Orange Chocolate Lava Cakes Recipes
CHOCOLATE LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
- Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
- Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
THE BEST CHOCOLATE LAVA CAKES
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
- Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
- Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
- With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
- Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
- Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.
More about "orange chocolate lava cakes recipes"
MINI CHOCOLATE ORANGE LAVA CAKES - MY SEQUINED LIFE
From mysequinedlife.com
Reviews 4Category CakeCuisine AmericanTotal Time 36 mins
- Preheat oven to 400°F. Butter four standard-sized muffin cups generously, preferably ones two by two (see note). Sprinkle granulated sugar in each of the buttered cups, tilting the muffin tin so that the bottom and sides of each cup are evenly coated. Set aside.
- Add butter and chocolate chips to a small saucepan set over low-medium heat. Melt, stirring frequently, until mixture is combined and smooth. Remove saucepan from the heat and let cool slightly, for about 5-10 minutes.
- Meanwhile, whisk together flour, confectioners' sugar, instant espresso powder, egg, egg yolk, and vanilla extract in a bowl until combined and smooth.
- Once the melted butter/chocolate mixture has cooled slightly, pour it into the bowl with the other ingredients and whisk until combined.
INSTANT POT CHOCOLATE-ORANGE LAVA CAKES
From instantpoteats.com
Cuisine AmericanTotal Time 30 minsCategory DessertCalories 637 per serving
- Melt the butter and chocolate together. Using a microwave: heat in 30-second increments in a heatproof bowl, stirring between each increment. On the stovetop: add to a small saucepan and heat, stirring, over medium-low heat just until melted.
- Add the melted butter and chocolate to a medium mixing bowl. Add the powdered sugar and salt and whisk until mixed. Add the eggs, egg yolk, orange zest, orange extract, and vanilla and whisk. Add the flour and whisk just until combined.
- Add an equal amount of batter to each prepared ramekin. Cover each with aluminum foil and place on the steam rack. Secure the lid.
MOLTEN ORANGE-CHOCOLATE LAVA CAKES | COOKSTR.COM
From cookstr.com
Category CakeEstimated Reading Time 2 mins
- Grease the inside walls and bottom of five 6-ounce (168 g) ramekins with coconut oil. Prepare a double boiler by setting a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Melt the coconut oil and chocolates in the bowl, stirring together. Remove from the heat and stir in the honey, orange zest, orange juice, and vanilla. Stir in the almond flour and salt. Using an electric mixer, beat in the eggs one at a time, then continue beating for about 3 minutes, until, the chocolate turns a slightly lighter shade of brown.
- Fill the ramekins until about three-fourths full with batter. Refrigerate for 20 minutes or overnight.
- When ready to bake, preheat the oven to 350°F (180°C, or gas mark 4). Place the ramekins on a baking sheet and bake for 12 to 15 minutes, just until the top is set in the center, but still slightly wobbly. You don’t want to overcook or you won’t have that molten lava center. Remove from the oven and allow to cool slightly. Garnish with; additional orange zest. These are best served warm the day they’re made.
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