Molten Lava Cake With Whipped Cream Recipes

MOLTEN CHOCOLATE CAKE WITH COCONUT WHIPPED CREAM AND PISTACHIOS (DAIRY-FREE, PALEO)

Steps:

• Ensure that the can of coconut milk has been refrigerated overnight. Open the top of the can and carefully spoon out the hardened coconut cream into a small bowl, leaving the coconut water behind. (note: If your can has not fully separated into coconut cream and coconut water, you'll need to try again with a new can).
• Using a hand mixer, whip the coconut cream, vanilla and honey for 1-2 minutes. Place in the refrigerator.
• Preheat the oven to 450 degrees fahrenheit. Grease and flour four 6 ounce ramekins with a little palm shortening and cassava flour. Set the ramekins on a baking sheet and set aside.
• Heat the palm shortening in a small pot over medium heat until fully melted (1-2 minutes), then turn off the heat. Add the chocolate to the warm palm shortening and stir until melted.
• In a stand mixer (or use a hand mixer with a medium sized bowl), beat the eggs, egg yolks, honey, vanilla extract and salt at high speed for approximately 2-3 minutes. The mixture should slightly thicken and turn a pale yellow.
• Turn the stand mixer to low speed and slowly add the chocolate and cassava flour until fully combined into a batter consistency. (note: the chocolate should not be hot, only slightly warm).
• Spoon the batter into the ramekins and bake for 8-9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.
• Let the cakes cool in the ramekins for one minute, then invert each ramekin on a plate. You may need to gently tap the ramekin to unmold the cake.
• Top with the coconut cream and pistachios and serve immediately (as the coconut cream will melt quickly on the warm cakes).

MOLTEN LAVA CAKE RECIPE

Steps:

• Preheat oven to 425 degrees and place rack in center of oven. Spray ramekins thoroughly with cooking spray and place on baking sheet.
• Place butter in microwave-safe bowl and melt completely. Add chopped chocolate, stir until combined. Set aside and allow chocolate to cool slightly.
• In a separate bowl, beat eggs, sugar and salt with hand mixer until thickened, pale and tripled in volume (about 4-5 minutes). Fold chocolate into egg mixture until completely incorporated. Gently fold in flour.
• Spoon batter into prepared ramekins and bake 9-12 minutes until firm along edges, but soft in center. Allow to cool 1 minute before unmolding.
• Simply run knife along sides of ramekin to loosen edges and place dessert plate upside down on top of ramekins and invert then carefully unmold cakes.
• Garnish as desired and serve immediately.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

Steps:

• Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
• Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
• Whisk in dry ingredients.
• Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
• Cover and refrigerate for several hours.
• Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
• Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
• Cool cakes for five minutes and serve hot, topped with the whipped cream.

CHOCOLATE LAVA CAKE

Steps:

• Fit a crockpot liner into your crockpot.
• Put the first 4 ingredients into the bowl of your electric mixer and mix well. Pour batter into the lliner fitted into your crockpot.
• Prepare the chocoate pudding by adding the cold milk to the pudding mix and mixing according to package directions. Pour pudding directly onto the batter layer in the crockpot.
• Sprinkle the bag of chocolate chips everly over the pudding layer.
• Cover and cook on HI heat for about 2 to 2-1/2 hours; check after 2 hours. Cake is ready when it is still moist but not jiggly. You will see little volcanos of spitting chocolate on the surface.
• Prepare whipped cream. Combine whipping cream, sour cream, powdered sugar and vanilla in a bowl and mix well with mixer.

MOLTEN LAVA CAKE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 425 degrees F.
• Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar.
• Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat.
• Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes.
• Whip the cream in a bowl with an electric mixer until it holds soft peaks.
• Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.

LEMON MOLTEN LAVA CAKE RECIPE

Steps:

• Cake:
• Preheat oven to 425 degrees F. Place 7 (6 ounce) custard cups on an 18x13-inch rimmed baking sheet.
• Place white chocolate and butter in a medium-microwave safe mixing bowl. Heat in microwave in 30 second intervals on 50 percent power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds).
• Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.
• Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about ⅔ full (½ cup in each).
• Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 to 17 minutes.
• Let cool on a wire rack 10 minutes.
• Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.
• Cream Topping:
• In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form.
• Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip.
• Pipe whipped cream over cakes, top with berries and garnish with mint.