.
• Add melted chocolate to the egg mixture.
• Stir in vanilla extract, salt, and flour.
• Pour batter into the ramekins.
• Cover dishes with plastic and refrigerate for 30 minutes. You can refrigerate these for up to 4 hours.
• Bake at 350 degrees for approximately 12 to 15 minutes. The tops will be firm, but the insides will be melting.
• Dust with powdered sugar and serve with a scoop of ice cream if desired.

INDIVIDUAL MELTING CHOCOLATE CAKE (CARNIVAL COPYCAT)

Steps:

• Preheat oven to 350 degrees F and grease 2 7oz/200ml ramekins (for microwave instructions, see notes below).
• In a medium bowl, stir together chocolate and oil. Microwave on high for 10-20 second intervals, stirring well each time, until completely smooth. Stir in sugar and set aside to cool slightly (about 5 minutes).
• Stir in egg until completely combined. Add flour and cocoa powder and stir until smooth. Slowly stir in coffee.
• Divide evenly between the 2 prepared ramekins and bake for 10-12 minutes, until the outer ½" appears dry but the center is glossy. Let sit for 5 minutes before serving with ice cream.

COPYCAT CHILI'S MOLTEN LAVA CAKE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup [oven-safe cups|http://amzn.to/1YehPHM] with cooking spray, and evenly fill with batter.
• Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
• Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.

ROY'S CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)

Steps:

• Preheat the oven to 400°. Grease each soufflé ring or ramekin (3 inches in diameter x 2 inches tall) with butter and then dust with cocoa. You will need 4 to 6 ramekins depending on how big yours are.
• To make the soufflé batter, microwave chocolate and butter in the microwave in 30 second intervals stirring in between until melted and smooth. Set aside.
• Combine sugar and cornstarch in a mixing bowl. Add in the chocolate/butter mixture and mix until combined. In a small bowl, whisk the eggs. Add eggs to chocolate mixture and mix at low speed until mixture is smooth and sugar dissolved. Chill in fridge until ready to be used. This can be kept in the fridge for up to 10 days.
• Fill each ring mold or ramekin with batter ¾ of the way full. Bake on top oven rack for 15-25 minutes; the time will depend on your oven and size of ramekins. You just want to make sure the tops are set but the middle is still gooey. Since every oven is different, it might be smart to test one. Remove baking sheet from oven. Use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. You can serve it with a scoop of ice cream, whipped cream, or by itself.

CHILI'S HOT FUDGE MOLTEN LAVA CAKE RECIPE

Steps:

• Spray your pan* with non-stick cooking spray**
• Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon so that the chocolate chips don't get crushed.
• Divide the batter into the 12 molds (or 20-24 if using a muffin tin pan).
• Bake at 350 degrees for 16-18 minutes (don't over bake! You want these to be moist!).

COPYCAT CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured.
• Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings.
• Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble.
• As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation.
• Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips.
• Evenly spoon melted chocolate into each indentation.
• Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.

CHEF JOHN'S CHOCOLATE LAVA CAKE

Steps:

• Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
• Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
• Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
• Stir melted chocolate mixture into egg and sugar mixture until combined.
• Sift cocoa powder into the mixture; stir to combine.
• Sift flour and salt into the mixture; stir to combine into a batter.
• Stir vanilla extract into the batter.
• Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
• Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
• Refrigerate 30 minutes.
• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
• Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
• Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.